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| Regional cuisines Asia · Europe · Caribbean · South Asia · Latin America · Middle East · North America · Africa · more The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and fall afforded abundance, while winter meals were more sparse. Livestock was slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers would be brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten.[2] | cheap flights poland to florida beachwood mall cheap flights to turkey from london heathrow caseys chicken lake orion discount airline tickets travel flight philadelphia chinatown cheap flights to london europe via usa mamaroneck very cheap airline tickets due to illness in family historic tennessee | acapulco restaurant recipes daycare consumer market free templates for restaurant menus adelphiarestaraunt.com - California Italian Restaurant Long Beach |
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