There's a widespread myth that medieval people used spices to cover up the taste of rotten meat.
The whole story traces back to one book. In 1939, a scientist named J.C. Drummond published The Englishman's Food and suggested that medieval recipes were so heavily spiced because the meat was frequently tainted. No evidence. Just an assumption. One sentence in one book published 85 years ago.
@globalmuseum In case poor people are reading this: Vinegar. That helps to get even "not so fresh" meat down and doesn't need additional spices. Preferably already pouring the vinegar over the meat while cooking for best effect. Just close your eyes, imagine it's Sauerbraten and you can feel a bit less poor. It's yummy roast like the rich people have.
But keep your distance to the steam, as it's basically "acid fog". Don't want to inhale that. There are better ways to
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