Through the 1400s, food was served in a long trencher for people to literately dig into a meal with their bare hands since there were no individual plates, or silverware for drink.

Wealthy households would have some type of metal trencher, perhaps silver or pewter. Middle class homes would have a metal or wooden trencher. The very poor may have substituted a hollowed out loaf of bread in place of wooden trencher. People would eat from these trenchers, scooping out food with their fingers, and using bits of bread to sop up juices and broth.

It was not until the mid 1500s that individual plates and forks were introduced to diners. Henceforth, the common trencher, a staple at European tables for nearly a thousand years, slowly disappeared. People still ate in their kitchens mostly, although the wealthy took their meals in the main hall of their estates.

The early Middle Ages weren't of course entirely without manners however, there were a few rules of etiquette that were expected of diners including:

● No spitting across the table.
● No dipping meat directly into the salt dish.
● No picking ones teeth with a finger or knife.

A monk at Iona, Scotland, Aidan became the first bishop of Lindisfarne.

Makes 1 bowl

● 250ml Milk
● 150g Flour
● 14 Saffron Threads
● 60ml Honey
● 3 Eggs

It is advisable to have extra milk, flour & saffron threads on hand for if needed.

Preparation & Cooking:

Blend the flour & milk together in a saucepan until the mixture turns into a smooth gravy-like sauce.
Add a little extra flour if too thin, or a little extra milk if too thick.

Add the honey and saffron once the basis for the sauce is complete, and bring to a slow boil, stirring all the time to prevent scorching or sticking.

The colour of the sauce should be a golden yellow. Add more saffron to achieve the desired effect if necessary then reduce the heat at this point.

In a second saucepan fill with water enough to completely cover your eggs then bring to a soft boil. One at a time break the eggs into a bowl and gently slide the eggs into the hot water to poach.

Adding 1 tablespoon of vinegar to the water helps keep the whites of the egg together.

Allow the eggs to poach to the point where the yolks have just cooked and remove them from the water with a spotted spoon.
A large spoon with several small holes in.

Place the eggs in a serving dish and spoon the milk sauce on top; Season with salt & pepper then serve.

Recipe Source: celtnet.org.uk
Image Source: yumsugar.com