 The poor ate whatever meat they could find, such as rabbits, blackbirds, pheasants, partridges, hens, ducks, and pigeons, and also fish they caught from lakes and rivers.Meanwhile, the rich people also ate more costly varieties of meat, such as swan, peafowl, geese, boar, and deer (venison).Herbs were often used to flavor their meals and the rich had a separate herb garden to grow what they needed, such as parsley, mint, rosemary, thyme and sage.