Part 43 (1/2)
The Bakery On the opposite the side of the kitchen from the larder is a partially screened off area with a three-foot diameter, beehive-shaped, clay-covered stone oven that is built into the wall. The area also contains a big trough made of planks and a big solid table. A short pitchfork, a long-handled peel (spatula) and half-burned broom hang on the wall beside the oven door, various ladles and sc.r.a.pers stand by the trough, while the table holds a two-foot-long knife that catches the eye. The shelves along the walls hold tin-plated hoops, molds and tins of every size, along with pie dishes, weight scales, metal cutters, and wood stamping devices.
This area has been the center of much activity for the past week, while all the bread now piled up in the scullery was baked. This morning the oven has been heated one last time and the last-most delicate-dishes are being baked.
Baking always starts with waking up the yeast by dissolving the sourdough saved from the previous baking in water, then flour is shoveled from the wheat and rye barrels into the big plank-built kneading trough. Then the yeast water is added, along with more water and either salt or sugar and spices. Rye bread dough is soft enough to be worked in the trough until it is ladled into the tins, but the firmer doughs are just mixed in the trough before being transferred to the working table for beating and kneading until ready to divide and be shaped or molded. While the dough rises, the oven is heated by pitchforking a bundle of burning gorse into the baking cavity. When the wanted temperature is reached, the fire and ashes are swept out and the loaves and molds are slipped inside with the long-handled peel (baking spatula). Finally the oven door-of stone or metal-is sealed with clay and the bread allowed to bake.
After the bread is finished, the last residual heat is used to bake puddings, pies and pastries.
Today, blind-baked pie-sh.e.l.ls filled with dried fruit and custard are slowly setting in the last heat, while big, rich, heavily-fruited cakes containing b.u.t.ter, cream, eggs, sugar, currants, ginger and cinnamon that were baked earlier within the tinplated hoops are cooling on the kneading table.
The Kitchen The absolute center of activity is the big, broad-arched fireplace, six feet wide and three feet deep, which is built into the wall in the main kitchen area. Chimneys have only been common in ordinary townhouses for about a hundred years, but Master B's house is new and a fine brick chimney leads the smoke away from the cooking fires.
In the center of the fire cavern is a big log fire supported by a pair of firedogs (iron log holders) heating a big bra.s.s pot that contains four boiling soup hens. Tied to each of the two pot handles is a cloth that contains a big English suet pudding that is stuffed with raisins and other dried fruits.
In front of the log fire, a whole suckling pig, stuffed with dried apples, bread and sage, is roasting on a spit and dripping fat and juice into a tray. The spit is turned by a newly installed air turbine, powered by the draft up the chimney. From time to time the house maid tending the fireplace ladles drippings from the tray over the meat.
On each side of the fire, iron baskets filled with glowing coals are providing the heat for the tinned-copper saucepans in which the sauces are being made. In houses where entertaining fine visitors is a common occurrence, a knee-high stove (masonry bench with iron-sheeted fire baskets in the top and air flues below) is often built beside the fireplace. Once the baskets are filled with glowing charcoal, it becomes much easier to work on a stove than on the free-standing baskets beside the fire. But as it is in Master B's kitchen, both the cook and the maid must keep bending and rising as they move from fire to fire.
On the big working table in the center of the kitchen, the remains of the servants breakfast of bread, small (weak) ale and sc.r.a.ps of meat is pushed to the side. Normally, there'd be hot gruel or leftover soup or stew as well, but today every fire has been fully occupied with the meats for the feast. Two racks of lamb stand cleaned and ready to go on the spit once the pig is tender, and they must be finished before the geese now being plucked can get their turn.
A bowl with boiled, spiced meatb.a.l.l.s for the saffron soup waits beside the carefully measured spices from the spice cupboard. Only Mistress B has the key for those expensive ingredients, so every time the cook needs more of this or that she must first go find the Mistress, who'll then come to the kitchen to taste and decide if the cook is right and the dish needs more seasoning. This does not make the cook less harried!
The Pantry In the pantry, the dishes are being garnished whenever the cook can find the time. The second of Master B's house maids was supposed to have helped with the decorations, but Mistress B is keeping her in the dining room to arrange the finished dishes.
The pantry is a long, narrow room with tables along each side and shelves below and above. The shelves are filled with tureens, platters, jugs, and all the other service needs for the table.
