How Nigel Fought The Twisted Man of Shalford

In the days of which you read all classes, save perhaps the very poor, fared better in meat and in drink than they have ever done since. The country was covered with woodlands--there were seventy separate forests in England alone, some of them covering half a shire. Within these forests the great beasts of the chase were strictly preserved, but the smaller game, the hares, the rabbits, the birds, which swarmed round the coverts, found their way readily into the poor man's pot. Ale was very cheap, and cheaper still was the mead which every peasant could make for himself out of the wild honey in the tree-trunks. There were many tea-like drinks also, which were brewed by the poor at no expense: mallow tea, tansy tea, and others the secret of which has passed.

Amid the richer classes there was rude profusion, great joints ever on the sideboard, huge pies, beasts of the field and beasts of the chase, with ale and rough French or Rhenish wines to wash them down. But the very rich had attained to a high pitch of luxury in their food, and cookery was a science in which the ornamentation of the dish was almost as important as the dressing of the food. It was gilded, it was silvered, it was painted, it was surrounded with flame. From the boar and the peacock down to such strange food as the porpoise and the hedgehog, every dish had its own setting and its own sauce, very strange and very complex, with flavorings of dates, currants, cloves, vinegar, sugar and honey, of cinnamon, ground ginger, sandalwood, saffron, brawn and pines. It was the Norman tradition to eat in moderation, but to have a great profusion of the best and of the most delicate from which to choose. From them came this complex cookery, so unlike the rude and often gluttonous simplicity of the old Teutonic stock.