Medieval Feast
Feasts in medieval times were extravagant and extensive. Even though there was a wide range of foods, only small portions were taken. Cooks prepared the dishes and then at the start of the feast, all the dishes would be brought out. Once the guests had washed their hands, they would come into the Great Hall of the castle where the feast was held and afterwards would be seated. The feast would be comprised of three to six courses. One of the specialities of the wealthy feasts would be the coloured jellies of beautiful birds embellished with their own feathers. The feet and beak would be painted in gold.