Old Cookery Books and Ancient Cuisine

vastly more. All Augaea will be flushed out. In some of these superb feasts, such as that at the marriage of Henry IV. in 1403, there were two series of courses, three of meat, and three of fish and sweets; in which we see our present fashion to a certain extent reversed. But at the coronation of Henry V. in 1421, only three courses were served, and those mixed. The taste for what were termed "subtleties," had come in, and among the dishes at this latter entertainment occur, "A pelican sitting on her nest with her young," and "an image of St. Catherine holding a book and disputing with the doctors." These vagaries became so common, that few dinners of importance were accounted complete without one or more. One of the minor "subtleties" was a peacock in full panoply. The bird was first skinned, and the feathers, tail, head and neck having been laid on a table, and sprinkled with cummin, the body was roasted, glazed with raw egg-yolk, and after being left to cool, was sewn back again into the skin and so brought to table as the last course. In 1466, at the enthronement of Archbishop Nevile, no fewer than 104 peacocks were dressed. The most extraordinary display of fish at table on a single occasion took place at the enthronement feast of Archbishop Warham in 1504; it occurred on a fast day; and consequently no meat, poultry or game was included in the _menu_, but ample compensation was found in the lavish assortment of confectionery, spices, beer and wine. Of wine of various vintages there were upwards of 12 pipes, and of ale and beer, thirty tuns, including four of London and six of Kentish ale. The narratives which have descended to us of the prodigious banquets given on special occasions by our early kings, prelates and nobles, are apt to inspire the general reader with an admiration of the splendid hospitality of bygone times. But, as I have already suggested, these festivities were occasional and at long intervals, and during the intervening space the great ones