Medieval Meal

There are many different varieties of medieval dishes. Popular medieval meals consists of eggs, soup, meat or fish, and bread. Bread was a popular side dish at the time. Many of these dishes can be topped with spices of many kind. A whole meal was mainly three courses, soup, eggs, and meat or fish.

Course One: Pottage Soup (vegetables)

Selected Vegetables
1 cabbage
2 carrots
1 stick of celery
1 turnips

one or two cloves garlic

Pottage soup was popular in medieval Europe. People ate alot of pottage soup at the time. The sup contains many herbs and vegetables. Most people wouldn't be able to afford any meat, so they made dishes with vegetables. This was cooked by bringing the soup to the boil.

Preparation for Pottage soup

Finished Dish

I enjoyed the soup very much served hot. The vegetable taste was just overwhelming in a good way. The textures of the vegetables weren't too hard, they were soft, especially the carrots, and it made the eating and chewing experience better.Overall, the dish was a good soup to enjoy with the whole meal.

Course Two: Rique Manger (eggs and apples)

1 apple 
2 to 3 eggs 
1 Tbsp. butter 
1/4 tsp. powder fine
pinch saffron, ground 

This dish was eaten around the 14th century as course two of a meal. Course two would contain eggs, so this was a perfect dish. The eggs would've been fried and the apples would've been parboiled. Together they make this dish.

Preparation for Rique Manger

Finished Dish

The whole dish wasn't bad, i enjoyed it all when i ate it. The apple was still juicy, also it was tender, which made it more appetizing. Adding the spice made it a whole not more taste. The eggs itself was still hot and the texture made it good. The spice and the egg made the whole dish taste the way it should. Overall, it was a delicious dish and I enjoyed it.

Course Three: F Salmon

1 to 2 Fried Salmons
Ingredients for sauce(optional)
vinegar
breadcrumbs
white wine
cinnamon
pepper
onion

Fish was not as popular as meat, but it was still eaten regularly. The most common fish were trouts and salmons. They were amongst the most popular meals for banquets. Often times they are prepared by smoking, frying, or boiling the fish. Fish have very bland flavor, so they were eaten with varieties of sauce, it was not needed though.

Preparation for fried salmon

Finished Dish

The salmon wouldn't have much taste without the sauce that the medieval people used. The salmon was tender, with the sauce, it made it all much better as a dish. The outer part of the salmon was crispy, the texture of the fish whole was good also. I enjoyed this dish and the whole meal since it was all tasty and well made.

Sources
http://www.medieval-recipes.com/recipes/fish/
http://medievalcookery.com/recipes/riquemanger.html
http://cookit.e2bn.org/historycookbook/899-pottage-a-vegetable-soup.html