Medieval Monday: What did a Knight’s Vassal Eat?

Stopping off at the farmhouse of one of his yeomen, the knight would experience more personal treatment and finer fare than at a poor roadside inn. Food historian Chris Carr takes Jason through the making of hot beans, bacon and leeks, pork in sage sauce and lamb pie, explaining how medieval pies differed from those we eat today.


Use the Medieval Monday Index to discover other topics relating to daily life in the Middle Ages.

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