The Viking kitchen remained ostensibly the same as that of the Anglo-Saxons with cooking being carried out over an open hearth in the centre of the house. Cauldrons were hung over the fire to cook stews, broths and porridges. Food was eaten with a knife or wooden spoon from wooden bowls, and diners would sit at a long table often covered in a linen tablecloth. Bread was cooked on a flat pan or griddle over the open fire. The food eaten by the Vikings was very similar to that of the Anglo-Saxons although horse was added to the cattle, sheep, pigs and poultry already eaten. Fish was caught both out at sea and in rivers and lakes. Milk and buttermilk were used as cooking ingredients as well as being drunk. Butter and cheese as well as fermented milk (skyr) were central to the Viking diet. The Vikings introduced herbs such as caraway, mustard, horseradish and dill to the English diet and the curing of meat and fish with salt was enhanced with thyme, juniper and rue. Ale and milk were the main drinks and fermented fruit wines and mead would be drunk on special occasions.
