 To assist the cook there were also assorted knives, stirring spoons, ladles and graters.In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking.This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the nourishment.