Old Cookery Books and Ancient Cuisine

time deemed fit and sufficient. The merchant or private gentleman had usually from one to three dishes on the table when there were no visitors, and from four to six when there was company. What the yeoman’s every-day diet was Harrison does not express; but at Christmas he had brawn, pudding and souse, with mustard ; beef, mutton, and pork ; shred pies, goose, pig, capon, turkey, veal, cheese, apples, etc., with good drink, and a blazing fire in the hall. The farmer’s bill of fare varied according to the season : in Lent, red herrings and salt fish ; at Easter, veal and bacon; at Martinmas, salted beef ; at Midsummer, fresh beef, peas, and salad ; at Michaelmas, fresh herrings and fat mutton ; at All Saints’, pork and peas and fish ; and at Christmas, the same dainties as our yeoman, with good cheer and pastime. The modern luncheon or nuncheon was the archaic prandium , or under-meat, displaced by the breakfast, and modified in its character by the different distribution of the daily repasts, so that, instead of being the earliest regular meal, like the grand dejeuner Meals. of the French, or coming, like our luncheon, between breakfast and dinner, it interposed itself between the noontide dinner and the evening supper. Now, with an increasing proportion of the community, the universal luncheon, postponed to a later hour, is the actual dinner ; and our under-meal is the afternoon tea. In those not-wholly-to-be-discommended days, the residue of the meal was consumed in the servants’ hall, and the scraps bestowed on the poor at the gate ; and the last part of the business was carried out, not as a matter of chance or caprice, but on as methodical a principle as the payment of a poor-rate. At the servants’ table, besides the waiters and other attendants on the principal board, mentioned by Harrison, sat the master-cook, the pantler, the steward or major-domo, the butler, the cellarman, the waferer, and others. It was not till comparatively recent times that the wafery, a special department of the royal kitchen, where the confectionery and pastry were prepared, was discontinued. There was necessarily a very large section Meals. of the community in all the large towns, especially in London, which was destitute of culinary appliances, and at the same time of any charitable or eleemosynary privileges. A multitude of persons, of both sexes and all ages, gradually developed itself, having no feudal ties, but attached to an endless variety of more or less humble employments. How did all these men, women, boys, girls, get their daily food ? The answer is, in the public eating-houses. Fitzstephen tells us that in the reign of Henry II. (1154-89), besides the wine-vaults and the shops which sold liquors, there was on the banks of the river a public eating-house or cook’s-shop, where, according to the time of year, you could get every kind of victuals, roasted, boiled, baked, or fried ; and even, says he, if a friend should arrive at a citizen’s house, and not care to wait, they go to the shop, where there were viands always kept ready to suit every purse and palate, even including venison, sturgeon, and Guinea-fowls. For all classes frequented the City ; and before Bardolph’s day noblemen and gentlemen came to Smithfield to Meals. buy their horses, as they did to the waterside near the Tower to embark for a voyage.