Whilst we love visiting a Medieval Castle in summer to bask in its imposing glory and in winter to savour the atmosphere, we realise that they must, in reality, have been stark, damp, smelly, cold and lacking in privacy.
Yet there were ceremoniously jolly occasions to compensate: huge banquets would take place with far more exotic cuisine than our ubiquitous turkey. Massive tables, with people seated in order of precedence, would be piled high with boars' heads, venison, peacocks, swans, suckling pigs, cranes, plovers and larks. The wine, however did not match this standard and was described by Peter of Blois at the court of Henry II as "sour or mouldy - thick, greasy, stale, flat and smacking of pitch." There was strict etiquette to be observed: spoons must not be left in the dish, elbows should not be on the table, no belching or talking with mouths full (and not too full at that) and much cleansing of hands and nails.
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Roland prepares for his triple action |
At the court of Henry II, there might be entertainment provided by Roland le Petour (my favourite character in all history) who was richly rewarded by the King because of his ability to perform - simultaneously - a somersault, a whistle and a fart. (Saltum, sifflum, pettum at Christmas earned him a manor in Suffolk and 30 acres of land). That feat could not have lasted long, however, and there would be jokes, music and stories to add to the fun. After the meal, when the tables had been cleared, everyone washed their hands (yet again) and sang caroles in a round dance in which the company held hands, warbled and circled. Even more hilariously, there were games such as the one where a player knelt blindfold and was struck by the others whose name s/he had then to guess. (It all sounds a bit like Bertie Wooster to me too!)
Perhaps you too feel fatigued even reading about this and so it is time for a modern but modest piece of CAKE - after you have practised your Saltum etc. You never know who might reward you, or how.
