In medieval times, the methods for cleaning and disposing of undercooked meals and cleaning pots and pans varied depending on the specific time period, region, and social class. Here are some general practices that were common during that era:
Salvaging and re-cooking: If a meal was undercooked, one common approach was to salvage whatever ingredients could be salvaged and continue cooking them to ensure they were thoroughly cooked. This was done to avoid wasting food, which was valuable in a time when resources were limited.
Feeding to animals: If the food was deemed completely inedible or unsafe for consumption, it might have been given to animals, such as pigs or dogs. This way, the food was not completely wasted and could still serve a purpose.
Composting: Food waste, including undercooked meals, could have been added to compost piles or pits. Composting was practiced to recycle organic matter and use it as fertilizer for crops or gardens.
As for cleaning pots and pans, various methods were employed:
Scraping and scrubbing: After cooking, pots and pans would be scraped to remove any food residue. They were then scrubbed using coarse materials like sand, ash, or natural fiber brushes to remove stubborn food particles.
Boiling water and lye: Pots and pans were sometimes boiled in water mixed with lye, a caustic substance, to help break down food residue and grease. This method was particularly useful for cleaning greasy cookware.
Polishing: Copper cookware, which was popular during that period, would be polished using mixtures of vinegar, salt, or lemon juice to remove tarnish and restore their shine.
It's important to note that hygiene practices and standards of cleanliness varied widely during medieval times. In many households, cooking utensils might not have been thoroughly cleaned or sanitized by modern standards. However, there were also instances where cleanliness and hygiene were prioritized, particularly in more affluent households or in professional kitchens of castles, monasteries, or large estates.