MAKING OF FOOD
 

                Some of the ways they prepared food may sound strang to us but some things where the same. They boiled food in iron pots that either hung fromhooks over the fire or sat in the hot ashes. Once cooked, slabs of meat were pulled out of the pot with a flesh-hook. Vegtables and grains were added to the leftover juices to make a soupy " pottage," which was a part of everyones diet. The pottage could be turned into thick pudding called frumenty by mixing it with wheat, crushed almonds, and egg yolks. Their pantry then was called a larder. It was used to store all kinds of birds and beast. Besides mutton, beef, and pork, there was rabbit, duck, pigion, venison, and wild boar. Not any bird was safe from a hunter- everything from swans, herons, and blackbirds, were killed and brought to the kitchen. There where a handful of herbs. Herbs were wildly used in the middle ages to give foods a wide virity.They also used herbs with dull or salty foods. Vetables such as turnups, leeks, onions, and cabage were also known as "potherbs." Not regarded to foodin their own right, they were thrown into the pot to fill soup and stews.