Show medieval dishes that called for condiments an important reason for tl e alpar ent vast thirst of the Fil english glish of me diebal times william edvard mead explains in his volume the ei g glish med eval feast Is found in the dishes common to their tables wherein con corr dimants and spices played a major part loaded with pepper cubebs mace saffron rou cloves ginger cinna mon nutmeg galingale cummin 11 corice aniseed and other tart ingre d ants they we e prone to re the consumer to frequent draughts from the ale leg or beer mug here again the element of necessity entered for the author points out fashion tasi ion had in real ty I 1 atle to do with the extensive use of these elements our ancestors he remind nd us had bad not iet et begun to breed beasts and poul pout try tor for the table except that the value of the capon was remembered from former days mutton was nas apt to be stringy beet beef tough and men made use of food from sources tint that today would be avoided with a shudder in the hope tl en of securing an aid to d as well as to disguise the exact nature of many d ashes the spice box came frequently to hand as the cook worked for natural crudeness cried aloud tor for mitigation even at the feasts where kings ate crowned and bishops deed d ned in cope and miter |