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A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
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When food was scarce, an all-too-common occurrence in medieval Europe, the trencher when served would typically be eaten with or after a meal. In times of relative abundance, trenchers could be given to the poor or fed to the dogs. It was not until the 15th century that trenchers made of wood started to replace the bread variety. [27]
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Horsebread was a type of bread produced and consumed in medieval Europe.At the time, it was considered to be of low quality, made from a seasonal mix of legumes, such as dry split peas, and bran [1] along with other non-wheat cereal grains such as oats and rye, and acorns.
The Assize of Bread and Ale (Latin: Assisa panis et cervisiae) (temp. incert) was a 13th-century law in high medieval England, which regulated the price, weight and quality of the bread and beer manufactured and sold in towns, villages and hamlets. It was the first law in British history to regulate the production and sale of food.
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The remainder of the prosphora is cut into fragments and kept aside in a bowl or salver. In some jurisdictions it is the custom at the end of the Anaphora for the altar server to hand the bowl of antidoron to the priest who will make the Sign of the Cross with it over the chalice and diskos during the hymn, It is Truly Meet .