At the moment, a dish of boiled beetroots is waiting to be garnished with the chopped whites from hard-boiled eggs. Sugar-glazed roots in many colors are arranged in flower-like patterns and wait for the green mint to form the leaves. Radishes carved as flowers wait for the racks of lamb to be roasted and bent to form crowns. A roast sirloin of beef has been surrounded with honey-glazed onions and decorated with swirls of candied lemon peel, and the big platter is due to be moved to the dining room and make room at the table for the next dishes.
The Dining Room The room the family usually uses for dining is far from big enough for the guests invited, but Master B's house is so new that it has a room especially intended for dining and entertaining. It's on the second story and rather far from the kitchen, but the elegant timber-paneling and the moldings on the plaster ceiling look most impressive. Carved cupboards and side tables line the walls and trestle tables have been set up and covered with white linen damask down the center of the room. The benches and stools alongside it are supplied with fine, red pillows. To soak up any spilled wine and food, as well as to hide any unpleasant smells, the floor is covered with rushes mixed with lavender and southernwood.
The table is set with plates of delftware (biscuit-colored pottery with a white glaze and blue decoration), gla.s.s tumblers and polished pewter mugs, while silver and silver-gilt salts, casters and saucers are scattered along the length of the table. Also at each setting is a pointed knife for spearing the food from the serving platters and cutting off the bites. Forks, on the other hand, Master B considers an Italian fancy not fit for a plain man. Fingers are good enough, and there are plenty of napkins.
In the center of the table is Mistress B's pride and joy: a silver epergne (tall table decoration) with flowers and candles reflected in a mirror tray. At the moment, she and the house maid are arranging the bread baskets that will be handed around during the meal, along with saucers of pickles and biscuits. All the while, they are planning the arrangement of the dishes for the three courses. The meal is to consist of three courses of many different dishes from which the guests can choose what they want to eat (like a buffet).
The first course consists of two different soups placed at each end of the table. These are served first.
Once the soup is eaten, the tureens will be removed and two fish dishes will take their places. Also on the table for the first course is a symmetrical arrangement of most of the major meat dishes. These are carved and sent around the table by the hostess once the soups and fish are eaten.
After the guests want no more of the first course, the servants clear away the leftovers and carry in the second course of lighter meats, pies and vegetables. These dishes must also be arranged symmetrically, as must the third course of cheese, fruits and sweet dishes, which are displayed on the side tables in the dining room.
Here's the menu for Master B's Feast:
First Course: Soup a la Reine (chicken soup with minced chicken meat, peas and cream), Saffron soup (parsnip soup with herbs and meat b.a.l.l.s spiced with saffron), Baked carp on bacon with b.u.t.ter and white wine sauce, Eels stewed in red wine and herbs, Roast suckling pig garnished with roasted red apples, Roast sirloin of beef with honey-glazed onions and candied lemon peel, Roast racks of lamb bent to a crown with radishes and turnips carved as flowers on each bone, Boiled cured beef in white horseradish sauce, Boiled leg of lamb in mustard sauce, Dutch pudding (stuffed cabbage heads), Jugged rabbit.
Second course: Roast geese, Black-glazed smoked ham, Boiled cured pork in green parsley jelly, Venison preserved in b.u.t.ter, Raised pigeon pies, Mutton pies, Sugar-glazed roots in many colors arranged in flower-like patterns with green mint for leaves, Boiled cauliflower covered with a lemon sauce, Boiled beetroots garnished with the chopped whites from hard-boiled eggs, Spinach pie with poached eggs.
The Banquet (third course): Cheeses with caraway rolls, Custard pies with fruits, Marrow tarts, English suet pudding, White Pot (Cream and bread pudding), Honey stewed apples, Dried figs stewed in sweet white wine, Jelly with raspberries and sweetened cream, Syllabubs, Spiced fruit cakes, Gingerbread, Medieval biscuits (slices of rich bread dusted with sugar and spices and re-baked), Sack posset (hot eggnog), Sweetmeats.
Bon Appet.i.t PS: Master B's house may be seen at: panying commentary at no extra cost.
They are set up in the Baen Free Library. You can find them as follows: 1) Go to 2) Select ”Free Library” from the blue menu at the top.
3) Once in the Library, select ”The Authors” from the yellow menu on the left.