Los Angeles herald., 1892-12-15
DINING A THOUSAND YEARS AGO.
The Food OF the AnSlo-Saxcn Men O.
xNonIih Vas Served In Abundance.

The Food of the AnSlo-Sexcn Men o.
wealth Was Served in Abundance.
A thousand years ago, when the dinner
was ready TO be served the first thing
brought into the great hall was the table.
Movable trestles were brought, on which
were placed boards, and all were carried
away again at the close of the meal. Upon
this was laid the tablecloth. There is an
old Latin riddle of the Eighth century in
which the table says: 81 feed people with
many kinds of food First, am quad
ruped. and adorned with handsome cloth
ing; then am robbed of my apparel and
lose my legs also"
The food of the Anglo-Saxon was largely
bread. The bread was baked in round, flat
cakes, which the superstition Of the cook
marked with cross, to preserve them from
the perils of the fire. Milk, butter and
cheese were also eaten. The principal meat
was bacon, as the acorns of the oak forests,
which then covered large part of Eng
land, supported numerous droyes of swine.
Our Anglo-Saxon forefathers were not
only hearty eaters, but also deep drinkers.
The drinking horns were at first literally
horns, and SO must be Immediately emp
tied when filled later, when the primitive
horn had been replaced by glass cup, it
retained tradition of its rude predecessor
in its shape, SO that it, too, had to be emp
tied at a draft. Each guest was fur
nished with a spoon, while his knife he al
ways carried in his belt; as for forks, who
dreamed of them, when nature had given
man ten fingers? But you will see why
servant with basin of water and towel
always presented himself to each guest be-
fore dinner was served and after it was
ended.
Roasted meat was served on the spit or
rod on which it was cooked, and the guest
cut or tore off piece to suit himself.
Boiled meat was laid on the cakes of
bread, or later, on thick slices OF breed
called "trenchers," from Norman word
meaning ito cut" as these were to carve
the meat on, thus preserving the table
cloth from the knife. At first the trencher
was eaten or thrown upon the stone floor
for the dogs who crouched at their mas
ter's feet At a later date 1t was put in a
basket and given to the poor who gathered
at the manor gate.
During the latter part OF the Middle
Ages the most conspicuous object on the
table was the saltcellar. This was gener-
ally of silver in the form of ship. 1t was
placed in the center of the long table, at
which the household gathered, my lord
and lady, their family and guests, being at
one end and their retainers and servants at
the other. So ones position in regard to
.the salt was test of rank-the gentlefolks
sitting ''above the salt" and the yeomanry
below ct. In the houses Of the great mobiles
dinner was served with much ceremony.
At the hour stately procession entered
the hail. First came several musicians,
followed by the steward bearing his rod of
office, and then came a long line of serv-
ants carrying different dishes.
Some idea of the variety and profusion
may be gained from the provision made by
King Henry III for his household at Christ
mas, 1854 This included 81 oxen, 100 pigs,
$50 fowls, 90 hares, SO rabbits, 0 pheasants,
56 partridges, GS woodcock, so plovers and
1900 eggs. Many of our favorite dishes
have descended from the Middle Ages.
Macaroons have served as dessert since
the days of Chaucer. Our favorite winter
breakfast, griddle cakes, has come down
to US from the faraway Britons of Wales,
while the boys have lunched on ginger
bread and girls on pickles and jellies since
the time of Edward II, more than 500 years
ago.-American Analyst.