There are many "Myths" about cooking in the Middle Ages ranging from the colour of food to even the spices they used.

A number of these Myths can easily be disproven with a little research or even common sense in some cases.

A few such examples of these Myths and why they are only myths are shown below;

1. They used lots of spices to cover the taste of spoiled meat.

a. The chemicals in spoiled meat that smell and taste bad are so potent that no amount of spice is going to cover them up.

b. They did not slaughter livestock until it was needed, so raw meat didn't stay around long enough to spoil.

2. The wealthy didn't eat vegetables.

There are a large number of texts, including shopping lists from the medieval era which call for vegetables and fruit, as well as recipes for salads and desserts.

3. The poor didn't eat meat.

Records from medieval prisons and poor houses include weekly menus which feature a substantial quantity of meat three to four times a week. Some were also fortunate enough to take home the "leftovers" of their employers meats, although this was typically brains, genitals or liver.

4. Most vegetables weren't as well developed as they are now.

This can be easily disproved by taking a quick look through medieval paintings that depict food. There you can easily find very modern looking produce.

Harold Godwinson served Edward the Confessor as chief minister from 1053 until Edward's death on January 5, 1066. Although Harold was elected king by the nobility of England, his short reign was plagued by rivals to the throne and ended with his death at the Battle of Hastings.

• 1 1/2lb Fresh Pike
• 2 table spoons of Flour
• 4 table spoons Olive oil
• 1/2 cup Honey
• 3/4 cup Vinegar
• 1 small Onion
• 3 Cloves
• 1/2 table spoon of Ground mace
• 1/4 table spoon of Black pepper
• 3 Servings Boiled Rice
  
  Pike can be substituted for another firm white fish

Preparation:

Peel the skin from the onion until white all round.
Chop into small rings, disposing of the stem at the top

Optional: Lightly peel away the skin from the fish been careful not to damage the white meat inside, keeping the skin on however improves stability during preparation and cooking

Chop the Pike (or substitute fish) into five or six even chunks, and dust lightly with plain flour on both sides.

Cooking:

Fry the fish chunks in olive oil over a medium heat until crisp and light brown.

Next carefully place the fish pieces into a 4-pint (2-1/2 cup) saucepan, cover with the honey and vinegar followed by chopped onion, cloves, mace, and pepper (to taste).

Stir lightly and simmer until the fish is tender,
Serve over boiled rice.

Source: fooddownunder.com
Image Source (original image): seekingcenter.com

Sir Thomas Malory

Sir Thomas Malory was an English knight who wrote Le Morte D'Arthur, a very famous work of English prose describing the legend of King Arthur and his Knights of the Round Table.