near the shimmering heat of the brazier in the central hearth. Will Makepeace and several hired musicians plucked harps and lutes, strummed gitterns, rang bells and piped recorders and gemshorns. Guests tapped their feet in time and two children jigged up and down.
The great hall was awash with color. Damasks, satins and velvets of red, green, blue and yellow clothed men and women alike—the men, like peacocks, outdoing their ladies either in sweeping long gowns or in short, belted doublets padded and pleated both front and back to give the appearance of extra girth and wider shoulders. Even the gentlemen’s hose were brightly colored—some having different-colored legs—and they ended in long pointed shoes. Many of the dresses and gowns weretrimmed with beaver or fox fur, and the ladies’ headdresses varied among jeweled bands with flowing veils, soft velvet hats and elaborate butterfly hennins.
Kate and Anne wore miniature versions of the butterfly, and their dresses were just as rich in fabric and color as those of the older ladies around them. Elinor was resplendent in black velvet, the cuffs, hem and low V-neck collar trimmed with white rabbit fur. Richard wore a long murrey gown trimmed with gold ribbon, his enormous puffed and slashed sleeves trailing almost to the ground. A large gemstone adorned his hat, and rings graced every finger and both thumbs. Kate had to acknowledge her guardians were an imposing couple indeed. She herself had chosen an emerald-green satin for her gown. Its square-cut neck, long, tight sleeves, low-waist and small train were simple but elegant, and she knew she was attracting some attention despite her youth.
Once all the guests had arrived, the steward marshaled his troops to prepare the room for the feast. Servants set up tables, covering them with spotless linen cloths and providing each table with trenchers and serving bowls. Most of the guests had brought their own cups, knives and spoons; even a wealthy family like the Hautes did not have such a large store of table implements. Servants ran in with pewter bowls of scented water for washing hands. Each member of the company in turn ceremoniously dipped his fingers in the bowl and wiped them on special white napkins.
Kate and Anne were to share their mess with a large man and his buxom wife. Kate was not looking forward to it. She thought she and Anne would probably end up with very little to eat, judging by their neighbors’ girth.
Brother Francis was droning an interminable blessing when Richard impatiently waved at him to cut it short. The chaplain sat down again at the second table a little disgruntled but just as anxious as the company to sample Alfred’s creations and the Hautes’ hospitality. Elinor’s aspirations to emulate the nobility served her well when it came to entertaining, and Richard’s generosity was well known in that part of Kent.
The guests turned their attention to the food, and murmurs of approval met the different dishes that appeared as if by magic from the kitchens. The first course consisted of an aromatic frumenty, a thicksoup made of boiled almond milk and wheat flavored with pieces of rabbit meat. Next pike, trout, bream and sturgeon, some fresh from the stewpond and each glazed a different color, were brought in on platters decorated with leaves and herbs.
Roasted pheasants cleverly adorned with their own glorious plumage, a whole roast pig, a lamb and a haunch of venison were all brought forward to applause, the portions served into every mess and smothered in rich sauces. The meat had been cured with many herbs and spices and so much verjuice that it fell off the bones.
After what seemed to be an endless procession of pies and pasties filled with larks, thrushes and other small birds, savory custards and blancmanges, Kate caught a glimpse of the final course. Despite eating more than she had in her life, her mouth watered when she saw it. Edgar solemnly preceded the subtlety of marzipan and spun
The great hall was awash with color. Damasks, satins and velvets of red, green, blue and yellow clothed men and women alike—the men, like peacocks, outdoing their ladies either in sweeping long gowns or in short, belted doublets padded and pleated both front and back to give the appearance of extra girth and wider shoulders. Even the gentlemen’s hose were brightly colored—some having different-colored legs—and they ended in long pointed shoes. Many of the dresses and gowns weretrimmed with beaver or fox fur, and the ladies’ headdresses varied among jeweled bands with flowing veils, soft velvet hats and elaborate butterfly hennins.
Kate and Anne wore miniature versions of the butterfly, and their dresses were just as rich in fabric and color as those of the older ladies around them. Elinor was resplendent in black velvet, the cuffs, hem and low V-neck collar trimmed with white rabbit fur. Richard wore a long murrey gown trimmed with gold ribbon, his enormous puffed and slashed sleeves trailing almost to the ground. A large gemstone adorned his hat, and rings graced every finger and both thumbs. Kate had to acknowledge her guardians were an imposing couple indeed. She herself had chosen an emerald-green satin for her gown. Its square-cut neck, long, tight sleeves, low-waist and small train were simple but elegant, and she knew she was attracting some attention despite her youth.
Once all the guests had arrived, the steward marshaled his troops to prepare the room for the feast. Servants set up tables, covering them with spotless linen cloths and providing each table with trenchers and serving bowls. Most of the guests had brought their own cups, knives and spoons; even a wealthy family like the Hautes did not have such a large store of table implements. Servants ran in with pewter bowls of scented water for washing hands. Each member of the company in turn ceremoniously dipped his fingers in the bowl and wiped them on special white napkins.
Kate and Anne were to share their mess with a large man and his buxom wife. Kate was not looking forward to it. She thought she and Anne would probably end up with very little to eat, judging by their neighbors’ girth.
Brother Francis was droning an interminable blessing when Richard impatiently waved at him to cut it short. The chaplain sat down again at the second table a little disgruntled but just as anxious as the company to sample Alfred’s creations and the Hautes’ hospitality. Elinor’s aspirations to emulate the nobility served her well when it came to entertaining, and Richard’s generosity was well known in that part of Kent.
The guests turned their attention to the food, and murmurs of approval met the different dishes that appeared as if by magic from the kitchens. The first course consisted of an aromatic frumenty, a thicksoup made of boiled almond milk and wheat flavored with pieces of rabbit meat. Next pike, trout, bream and sturgeon, some fresh from the stewpond and each glazed a different color, were brought in on platters decorated with leaves and herbs.
Roasted pheasants cleverly adorned with their own glorious plumage, a whole roast pig, a lamb and a haunch of venison were all brought forward to applause, the portions served into every mess and smothered in rich sauces. The meat had been cured with many herbs and spices and so much verjuice that it fell off the bones.
After what seemed to be an endless procession of pies and pasties filled with larks, thrushes and other small birds, savory custards and blancmanges, Kate caught a glimpse of the final course. Despite eating more than she had in her life, her mouth watered when she saw it. Edgar solemnly preceded the subtlety of marzipan and spun
Similar Books
