Final answer:
During the Middle Ages, acidic sauces or garnishes like vinegar or verjuice were served with fish to help dissolve bones. Vinegar was commonly used for its digestive properties regarding fish bones and to enhance flavor.
Step-by-step explanation:
The question refers to the historical practice during the Middle Ages of what was served with fish to help dissolve any bones that might be accidentally ingested. In that period, people often served acidic sauces or garnishes such as vinegar or verjuice with fish. These acidic condiments helped to break down the fish bones and were a common accompaniment to fish dishes. Vinegar, being a mild acid, was used both for flavor and for its helpful digestive properties regarding fish bones.In a broader historical context, dietary practices during the Middle Ages were greatly influenced by the local environment, availability of food sources, and social status. While the wealthy could afford a variety of meats, the diet of the average person was simpler and included more accessible foods like fish when near lakes, rivers, or coasts. The accompanying sauces provided essential flavors and served practical purposes.Overall, the use of acidic condiments, such as vinegar, exemplifies the practical and flavor-enhancing aspects of medieval cuisine, addressing the issue of fish bones in a dietary context shaped by geography, social class, and available resources.