20 Forgotten Medieval Foods That People Actually Ate In The Dark Ages
By Sophia Maddox | February 21, 2024
The Modest Beginning of Umble Pie
Step into the vibrant world of medieval cooking, where necessity and indulgence intermingle to create culinary wonders. Immerse yourself in a colorful array of dishes, ranging from daily essentials to festive delicacies. Medieval cuisine not only offers a window into the past but also serves as the birthplace of many cherished recipes that continue to grace our tables today.
Embark on this fascinating journey through time as we uncover the secrets of medieval gastronomy. From hearty feasts to humble fare, each dish tells a tale of resilience and creativity. Join us as we delve into the diverse flavors and cultural heritage of medieval cuisine, celebrating the ingenuity and spirit of those who crafted these culinary delights.
Umble pie was a straightforward yet flavorful dish, reflecting practicality and thriftiness. This pie was popular among ordinary people. Cooks made the pie from organ meats like heart, liver, and kidneys from game animals such as deer or boar. The chef began by boiling the offal and then chopping them into small pieces. Then, they added mutton suet and mixed a handful of herbs like thyme, marjoram, borage, parsley, and rosemary.
The chef would prepare a pie pastry by combining white flour, water, and oil, creating a pliable dough. After kneading the dough until smooth, the cook rolled out the dough into thin sheets. He inserted the bottom crust into a pie pan. Then, the cook added the chopped boiled offal, mutton suet, and herbs. He spread the mixture out evenly over the bottom crust. Once the filling was in place, the cook added a top crust. Finally, he baked the pie until the crust turned golden brown and the filling was cooked through. This dish did not cost much to make. Therefore, poorer families often enjoyed it. Yet, it was delicious. Therefore, nobility often ate it for daily meals.
Scrumptious Hedgehog Was Often Served for Lunch
People used traps to catch hedgehogs or caught them by hand during medieval times. After capturing the hedgehog, its throat was slit. Then, the hair was singed off the animal by carefully holding it over a flame until the fur began to char. Next, the chef gently scraped the hedgehog's body to remove the charred fur, revealing the skin. Then, the chef removed the entrails, and the cook rinsed the body cavity clean. After cleaning, the hedgehog was wrapped in long grass, an insulator and flavor enhancer. The chef laid the prepared hedgehog on a bed of long grass and covered it with more grass.
Then, they placed a large pot filled with water over a campfire to create gentle, simmering heat. The hedgehog was put on the fire's edge, allowing it to cook slowly and evenly. After simmering for several hours, the chef removed the hedgehog from the fire and removed the grass to reveal the succulent, tender meat. Often, the chef reused the water to make a nettle sauce to serve alongside the meat. Preparing hedgehogs was very time-consuming. Commoners often reserved them for special occasions.
Whole Beaver: A Medieval Banquet Delicacy
People saw eating beaver as a special treat. They mainly ate them during important gatherings and celebrations. Part of the challenge was convincing the beavers to go into wooden traps. If that was unsuccessful, they had to try to hunt them with dogs. Then, cooks could prepare beaver meat in various ways to extract its robust, gamey flavor. Often, chefs prepared the whole beaver with foraged herbs. Then, they added seasonal fruit to the serving platter before placing it on the table.
One method for preparing beaver tails involved boiling them in water and wine. Then, they roasted the tails on a spit. Chefs served the roasted tails with a dipping sauce made from vinegar, ginger, cinnamon, cloves, and salt. Other times, chefs skinned the beaver before boiling it in a saltwater mixture, sprinkling it with sugar right before serving it. Dining on beaver meat was so popular that it remained so into the 17th century when bishops permitted Catholics to consume beaver. They deemed it fish-like and thus acceptable according to religious dietary laws to eat on fasting days. As a result, beaver tails became a popular dish Catholics ate during this time and its popularity spread.
Singing Chicken
Roasting poultry was an intricate process. First, the cook suspended the bird on a spit. Then, they slowly rotated it over an open flame. Alternatively, they cooked it on a hearth. Cooks paid meticulous attention to ensure it cooked uniformly. They frequently applied drippings or other seasonings to enhance the flavor. This also helped to keep the meat moist. The cooking duration varied depending on the bird's size and type.
After roasting the bird to succulent perfection, the chef would let it cool briefly. Then, he would insert a mercury and ground sulfur mixture into the bird's cavity. The heat from the roasted bird warmed the stuffing mixture. Therefore, a chemical reaction would occur. The reaction sounded like a hissing sound, creating the illusion of the bird singing. Despite the singing chicken's entertaining nature, it was strictly intended for display. Overeating it could poison a person. Therefore, the waitstaff usually showed the bird quickly. They then removed it and put other food out for the meal.
How Do You Like Mutton Prepared?
Mutton's versatility extended to various dishes, including savory stews and hearty roasts. Each showcased the rich flavor of this prized meat. Whether served at grand banquets or simple family dinners, mutton remained a cherished component of medieval cuisine. Its hearty flavor, infused with the aroma of fragrant herbs and spices, offered a comforting and familiar taste that endured through generations. Often the costliest meat available, it was considered premium quality if the meat came from a male sheep that was castrated.
