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White Meats

This was the collective name given to milk, milk products and eggs, in medieval times - items made from these products were the food of the poor, as proper meat was too expensive.

Popular dishes included curds, made with rennet - and sometimes made into fritters; custard tarts - perhaps flavoured with cheese or herbs; junket; or Bonaclabbe, an Irish dish made with renneted curd, seasoned with sugar, cinnamon and cream.

The well-to-do rarely consumed milk in its raw state, as it was known to curdle in the stomach, and was thought to engender wind there. There were also enormous health risks. See 'Whig'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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