|Hampton Court tresle table - 15c reproduction|
Photo from: mallet_argent
1. trestle table, dining room table, board. Contrary to today, dining room tables were not permanent assets or was there one room set aside just for dining in Christian Spain and England.
From the 11th C at least, meals were served in the hall or salon of nobles and tables were boards set on saw horses. When meals terminated, the boards and supports were removed for dancing or entertainment. Further, there was a head table for the noble and the most important guests on a dais and often a canopy above it. Above the lord’s chair the Cloth of Estate was hung on the wall.
Photo from: MovingPictures
The menus of each social group were different. Those above the table received the best cuts of meat, fowl or fish and elaborated items. Birds were a delicacy. As they had to be hunted, before guns came into fashion, with a bow and arrow or with traps in the ground they were prized items.
From the lower table down the more meager the food served to them. Lower tables received anything from pottage to bread and lard.
2. abundance of food in the concept of “the meal”. See comida, panes and refectorio.
[Black. 1998:13:16; and Gázquez. Cocina. 2002:43-46]
GARLIC SAUCE FOR SPIT ROASTED CAPONS, GEESE, HENS OR PARTIDGES ADAPTED FROM SENT SOVÍ CAPÍTOL CXXXXVII, QUI PARLA CON SE FFA ANYS ESQUESOS A CAPONS, HOQUES, GUALINES, PERDUIS, EN AST, pp 165
|Spit Roasting Makes for the Tenderest Meat|
Photo by: Lord-Williams
8 thin slices of white bread
1 garlic head garlic
¾ c grated cheese
2 tbsp olive oil
2-4 c broth
For a garlic sauce for capons, geese, hens or partridges roasted on a spit, make a sauce as follows: combine thinly sliced white bread, peeled garlic, and cheese. Put all into a food processor. Add enough olive oil to bind it.
Then add cold water or broth. Warm this over a burner and stir until thick.
While spit roasting the fowl put a pan below it to catch the drippings. When done, remove the bird from the spit and carve. Dip the meat into the garlic sauce to cover well.
Pour the drippings over the garlic sauce in a bowl. Stir until bended. Place the meat in soup bowls and pour the remainder of the garlic sauce poured over the meat.
Instead of serving the garlic sauce and fowl as soup, it is better to serve it as a thick sauce
 Food had categories. The higher the category the more the lord impressed the guests as seen with 15th century nobles like Miguel Lucas Iranzo, Constable of Castile and Ralph Neville, Earl of Warwick in England. Fowl was the most highly regarded. Meats such as goat, lamb and pork followed. Vegetables, rice, pasta and legumes, which were not lacking but did not receive comment due to the prestige of the meats.
 See Nola’s xxí Potaje que se dice de alemendrate (Almond Pottage) for a simular recipe.
 A 5 lb chicken was used.
 The amount depends on weather the récipe is for a broth or a sauce.
 after adding the pan drippings.