Our early ancestors were remarkable for their frugality, and it is supposed that luxurious, or, at least, full living was introduced by the Danes: it has been even asserted that the verb _gormandize_ was derived from _Gormond_, a Danish king, who was persuaded by Alfred to be baptized. Erasmus observed that the English were particularly fond of good fare. William the Conqueror, and Rufus, were in the habit of giving most splendid entertainments; and the former monarch was such an irascible epicure, that, upon one occasion, an underdone crane having been served up by the _master of the cury_, he would have knocked him down but for the timely interference of his _dapifer_, or purveyor of the mouth. This office of _dapifer_, with that of _lardrenius_, _magnus coquus_, _coquorum prepositus_, and _coquus regius_, were high dignitaries in those days. Cardinal Otto, the pope's legate, being at Oxford in 1238, his brother was his _magister coquorum_; and the reasons assigned for his holding that office were his brother's suspicious fears "_ne procuraretur aliquid venenosum, quod valde timebat legatus_." These officers were not unfrequently clergymen, who were elevated to the bench for their valuable services. Whatever barbarity the ancients may have shown in preparing their dainty dishes, none could have surpassed in refinement of cruelty. Their method of roasting and eating a goose alive, is thus directed: "Take a goose or a duck, or some such _lively creature_, (but the goose is best of all for the purpose,) pull off all her feathers, only the head and neck must be spared; then make a fire round about her, not too close to her, that the smoke do not choke her, and that the fire may not burn her too soon, nor too far off, that she may not escape the fire; within the circle of the fire, let there be small cups and pots full of water, wherein salt and honey are mingled, and let there be set also chargers full of sodden apples, cut into small pieces in the dish. The goose must be all larded and basted over with butter, to make her the more fit to be eaten, and may roast the better. Put the fire about her but do not make too much haste, when as you see her begin to roast; for by walking about, and flying here and there, being cooped in by the fire that stops her way out, the unscared goose is kept in; she will fall to drink the water to quench her thirst and cool her heart, and all her body, and the apple sauce will cleanse and empty her, and when she wasteth, and consumes inwardly, always wet her head and heart with a wet sponge, and when you see her giddy with running and begin to stumble, her heart wants moisture, and she is roasted enough. Take her up and set her before your guest, and she will cry as you cut off any part from her, and will be almost eaten up before she is dead. _It is mighty pleasant_ to behold."