The rich ancient Egyptians' ate meat - (beef, goat, mutton), fish from the Nile (perch, catfish, mullet) or poultry (goose, pigeon, duck, heron, crane) on a daily basis. Poor Egyptians only ate meat on special occasions but ate fish and poultry more often. Ancient Egyptians hunted for fish and birds in reeds that grew on the banks of the Nile. Meat was roasted or boiled, flavored with salt, pepper, cumin, coriander, sesame, dill and fennel. Preserved meat by salting or drying.
Dancing the Carolle (round dance with music) in the garden of Sir Mirth, watched by the narrator of the Roman de la rose, dressed in blue, at the left. From the Roman de la Rose, Netherlands (Bruges), c. 1490 – c. 1500, Harley MS 4425, f. 14v.