Medieval cuisine

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For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. Meat was more expensive and therefore more prestigious. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. It would then be followed by vegetables such as lettuce , cabbage , purslane , herbs, moist fruits, light meats, such as chicken or goat kid , with potages and broths. Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.


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