So the feast begins after grace by the bishop. An endless procession commences between the cookhouse and the banqueting place—boys running with great dishes which they commit to the more official servitors to pass to the guests. It is a solemn moment, followed by cheering, when into the bridal tent, with clash of cymbals and bray of trumpet, Sire Eustace in a bright scarlet bliaut enters, waving his white wand and followed by all the squires and upper servants, each carrying shoulder high a huge dish of some viand. A great haunch of the stag is set on the table. The baron's carver cuts ample slices, while two jongleurs blow at their flutes. He holds the meat "by two fingers and a thumb" (no fork), plying a great knife as a surgeon might his scalpel. Equal skill is demanded of the cup-bearers when they fill the flagons, not spilling a drop. Even the bride and groom are now hungry and ready for the venison.
The banqueters have little need of plates. They take the loaves lying ready, hack them into thick slices, place the pieces of meat upon the same, then cut up the meat while it is resting on the bread. These "trenchers" (tranchoirs) will not ordinarily be eaten at the feast; they go into the great alms basket for the poor, along With the meat scraps. However, the higher guests to-day enjoy a luxury. Silver plates are placed under their bread trenchers. For most guests, however, the bare tablecloth is bottom enough for these substitutes for the porcelain of another day. Whatever does not go into the alms basket will be devoured by the baron's dogs, who attend every meal by prescriptive right. Indeed, early in the feast the Duke of Quelqueparte benevolently tosses a slice of venison to a fine boarhound.
Time fails to repeat all the good things which Conon and Adela set before their guests. The idea is to tempt the appetite to utter satiety by forcing first one dish upon the feasters, and then another. There is not really a good sequence of courses. Most of the dishes are heavy; and inasmuch as vegetables are in great demand on common occasions, the average banquet seems one succession of varieties of meat. The noble folk in the bridal pavilion have at least a chance to eat their fill of these comestibles:
Typical Bills-of-Fare
First course: Slices of stag, boar's head larded with herb sauce, beef, mutton, legs of pork, swan, roasted rabbit, pastry tarts.
Second course: Pottage of "drope and rose" mallard, pheasant and roast capon, pasties of small birds.
Third course: Rabbits in gravy heavily spiced with onion and saffron; roasted teal, woodcock and snipe; patties filled with yolk of eggs, cheese, and cinnamon, and pork pies.
No salads, no ices, no confectionery; nevertheless, some of the dishes are superb—notably the swan, which is brought once more on with music, prinked out as if he were alive and swimming, his beak gilt, his body silvered, resting on a mass of green pastry to represent a grass field, and with little banners around the dish, which is placed on a carpet of silk when they lay it on the table. The cooks might also serve a peacock with outspread plumage. Instead, toward the close of the repast, two squires tug in an enormous pasty. Amid an expectant hush Conon rises and slashes the pasty open with a dagger. Instantly out flutter a score of little birds which begin to dash about the tent; but immediately the baron's falconers stand grinning at the entrance. They unhood a second score of hawks which in a twinkling pounce after the wretched birds and kill them, to the shouts and delight of the feasters, right above the tables. Inevitably there is confusion, rustling by the ladies and merry scrambling, before the squawking hawks can be caught, hooded, and taken away. In fact, from the beginning the feast is extremely noisy. Everybody talks at once. The appearance of the stag has started innumerable hunting stories. The duke has to tell his loyal lieges how he slew a bear. Two of the baron's dogs get to fighting and almost upset the chair of a countess. Everything is very merry.
