Page 33 - British Museum: SYTYGIB Medieval Castle

The rich members of the household – i.e. the lord and lady and their kids, as well as important guests – would at times have dined on some pretty unusual nosh.
You might have nibbled on peacock or chomped a seal. Or how about some tasty swan? Roast heron and pig’s head? Perhaps a little bite of otter?
Feeling sick yet?
No? Well how about a pie filled with live animals, like frogs or blackbirds? That’s what the lord might have put on to impress guests. A lovely frog pie – where the filling hops off your plate before you can eat it (which is probably a good thing for all concerned – especially the frogs).
How do you feel about being put inside a pie?
Hopping mad!
FANCY THAT!
In castle kitchens the animal fat from cooking was used over and over. It could even be made into candles, which must have produced a very meaty smell as well as a nice glow. The kitchen would be locked overnight to stop servants stealing fat for a little treat. You can see how bad things were if greasy old fat was considered a treat.
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What about pudding? Are you a fan of jelly and custard? Well, in the castle they were dyed with bright colourings that the cooks got from natural sources. If you wanted red, you’d use sandalwood or saffron for yellow. Fancy a nice black custard? You’d use boiled blood! Standard yellow custard is fine for us. Honestly. Thanks.
diet