Part 9 (2/2)
It is a singular fact that the four English Princes who have borne the name of Edmund have all shared this character, of mingled gentleness and weakness; but in each the weakness was more and the amiability less, until the dual character terminated in this last of our royal Edmunds.
He was the obedient servant of any person who chose to take the trouble to be his master. And there was one person who found it worth his while to take that trouble. This individual--the Earl's youngest brother-- will come across our path presently.
The dinner to-day was more elaborate than usual, for there were several guests present. Since the host was a Prince, the birds presented were served whole; had both he and his guests been commoners, they would have been ”chopped on gobbets.” More interesting than any fict.i.tious delineation on my part will be a genuine _menu_ of the period, ”The purveyance made for King Richard, being with the Duke of Lancaster at the Bishop's Palace of Durham at London,” of course accompanied by their suites. That the suites were of no small size we gather from the provision made. It consisted of ”14 oxen lying in salt, 2 oxen fresh, 120 heads of sheep fresh, 120 carcases of sheep fresh, 12 boars, 14 calves, 140 pigs; 300 marrow-bones, of lard and grease enough, 3 tons of salt venison, 3 does of fresh venison. The poultry:--50 swans, 210 geese, 50 capons of grease (fat capons), 8 dozen other capons, 60 dozen hens, 200 couple conies (rabbits), 4 pheasants, 5 herons and bitterns, 6 kids, 5 dozen pullets for jelly, 12 dozen to roast, 100 dozen peions (peac.o.c.ks), 12 dozen partridges, 8 dozen rabbits, 10 dozen curlews, 12 dozen brewes (doubtful), 12 cranes, wild fowl enough: 120 gallons milk, 12 gallons cream, 40 gallons of curds, 3 bushels of apples, eleven thousand eggs.”
This tremendous supply was served in the following manner:
”The first course:--Venison with furmety; a potage called viaundbruse (broth made with pork and onions); heads of boars; great flesh (probably roast joints); swans roasted, pigs roasted; crustade lumbard (custard) in paste; and a subtlety.” (The subtlety was an ornamental dish, representing a castle, s.h.i.+p, human figures, etcetera.)
”The second course:--A potage called jelly (jellies of meat or fish were served as entrees); a potage of blandesore (a white soup); pigs roasted; cranes roasted; pheasants roasted; herons roasted; chickens roasted; breme (possibly pork broth); tarts; brokebrawn; conies roasted; and a subtlety.
”The third course:--Potage brewet of almonds (another white soup, made with almonds and rabbit or chicken broth); sewde lumbarde (probably some kind of stew); venison roasted; chickens roasted; rabbits roasted; partridges roasted; peions roasted; quails roasted; larks roasted; payne puff (a pudding); a dish of jelly; long fruits (a sweetmeat); and a subtlety.”
It must not be inferred that no vegetables were used, but simply that they were not thought worth mention. Our forefathers ate, either in vegetable or salad, almost every green thing that grew.
Before Maude had been many days in her new position, she made various discoveries--not all pleasant ones, and some at complete variance with her own preconceived fancies. In the first place she discovered that her Fairy Queen, Constance, was neither more nor less than a spoiled child. While the young Princess's affections were very warm, she had been little accustomed to defer to any wishes but her own or those of her two brothers. The pair of boys governed their sister, but they swayed different sceptres. Edward ruled by fear, Richard by love.
”Ned” must be attended to, because his wont was to make himself very disagreeable if he were not; but ”d.i.c.kon” must have every thing he wanted, because Constance could not bear to deny her darling any thing.
Bertram told Maude, however, that n.o.body could be more fascinating than Edward when he liked: the unfortunate item being that the happy circ.u.mstance very rarely occurred.
But Bertram's information was not exhausted.
”Hast heard that the Lady of Buckingham cometh hither?”
”When?” Maude whispered back.
”To-morrow, to sup and bide the night. So thou mayest search her following for thy Mistress Hawise.”
”But shall all her following follow her?” inquired Maude.
”Every one, for she goeth anon unto her place in London to tarry the winter, and shall be here on her way thither. And hark thou, Maude! in her train--as thou shalt see--is the fairest lady in all the world.”
”And what name hath she?” was Maude's answer.
”The fair Lady de Narbonne, widow of Sir Robert de Narbonne, a good knight and true, that fell in these late wars. She hath but some twenty years e'en now, and 'tis full three summers sithence his death.”
”And what like is she?”
”Like the angels in Paradise!” said Bertram enthusiastically. ”I tell thee, there is none like her in all the world.”
Maude awaited the following evening with two-fold interest. She might possibly see Hawise, and she should certainly see some one who was like the angels in Paradise. The evening came, and with it the guests. One look at the Countess of Buckingham was enough. She certainly did not resemble the angels, unless they looked very cross and discontented.
Her good qualities were not apparent to Maude, for they consisted of two coronets and an enormous fortune. Her ladies were much more interesting to Maude than herself. The first who entered behind her was a stiff middle-aged woman with dark hair.
”That is Dame Edusa,” [A fict.i.tious person] whispered Bertram, ”the Lady Mistress. Here is Mistress Polegna--yonder little damsel with the dark locks; and the high upright dame is Mistress Sarah. She that cometh after is the Lady de Say.”
Not one of these was the golden-haired Cousin Hawise, whose years barely numbered twenty. Maude's eyes had come back in disappointment, when Bertram touched her arm.
”Now, Maude--look now! Look, the beauteous Lady de Narbonne! [A fict.i.tious person.] Sawest ever maiden meet to be her peer?”
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