The Somerset reporter., 1894-12-20
OLD TIME CHRISTMAS
HOW DINNER WAS SERVED IN THE
FOURTEENTH CENTURY.

1t was gay scene-that great hall
where the ydle log was blazing in the
immense fireplace big enough for two
whole oxen to be roasted tisrcin; the
high raftcr, te-tooned with branches If
holly, holne, laurel and ivy; the wlds
portal crowned Nth mistlctDc. and tho
table, which was literally a board Of
boards, all Of oak and polished Til they
shone, stretching the whole length Of
the room, 1850 feet.
Twelve O'Clock has just struck, and
the household Is mastering ia the mag
nificent hall, 1t being covering time, y
or the hour for preparing the tables for
dinner. The steward III his gown, a
most important looking parsonage is
standing at the uppermost part Of the
hall, surrounded by most Of the chief
officers. The table Is neatly covered
with a purple velvet cloth, saltcellars
and trenchers, under the supervision Of
the usher Of the hall.
The yeomen Of the every and pantry,
conducted by the yeoman usher, then
enter the dining chamber. As they pass
through the door they bow rcverentially,
and they do the same upon approaching
the table. They then lay down at the
side of each treneher knife "hafted
with silver and "a spoon No forks are
laid, for these convenient articles have
not yet been invented. Next in success
sion comes the yeoman Of the cellar,
who dresses the sideboard with wines,
flagons, drinking cups and such vessels
as are consigned to his care. The yeo-
man of the hutlery follows him, and
brings up beer and ale, and arranges
the pewter pots, jugs, and so forth, on
the sideboard,
The dinner time has now fully ar
rived, and the stewards command is
taken by a gentleman usher, who knocks
respectfully at the door of the state
chamber aud summons King Richard
and his mobiles and guests to dinner. In
they come, dressed in their court attire,
the king and his lords in magnificent
long green colored velvet tunics, silken
hosiery and red leather boots, with very
long points; the pretty girl queen,
Anne of Bohemia, and her ladies in
particolored kirtles of white and blue,
cotchardies edged with fur, and their
hair done up i'll a gold fret or cone of
network.
When the guests We're assembled and
seated, the king and queen occupying a
dais above the others, the trumpets
sounded, and band of musicians en-
tered the hall. The server followed
them, bearing upon huge golden plat
ter a boars head dressed with sweet
rosemary and rose leaves.
The boar's head. with a great golden
pippin placed between its tusls, is then
placed upon the table, where it is served
with mustard sauce, and the Christmas
dinner begins No napkins or forks
are used, and brave knights and noble
ladies wipe their greasy hands upon the
tablecloth and throw the discarded
bones and pickings upon the floor
Besides the famous boar's Head, the
first course consists of roasted beef
joints, pigs roasted, venison with fru-
menty Ca curious connection of boiled
wheat and eggs seasoned with sugar
and spices) broth of pork and onions,
eustard and a subtlety, the latter being
an ornamental dish representing a ship
castle or a human being, just as the
taste of the cook dictated.
The second course is introduced by
the bringing in of peacock with all its
gay plumago on and its whole body
covered with leaf of gold. A singular
dish, was it not? Like the subtlety, it
must be intended merely for an orna
mental dish. Not at all. 1t was real
dish to eat. The peacock was stuffed
with all manner of spices and sweet
herbs, thoroughly roasted, basted with
yolk of egg, served with plenty Of gra-
w, and was considered the greatest del
icacy of the Christmas feast.
1t was something of a task, as you
may imagine, to prepare this bird of
Juno Cor the table. The skin was care
fully removed before it was baked and
then, when it was taken from the oven
and cooled the skin was sewed on again
doxterously, not so much as feather
being rutfled. 1t was carried to the ia
BILE on silver basin, with a lighted
piece of cotton, which had been satu.
rated in alcohol, placed in its beak
No part of the dinner was SO eagerly
anticipated as this, and all manner of
vows were pledged over the beautiful
bird. The chronicles of the middle ages
record many of these vows
Jellics of meat or fish. all manner of
fowls, roasted or boiled capons. hams,
pies of carp, tongues, mutton pies and
IL, ,,,,,1l;,f,u f,1l,,-aI