The Medieval Kitchen: A Social History with Recipes by Hannele Klemetilla (Hardback, 2012)

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The wealthy made a show of their prosperity by serving peacock or wild boar at banquets, while the poor ate vegetables, porridge and bread. Hippocras, roasted veal paupiettes with bacon and herbs, and rose pudding tempt with the beguiling flavours of a bygone era.
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