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Depending on the tavern’s reputation, diners could expect a spectrum of offerings: from basic bread and cheese at the lower end, to the heartier pottages and stews in more reputable establishments. Some taverns even practiced the intriguing concept of a perpetual stew—keeping a cauldron of stew continuously simmering, replenished as servings were taken.
Bokenade: A Recipe Through Time
One notable dish often served during this time was bokenade—a meat stew that featured in numerous English and French cooking manuscripts. The ingredients were simple yet rich in flavor, showcasing herbs like parsley, sage, and hyssop along with spices such as mace and cloves. The most substantial source of flavor came from the meat, which could be beef, goat, or chicken.