25 



afterwards roasted, and coloured with saffron, sandal-wood, or 

 indigo. 



nird Course. 



Boar in egurdouce and Mavvmene for pottage. 



Cranes. Kid. Cui-lew. Partridge ; all roasted. 



A leclie. A Crustade. 



A peacock endored, and roasted and served with tlie skin on. 



Cockagris. Flampoyntes. Daryoles. 



Pears in syrup. 



The two pottages were like the former ones, only more so; more 

 complicated — I had nearly said nastier. 



The "Crustade" was a raised pie of chicken and pigeons with 

 elaborate seasoning and adorning. The "Cockagris" was an old 

 cock stuffed with the mixture of which the Pome de orynge was 

 made, sewed to a pig, and the two seethed and roasted together ; 

 adorned with egg and saffron, and then covered with gold and 

 silver foil. "Flampoyntes" were pork pies made with cheese, 

 and were mild- editions of the Roman salacacabia. "Daryoles" 

 are custards baked in crust. 



The main features of this menu, a late 14th century one, are 

 distinctly Roman, Apician ; the elaborate over-sauced, over- 

 flavoured pottages or stews, are the Apician patina;. 



You have probably been wondering where is the Roast Beef of 

 Old England in this menu ? These magnificent and bulky joints 

 had no place in the mediaeval cookery of England. The iron-clad 

 Norman barons, who wrung tlie Great Charter from King John, 

 and who fought in the wars of the Roses, did not eat huge joints 

 of meat, any more than did the patricians and senators of the 

 Roman Empire. The Norman barons in England lived and fought 

 on stews, minces, and side dishes, the bulk of which were eaten 

 with a spoon.* The prje- Reformation bishops and ecclesiastical 

 dignitaries were also great patrons of this Apician cookery; and 

 the kitchen establishments of the larger religious houses were on 

 a very large scale, as indeed were their feasts. That when George 



* A friend- suggests that this, and the excessive use of birds at table, was due 

 to the Norman barons not knowing that a joint iniproves by keeping, and so 

 finding it tough, when used fresh. 



