Medieval cuisine

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As the stomach had been opened, it should then be "closed" at the end of the meal with the help of a digestive, most commonly a dragée , which during the Middle Ages consisted of lumps of spiced sugar, or hypocras , a wine flavoured with fragrant spices, along with aged cheese. The symbolic role of bread as both sustenance and substance is illustrated in a sermon given by Saint Augustine:. Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat. The AAS that have been used most commonly in medicine are testosterone and its many esters but most typically testosterone undecanoate , testosterone enanthate , testosterone cypionate , and testosterone propionate , [63] nandrolone esters typically nandrolone decanoate and nandrolone phenylpropionate , stanozolol , and metandienone methandrostenolone. Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. It would then be followed by vegetables such as lettuce , cabbage , purslane , herbs, moist fruits, light meats, such as chicken or goat kid , with potages and broths. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned.

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