In the medieval times, our modern emphasis on easy, speedy meals would’ve been an inconceivably foreign concept to a noble family.
In my previous post on medieval food, I discussed the raw ingredients that comprised medieval cookery.
In turning now to discuss how that cookery was done and what recipes often resulted, a key point made by Margaret Wade Labarge, author of Mistress, Maids and Men: Baronial Life in the Thirteenth Century, is as follows:
The medieval baron liked a complicated and highly seasoned dish. (p.118).