Snack on Porpoise at a Feast
During medieval times, people living along the coast often ate porpoises. While ordinary people may have harpooned their own, the nobility would have had fishing crews. Porpoise pudding was a treat served at medieval feasts. The process began by combining porpoise blood, porpoise grease, and oatmeal in a bowl. The chef then stirred in a dash of salt, pepper, and ginger. Carefully, the chef filled a clean porpoise stomach halfway with this savory blend before sewing it closed. To prevent it from exploding during cooking, the chef used a needle to puncture tiny holes in the stomach.
The chef prepared a large pot with water and placed an overturned plate at its bottom. Then, he positioned the pot over a fire. He waited until the water boiled before carefully positioning the stomach on the plate. It was left to boil for three to four hours. After removing the stomach from the water, the stomach was placed on a plate to drain thoroughly. Finally, the chef placed the stomach near the campfire, letting it crisp until the skin achieved the desired crunchiness. The time required to prepare this dish often meant it was saved for special days.
Roasted Swan Was a Majestic Meal
People considered swans royal property, but that did not save them from dinner tables. Most people had no access to swans. Instead, they were raised on lakes on noblemen's estates. The exact preparation method varied across different regions. Often, chefs cleaned the swan and washed its entrails. Then, they boiled it in saltwater, minced the meat, and put it in a bowl. Ginger, galingale, and cinnamon were added to the minced meat. Occasionally, chefs added grated bread and broth to the minced meat. This created a flavorful stuffing. Sometimes, cooks added burnt breadcrumbs or a small amount of blood for color and richness before roasting. Finally, the chef reattached its skin and feathers. The food diaries of Henry VIII and Elizabeth I report that they were served this food at their feasts. The finished bird reportedly tasted like dark meat and had a mild, clean taste.
Roasted Cat, a Poor Man's Dinner
People saw cats as symbols of mystery and things beyond ordinary understanding. They believed eating a cat's brain could make someone act strangely. To cook a cat, the cooks removed and discarded its head. Then, they carefully skinned and cleaned it. After wrapping it in a clean cloth, they buried it in the ground for 24 hours. After digging it back up, the cook would rub the cat's body with a grease and garlic mixture. Next, they would beat the body with a green twig and insert a long rod through the cat. They would position the rod over a campfire and turn it slowly until the meat cooked. Then, the chef carved it before serving it on laborers' dinner tables.
People with leprosy often ate ground cats. Doctors believed that it would cure them, but there is no scientific evidence to support this thinking.
Everyone Loves Lamprey
Lampreys are fish resembling eels with round mouths full of teeth. Anglers often caught them in rivers and estuaries for their tasty meat. To prepare them, cooks would remove their blood through their mouths. Then, they would cut out the tongue and scrape the inside of their mouths. Then, the fish were scalded before being roasted on a thin spit. While cooking, chefs prepared a sauce containing ginger, cinnamon, cloves, grains of paradise, nutmegs, and burnt toast crumbs. They brought the sauce to a boil. Sometimes, they would add blood, vinegar or wine to it. In some cases, chefs added the lampreys to the sauce before serving it. Other times, they served the sauce in a bowl beside the lampreys.
Another popular way to serve this fish was in a pie. To make lamprey pie, cooks would line a pan with pie crust. The filling consisted of roasted lamprey, butter, shallots, and bay leaves. Families often gathered around the pie, where each person would get a slice to enjoy.
Chicken Head Stew, Fondly Referred To As "Garbage"
Many people had flocks of chickens. When they stopped laying eggs, then they were slaughtered. Therefore, chicken head soup was popular. Cooks prepared chicken head stew, fondly known as "Garbage," over an open fire in large cauldrons suspended by iron hooks. First, the cook would gather fresh vegetables, like turnips, carrots, kale, and cabbage. They would also pick herbs like thyme and rosemary. The cook would then heat rendered fat or oil in the cauldron over the fire. Meanwhile, they would chop the vegetables and herbs. They put them in the pot and let them get soft. Next, they would add the chicken heads and some water to the pot to simmer for several hours. Finally, they would season the stew with aromatic spices like black pepper and cloves, adjusting the flavors to taste.
Meet the Whimsical and Delicious Cockentrice
"Cockentrice" was a whimsical creation created in medieval kitchens. This culinary feat began by scalding and cleaning a capon and a pig, then cutting them in half. Next, the cook sewed the two animal halves together. Therefore, each one consisted of half of each animal. Then, the cook created a mixture of beaten eggs, sheep suet, saffron, salt, ginger, and grated bread. They stuffed the mixture into the animals before roasting them on a spit over a fire. Chefs added the finishing touch by creating a gilded coating of egg yolks, ginger, saffron, and parsley or mallow juice to brush over the roasted animal.
The cost of this dish would have been too much for many families. Therefore, chefs reserved it for nobility. They usually prepared this when their supervisor wanted to impress guests.
