Hot dishes

Cook caterers in towns are entitled to roast and cook meats and fowls, to make pork sausages flavoured with fennels and spices. Thus can they feed all those who have no kitchen at home. The basic equipment of the kitchen includes the caldron, pots and earth pans, the iron frying-pan corresponding to three types of cooking : boiling,  braising and frying. Grils and grids appear only in urban places and castles. Advice is given to accompany the dishes with saffron rice, mashed field beans, lentils or turnips, served with red or white wine according to the dishes.