The old Knight laughed exultantly. “Here is a pupil who never brings me shame!” he cried. “Be it lore—of chivalry or heraldry or woodcraft or what you will, I can always turn to Mary. Many a man can she put to the blush.”
“Myself among them,” said Nigel.
“Ah, lad, you are a Solomon to some of them. Hark ye! only last week that jack-fool, the young Lord of Brocas, was here talking of having seen a covey of pheasants in the wood. One such speech would have been the ruin of a young Squire at the court. How would you have said it, Nigel?”
“Surely, fair sir, it should be a nye of pheasants.”
“Good, Nigel—a nye of pheasants, even as it is a gaggle of geese or a badling of ducks, a fall of woodcock or a wisp of snipe. But a covey of pheasants! What sort of talk is that? I made him sit even where you are sitting, Nigel, and I saw the bottom of two pots of Rhenish ere I let him up. Even then I fear that he had no great profit from his lesson, for he was casting his foolish eyes at Edith when he should have been turning his ears to her father. But where is the wench?”
“She hath gone forth, father.”
“She ever doth go forth when there is a chance of learning aught that is useful indoors. But supper will soon be ready, and there is a boar’s ham fresh from the forest with which I would ask your help, Nigel, and a side of venison from the King’s own chase. The tinemen and verderers have not forgotten me yet, and my larder is ever full. Blow three moots on the horn, Mary, that the varlets may set the table, for the growing shadow and my loosening belt warn me that it is time.”
XII.
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.