![]() For the more adventurous diner there were cranes, larks and herons but just about anything with wings on it could find its way onto a castle dinner table. Meat could be fresh, salted or smoked, and included chicken, bacon, pork, beef, mutton, duck, geese, pigeons, and wild birds such as pheasants and partridges. The one thing that differentiated the medieval rich from the poor more than any other in terms of food was meat. By the kitchen was a pantry where such goodies as cheese, eggs and bread were stored. Some ovens were huge, as those commissioned by King John of England at both Marlborough and Ludgershall castles where they were large enough to accommodate a whole oxen. Other staff included cupbearers, brewers, and people responsible for specific aspects of the medieval dining experience like the tablecloths, the candles, the silver dining service and getting the food to the guests from the kitchen before it got stone cold.Ĭhefs had a large open fire, spit braziers and an oven with which to whip up their magic. The KitchenĬhefs were assisted, depending on the size of the castle, by such skilled specialists as a sauce chef, a slaughterer, a baker, a poulterer and a fruiterer. Other conventions of decorum were not to put one's elbows on the table, not leave a spoon in the shared dish, not to take huge helpings, wipe the mouth before drinking, and never belch. Curiously, dishes were served for two people and the less distinguished of the pairing was expected to cut the food and break the bread for the other. As there were no forks and people cut up food with a knife and then used their fingers, retainers were always on hand with fresh bowls of water and towels. Dinner was announced by a chamberlain blowing a horn which was the signal for everyone to wash their hands in the bowl of water at their place. If it were a festival or a Christian holiday, then the meal, ordinarily a pretty good one anyway, would be an extra special feast. Laid with a tablecloth, each place had a knife, spoon, and cup while shared between diners were jugs for drinking and a dish for salt.Īfter normally having eaten a meagre breakfast of bread & wine, & with only a simple supper in the later afternoon to look forward to, the diners would have been ready for their big meal of the day.Īfter normally having eaten a meagre breakfast of bread and wine, and with only a simple supper in the later afternoon to look forward to, the diners would have been ready for their big meal of the day, usually served between 10 am and 12 noon. The tables were simple affairs set on trestles which were only set up at mealtimes. ![]() ![]() Only the lord of the castle and sometimes his lady sat on a chair everyone else had to make do with the benches. The lord and lady of the castle with their immediate entourage usually sat on a raised platform at the end of the hall - the original high table and usually the most draught-free spot. Seating arrangements were quite well defined. ![]() Even the floor was taken care of and spread with straw and herbs to keep out pests and provide a little fragrance. In the Great Hall of the castle, which usually had an impressive high ceiling (perhaps even a vaulted one) and wall decorations of weapons, wall hangings, murals and coats of arms, there was a large fireplace for warmth and long tables with benches set around the walls for the diners. ![]()
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