Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly. Social codes made it difficult for women to uphold the ideal of immaculate neatness and delicacy while enjoying a meal, so the wife of the host often dined in private with her entourage or ate very little at such feasts. During particularly severe fast days, the number of daily meals was also reduced to one. Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal. Many basic variations of cooking utensils available today, such as frying pans , pots , kettles , and waffle irons , already existed, although they were often too expensive for poorer households. In , the Sienese physician Aldobrandino described beer in the following way:.
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