 It also gave skilled cooks the opportunity to elaborately shape the results.Fine-textured food was also associated with wealth; for example, finely milled flour was expensive, while the bread of commoners was typically brown and coarse.A typical procedure was "farcing" (from the Latin "farcio", "to cram"), to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal.