"Every year at Michaelmas when you know the measure of all your corn, then arrange your sojourn for the whole of that year and for how many weeks in each place according to the seasons of the year and the advantages of the country in flesh and in fish, and do not in any wise burden by debt or long residence the places where you sojourn. "I advise that at two seasons of the year you make your principal purchases, that is to say, your wines, your wax, and your wardrobe."[35] And there follows a list of the fairs recommended by the pious bishop. The materials of mediæval food, then, would be similar to the diet of the serfs already described, but would be used in greater plenty and would be supplemented by luxuries imported from the East and bought at the fairs. If we keep in mind these conditions, as well as the leisure and the large supply of labour available, we shall understand why mediæval cooking was so elaborate; for, contrary to ordinary opinion, it was distinguished by a large number of complicated made dishes. Small birds were commonly roasted, but other forms of meat were stewed or minced. They would in this way both be more easily dealt with at the open fire of the mediæval kitchen, and more easily served in the mediæval dining-room, where knives and spoons were the only implements in common use. Moreover, there was what seems to us an extraordinary liking for violent and mixed flavourings and brilliant colouring. Bucknade, for instance, was made of meat hewn in gobbets, pounded almonds, raisins, sugar, cinnamon, cloves, ginger, onions, salt and fried herbs, thickened with rice-flour and coloured yellow with saffron. Here, again, is the recipe for mortrews, a dish mentioned in Chaucer's "Canterbury Tales." "Take hennes and pork and seethe them together. Take the flesh of the hennes and of the pork and hack it small and grind it all to dust. Take bread y-grated, and add thereto and temper it with the self-broth[36] and mix it with yolks of eggs, and cast thereon powder fort,[37] and boil it and do thereto powder of ginger, saffron, and salt, and look that it is standing,[38] and flour it all with powder of ginger." The lavish use of eggs, pork, and chickens in this recipe could be paralleled in many others, and is evidently to be connected with the custom of receiving manorial dues in kind at stated intervals. Hundreds of eggs would be sent in by the tenants at Easter, and the problem of the housekeeper would not be how to lessen the consumption of eggs in order to keep down the bills, but how to get through those in store before they were hopelessly spoiled. For the earlier period menus are not available, but a curious rhymed treatise on servants' duties dating from the middle of the fifteenth century, entitled "John Russell's Boke of Nurture," has been reprinted by the Early English Lent Society[39] in the volume entitled "Meals and Manners of the Olden Time," and from it I extract the following:--