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In this period and locale:
"The menu was organized around the pivot point of the roast, which was preceded by one or two courses, followed by one, two or three more. The progression of foods without doubt reflected dietary principals."
It seems the stomach and digestion were to be primed by foods that were believed to take longer to digest, followed by those needing less and less digestion. It is interesting to note that:
"potages and brouets [soups] - which it was thought, required a long 'cooking' [digestion] time"were served second in the typical menu, after raw fruit and vegetables, rather than after roasted meats and cooked vegetables as the modern cook would think.
We hope this departure from the standard will increase your feasting pleasure,
Your Cooks,
Lord Llyradyn and Greifynja AElfgifu
*Excerpts taken from The Medieval Kitchen, Recipes from France and Italy;
by Odile Redon, Francois Sabban and Silvano Cervanti, translated by Edward Schneider
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