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In a Medieval Kitchen...
Position and Construction
Medieval Kitchens, particularly for Castles was were as you might expect all
meals were prepared for the Lord, or Lady.
They were typically set away from the Great Hall, where everyone sat to eat
when meals were served, and such was done to prevent a fire spreading to the
Great Hall as they were rather popular since all the cooking was generally
performed over an open fire or oven.
Peasants didn't always have this luxury however, and often didn't cook their
meals at all either because of the risk of a fire, or because they couldn't
afford suitable firewood. Some resorted to drying twigs and attempting to use
those instead.
One problem Castles faced was because of their Kitchens been located so far
away, their food was often cold on arrival due to the trip. One solution to
this problem was to construct a passage way between the Kitchen and Great
Hall.
This Passage was typically constructed out of Wood or Stone, and was designed
to prevent wind from cooling the food while it was been carried through.
These passages were often cold even without the wind however, and sometimes if
they were wide enough shelves would be attached to the walls as a way to keep
ingredients cool so they would remain fresh for a longer period of time.
The Kitchen itself was also constructed out of Stone or Wood to keep the heat
in while cooking food, and stop wind from putting out the fire.
The home of a Peasant was very similar, and despite been constructed out of a
cold material with the right furnishings they did keep the heat in, and the
wind out, and it was only during the coldest nights they would set a fire
using as little wood as they could to save more for a later time.
Many of the more wealthy would have a fireplace burning even on a night in the
Summer, and again with the construction the warmth spread throughout their
home, but regardless where the fire was, or who was using them a bucket of
water, even dirty water, was always kept close-by to put out the fire if it
was beginning to spread to the home. |
This Day in Medieval History
3rd February
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672: Death of Saint Caedda Also known as St. Chad, Caedda was educated
at Lindisfarne and spent time in Ireland before succeeding his brother as
Abbot of Laestingaeu in Yorkshire and after a minor administrative dispute he
was named Bishop of York.
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Quotations in History
"Was this the face that launched a thousand ships?"
Christopher Marlowe, 1593
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"Stewed Lombard"
Pork, Almond, and Wine Stew
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Serves Approximately 4~6
● 1½ pounds Lean Pork,
Cut into bite-sized pieces
● 4 Cups Red Wine
● 2 Medium Onions
● 1 Cups slivered Almonds
● 1 tsp sugar to taste
● ½ tsp Whole Cloves
● ½ tsp Powdered ginger
● 1/8 tsp Saffron, Cinnamon
and Galingale or Allspice
● Salt to taste
● Butter for sautéing |
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Preparation & Cooking:
Peel the skin from the onions then thinly chop into small ring shapes.
In a large heavy pot over medium heat add the pork and cook turning as
necessary until lightly browned, then add onions and continue cooking until
they are translucent and remove from heat.
In a frying pan, over a low heat melt the butter then add the Almonds,
frying until lightly brown all around.
Add to the pot the wine, cooked slivered almonds, sugar, and all spices,
keeping a quarter teaspoon of each to one side then return to medium heat
bringing slowly to a boil.
When the mixture begins to boil slightly reduce heat and add a lid to the
Pot, simmering for around thirty minutes until cooked.
After thirty minutes, or more if required, remove from heat and stir in the
remainder of each the different spices.
Serve in individual bowls and enjoy.
As with more modern recipes for Stews an accompaniment
to this dish would be Potatoes or various Vegetables.
Although in the medieval period they weren't widely used, and in fact weren't
even introduced to the UK, or Europe until the 16th Centaury and were originally
thought to be poisonous due to their affiliation with the Night Shade Family of
plants.
Source:
godecookery.com
Image Source:
TheOtherWhiteMeat
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