Food During The Elizabethan Era

During the Elizabethan times the way they cooked, served, and handled their food was very different from ours. They didn't have as many cooking tools but the did have much simpler ones to use when necessary. If you saw someone cooking the way they did during their time you would tend to find it a little strange but quite delicious for upper class. Usually during their time they would use:“spit roasting, baking, boiling, smoking, salting or thru frying”(www.http://www.elizabethanenglandlife.com). They used pots and pans, kettles, mortar and pestle (for nuts), meat knifes, and scissors. On special occasions they used cauldrons, pickling, or an open fire for larger groups of people and feasts. A few times a week people wound need to make drinks such as: wine, ale, perry(a pear cider), and sack ( also known as sherry or “Jerez wine”), because they didn't have clean drinking water.
During feast/banquets they served many courses of expensive foods and drinks. The most common meals at feasts consisted of meats and birds baked with fruits. The reason for this is because after preserving their meat they needed seasonings for flavor and fruit would make a sweet yet savory taste. For their first course they would eat a stag, pigeons, chickens, and a baby rabbit surrounded by hard boiled eggs. On their second course they would serve deers, full rabbits, and boar smothered in dear spices. During the third and fourth course they would indulge on puddings, sweet cakes, fruits, and cheese. For their last course they would drink wines, and eat fruit and