Roasted Peacock for Christmas Dinner
Nobility often served peacocks for Christmas dinner. The chef prepared a peacock by removing its feathers and seasoning it with spices like cloves, nutmeg, and cinnamon. Next, the chef slowly roasted the bird over an open fire. After roasting, they carefully reattached the feathers to the bird's body. This process aimed to make it look like the bird was alive again. The highest-ranking woman at the feast carried the bird to the table.
A boiled sauce made from liverings, black grapes, ginger, cinnamon, cloves, nutmeg, pepper, galangal, wine, vinegar, and sugar was served with the bird. Liverings were small slivers of meat. Often, chefs used organ meat when making this sauce.
Dine on Eel Pie After Payday
People of all statuses ate eel pie during medieval times. Some people received their pay in eels, making this dish very accessible. A chef would begin by preparing a pie pastry, reserving half of it for the top crust. Then, they would place the other part in the bottom of a pan. Next, the drained eels were cut into small pieces. The chef would create a mixture of almond milk, spinach, raisins, onion, parsley, salt, pepper, ginger, and mace. They would then pour some of the filling over the pastry in the dish before adding a layer of eel pieces. He would repeat the process until there was no more filling or eels. Finally, cover the pie with the pastry crust, seal the edges, and make a few slits on top to allow steam to escape during baking.
Warm up With a Mug of Caudle
Caudle was a cozy drink enjoyed for its comforting qualities and pleasant flavors. Typically, it contained ale or wine. Servers usually mixed in sweeteners like honey or sugar. They also often added spices such as cinnamon, nutmeg, and ginger. Eggs were sometimes added for a creamy texture. This cold-weather drink was popular for celebrations and had many variations. Therefore, people of different social levels enjoyed this beverage.
Servers presented it in communal mugs. The mugs often had decorative designs on them. The amount of ornamentation often was a sign of social class. Wealthy people often had mugs with precious metals on them. As guests convened, the inviting aroma of caudle filled the room. The communal mugs circulated, fostering a sense of togetherness during celebrations.
Dine on Delicious Eel Custard
Eel custard was enjoyed by the nobility and common folk. It was especially popular in areas along the coast where eels were caught shortly before being prepared. The cook would mix eel pieces, butter, eggs, and some herbs. Then, they would put a pastry in the bottom of a pan before pouring the mixture into the pan. They would bake it in the oven until set. It was often served as a side dish at meals. Eel custard could be served as the main course. This dish started a tradition of serving eel custard, which is still enjoyed in Japan and some other cultures today.
The Legendary Stuffed Camel
The idea of a stuffed camel being served is linked with legendary feasts instead of standard medieval practices. It's said that chefs might prepare a whole camel for a meal during grand celebrations. They stuffed it with different ingredients. This might have even included smaller animals, like sheep and poultry. It is uncertain if stuffed camels were a real or imaginary culinary feat. Instead, the story shows the rich culinary traditions of this period.
Many experts suggest that the stuffed camel was a legend. With each telling, the story grew a little more extravagant. Historians believe that camels were roasted. The chef would likely singe the hair off the camel. It would probably be put on a rod and slowly rotated over the fire for many hours. This practice was very common in the Middle East.
Fill up on Boiled Sheep's Head
Boiled sheep's head was a simple but filling meal, showing how cooks could use every part of an animal. Ranchers first ensured that the sheep was clean. People then singed the head over a flame to remove any remaining hair before soaking it in water to soften the skin. After that, it was generously salted and left to dry, which helped preserve the meat and enhance its flavor. Once ready, the head was carefully split in half, and the halves were placed in boiling water. When it was almost time to dine, cooks simmered the head over a low fire to cook it. That way, the meat became tender and absorbed the flavors of any added herbs or spices. Often, chefs placed the meat on a platter alongside boiled turnips and rutabagas.
Dine on an Appetizer of Dormouse Stew
Dormouse stew was a strange but interesting dish that showcased the creative side of medieval cooking. People caught the dormouse rodents, which had plump bodies. Then, they cleaned them before boiling them. Cooks added herbs like thyme and spices like black pepper to flavor the stew. Then, they served it at special events and big dinners. It always attracted attention to the dinner table. Tender meat, fragrant herbs, and rich spices blend beautifully to make this delicious stew. At banquets, chefs served it in communal bowls, with each guest being able to take the amount that they wanted.
Enjoy Dining on Bite-Size Roasted Sparrows
Roasted sparrows, though small, found a place in medieval culinary fare as a simple yet flavorful dish. First, people plucked the feathers off the birds and cleaned them. Then, they infused them with herbs to enhance their natural flavor. Often, they made a blend of thyme, rosemary, salt, and pepper. Then, they roasted the birds. Commoners and nobility enjoyed the taste of these birds that they used as a quick and accessible protein source. They were relatively easy to come by and were common in medieval meals.
Serve Fancy Boar's Brain for Holiday Dinners
Noblemen often ate boar's brains for holiday dinners. First, people removed the brains from the head. They injected them with flavorful herbs, like thyme and marjoram. A chef boiled the brains until creamy and added a little black pepper if they were too bland. This preparation gave the brains a rich herby taste. While many saw this food as a special treat, it showed that people were always looking for new food options. People usually took spoonfuls of brains from a fancy platter.
