We may receive a commission on purchases made from links. When we think of eating in the medieval era, we often envision wooden banquet tables, goblets, elaborate salt cellars, and giant turkey legs.

Roast lamb in Cameline sauce, Steykes of Venson or Beef, and Bourbelier de Sanglier (wild boar loin in sauce) were also common spiced meat dishes on Medieval dinner tables. Read the original ...

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