Meat played a key role in cookery in the 11th-15th century. There was a wide range of dishes made especially for the rich and nobles. In a typical lord of the manor's kitchen there was a provision for spit roasting and broiling of meats on a surprisingly large scale. Feasts and banquets often required many types of meat to be roasted and the castle kitchen had to be able to cope with this demand.
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There was enormous variety of methods for the preparation and presentation of meat dishes and this reflected to class structure of the day. There were simple recipes as cooked by peasants who had limited access to meat and little space in which to cook it, to incredibly elaborate recipes cooked by teams of people in the medieval castle kitchens of the rich and powerful.
Blawmanger was a common meat recipe using rice and minced chicken. Ground almonds were sometimes added. Simple but staple.
Broiled Venison was a dish reserved for the rich and a popular meat recipe at medieval banquets and feasts. Essentially, the meat was scored or parboiled and then larded before being spit roasted. A basting sauce of red whine and ground ginger, poured over the meat as it roasted on the spit, added extra flavor and richness.
Pork Roast with spiced wine basting was a similar type of dish. The basting sauce's ingredients were red wine and spices such as garlic and ground coriander. Pork was often treated in the same way.
Courtesy of medieval-recipes.com