588 
MR. W. H. BIDWELL ON SOME OBSOLETE DISHES. 
others, which are little esteemed now, were then considered great 
delicacies. 
Early in the middle ages meat was generally boiled, because it 
was usual to eat it fresh- slain, the animal being killed and the 
joints transferred at once to the cauldron. 
In the fourteenth century a more luxurious style of living was 
in fashion : not only were the joints roasted, but made dishes, 
and a great variety of small birds, were served Avith the difl’erent 
courses. It would appear that many at that time Avere of the 
same opinion as a late Dean of Durham, quoted by the Rev. 
WiUiam Rogens, Avho, Avhile refusing to be called an epicure, said, 
that Avhat he objected to, Avas a dinner Avithout a bird. 
Mr. Thomas Wright in his ‘History of Domestic Manners in 
England ’ has given some bills of fare of this period, three of Avhich 
I may quote to sIioav the place in the menu Avhich Avild birds took 
at that time. 
BILLS 
OE EARE— FOUETEEXTH CEXTURY. 
FIRST COURSE. 
Browet farsed and oliavlet for pottage. 
Baked Mallard. Teals. 
Small birds, Almond milk served loitli them. 
Capon roasted with the Syrap. 
Roasted Veal. 
Fig, roasted, ‘ endored' and served ivith the yolk of 
his neck overgilt. 
Herons. A leche. A Tart of Flesh. 
SECOND COURSE. 
Browet of Almayne and Viaunde rial for pottage. 
Mallard. Roasted Rabbit. Pheasant. Venison . 
Jelly. ,1 leche. Urchynnes. 
Pome de Orynge. 
