FOOD IN MEDIEVAL TIMES
Lamprey
This slimy parasitic fish that sucks the blood of larger fish lives in the
sea, but like the salmon it spawns in rivers. The Romans not only con-
sidered lampreys a delicacy, those who could afford it also kept them
in ponds as pets. In medieval Europe, lampreys continued to be eaten
by the wealthy, especially on meatless days. Along with other sea fish
they were sold by fishmongers in the big cities. Judging from the sur-
viving recipes, eel and lamprey were at times used interchangeably.
One way of preparing lamprey was to cut it in pieces and roast them
on a grill, another was to pickle the pieces in vinegar. Classified by
physicians as cold but less moist than eel, lampreys were generally con-
sidered nutritious food. However, unless prepared with salt and pep-
per, they were thought to be harmful to people with weak and moist
stomachs, and to generate blood of a phlegmatic nature.
Porpoise, Whale
Both of these mammals were classified as fish in the Middle Ages,
and hence were considered suitable for consumption on fast days. To-
gether with sturgeon they were listed as royal fish in England, not to
be eaten by members of the lower classes unless special permission was
granted. Aside from the meat, which was often preserved with salt, the
tongue was also eaten, in fact it was considered a delicacy.
Oysters, Mussels, Cockles, and Scallops
All these marine mollusks were eaten in medieval Europe, especially
by people living directly along the Mediterranean and Atlantic coasts.
Not being as closely regulated as certain fish, game, and venison,
shellfish were also part of the diet of the lower classes. Oysters were
consumed in great quantities, followed by mussels, which by the thir-
teenth century were already cultivated on poles erected off the French
coast. Scallops were especially common in northern Spain, and many
pilgrims from across Europe who flocked to Santiago de Compostela,
believed to be the burial place of Saint James, returned home with a
scallop shell as a souvenir.
Frogs and Snails
Snails have been part of the human diet for thousands of years. They
were eaten in ancient Mesopotamia and later by the Romans, who also
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