Meat played a key role in medieval cookery; there was a wide range of recipes for meat dishes and a medieval kitchen, as found in many medieval castles, usually had provision for spit roasting and broiling of meats.
Meat recipes in medieval times varied enormously – from simple ones generally cooked by peasants to much more elaborate recipes cooked in the kitchens of wealthy landowners.
Blawmanger was a common meat recipe using rice and minced chicken. Ground almonds were sometimes added. Simple but staple.
Broiled Venison link to come later was a recipe reserved for the wealthy and a popular meat recipe at banquets and feasts. Essentially, the meat was scored or parboiled and larded before being spit roasted. A basting sauce of red wine and ground ginger, poured over the meat as it roasted on the spit, added extra flavour and richness.
Pork roast with spiced wine basting link to come later was a similar type of dish. The basting sauce’s ingredients were red wine and spices such as garlic and ground coriander. Pork was often treated in the same way.
We will revisit the subject of medieval meat and bring you recipes for making medieval style meat dishes.