A Medieval Feast
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Transcript of A Medieval Feast
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I
f ;
A ME IEV L FE ST
written n illustr te LIKI
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M E IEV L FE ST
written nd illu str ted
y
L K
THOM S ROWELL
NEW YORK
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With respect awe and thanks to the medieval artists and
craftsmen whose illuminations tapestries and other works of art
are the basis for the illustrations in this book
A Medieval Feast Copyright 1983 byAliki Brandenberg Printed in the U .SA. All rights reserved.
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for at llen
and for Mother Helen Vilma and Peter
remembering the annual feast ....
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w s nnoun ed
from the palace that the King
would soon make a long journey
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On the way to his destination the King and his party
would spend a few nights at Camdenton Manor.
The lord of the manor knew what this meant.
The King traveled with his Queen his knights squires
and other members of his court.
There could be a hundred mouths to feed
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Preparations for the visit began at once.
The lord and lady of the manor had their serfs to help them
The serfs lived in huts provided for them on the
lord s estate each with its own plot of land.
return they were bound to serve the lord.
They farmed his land managed the manor house
and if there was a war they had to go to battle
with the lord and the King.
But now they prepared.
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The manor house had to be cleaned the rooms readied
tents set up for the horsemen fields fenced for the horses
And above all provisions had to be gathered for the great feast
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13/34he lord nd his p rty went hunting
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nd h wking for fresh me t
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They trapped rabbits and birds of all kinds,
and fished for salmon and eels and trout.
SO l l \ -
o i ,* u , ~oo.
at l
1 \ 0 ~o ku S C . k c as 1\ .
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There were fruits and vegetables growing in the garden
herbs and f10wers for sauces and salads
and bees made honey for sweetening
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Tt-enc'hers 'were Fla+.-
o rse
.br~aoL u.sed
place Pla..fes.
Peasanrs are
f-he/rs,
bu.r
-rhe rich
la.ve +/'eir
-rr< nc/t
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lile wa.s brewed From
ba rley
aa r s J a.nal
w
n ea.r;
Wr nes
were rnad a -From yra.j>es-,airel?
-f /a.vored
wiTh
heros
dlnd -Flowers.
Butter was churned cheese was made
and ale and wines were ready in the brew house
The King was almost there
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The
k; fchen
was
t
sl2 pa...rq_te
stone
sTrucTu.re
u ilt 7 v
The main
The food was prepared in the great kitchen
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tr Was co orre c r a a by
/0 3 .?a.ssa.j ew~
me G-r~ct..t-II~II.) wh~re rhe
-s
e a
s
would. TCLf e plt:t.ce_. There were cU.,tJDoards a../ ng f-he
wa y
ro s rare:
~he re roo
Pigs and deer and wild boar turned on spits
Great pots of salted meat were boiled into stews
seasoned with spices only the rich lords could afford
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Swans and geese heron and quail were roasted.
So was a rare beast called a Cockentrice.
It was really a capon and a suckling pig that were
cut in half stuffed and sewn together again
each to the other s half
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A peacock was cooked then reassembled with its feathers
And four and twenty blackbirds were baked in a pie
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y the time the
ing nd
his party arrived
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T Lblcs and benches
Wf re
sef- up a./ong f-he sides of f-he ha.ll.
Fire blazcc{ in The c~nferJ ana fa.,Pesfr;es coverec{ the dCU h D sf-one wal
he
High Ta.ble 5f-ood on
ra..ised. I /a..f-Porm. e r if
WQ S ~ cL;5p ~
of he o ra s Flnesf :Jold vessels.
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The guests swarmed into the Great Hall at half past ten
in the morning.
Trumpets announced the King who sat at the High Table
with his hosts and other honored guests.
They washed their hands in scented water
and wiped them dry on a clean towel.
The Bishop chanted grace. I ~ ~ ,
ost peotlll ~ e O t e wic ~ CClt l . -
The f a. ,-Jfer broughT in fhe King s bre a ds, -frenchers
a nd s a r r ce r/ar :
The E Werer fasfed he wocrer
beFore
he po~red if over Me I
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Th were no -forKs, but napKins lNere pro vial e d , They shared. gob/e-ts of win
an ber wee coars es the E er er a.ppeo..red Wif/, wa.ter For fhem
1
wa.sh fheir -//f l
hey ate some of their food with spoons
he rest they ate with their fingers
hey cut pieces from the meat the carver put on their
trenchers with knives they had brought with them
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They a sed: rher r I, ftle f t nger e sprinH/e s t on rheir Food...
Drums beat and trumpets sounded as one surprise
followed another.
They ate meat pies and fish tarts and thick soups
called Egerdouce and Bukkenade.
They ate boar s head and cow s tongue and
Pudding de Swan Neck.
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They ate a whole castle molded out of pastry stuffed with
meat eggs fruits and nuts-and wondered how they managed.
Sweet and spicy sauces dripped into their trenchers
as jesters jugglers and minstrels entertained them.
Course followed course each ending with a fancy
marzipan sculpture called a Subtletey.
After the guests admired them they ate those too.
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They ate and ate until dark
It was a feast fit for a king
and there would be more tomorrow
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When the King announced he would visit the lord was shaken.
The expense of the preparations could cost him his fortune; it had
happened to others. But he had no choice.
~ i ~~
his Medieval Feast took place toward the end of the Middle Ages
about 14 It is fictitious. But it could have happened in real life
somewhere in England perhaps.
At least the lord could be glad it was summer and there was fresh
food. In winter there would have been few vegetables and
little fresh meat.
Farm animals were killed in late autumn as there was not enough feed
to last them through the winter. The meat was preserved in salt or
smoked and eaten in stews during the cold months when people could
not hunt. Though stews were served at this banquet the fresh meat fish
and fowl were far more welcome.
Medieval feasting was an art. Cooks not only prepared delicious food
they used their wild imaginations as well. They molded pastry into castles
sculptured desserts into kings and queens and elaborate scenes all
decorated with food paints. Live jugglers jumped out of puddings.
Birds
w
baked in pies. But sometimes live blackbirds were hidden
in the pie to fly out at astonished guests. Each new dish was announced
by trumpets and drums and in between there was music and song.
The lord did his best. The King was given a feast to remember.
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