For the baron's feast the great fireplace in the bailey cookhouse is insufficient. They build fires in the open out in the tilt yard or garden and all day perspiring varlets stand feeding on great logs over which roast long spits of chickens and geese, or boil caldrons of meat. In the cookhouse, where the finer dishes must be prepared, the master cook has a true arsenal of utensils--pots, trivets, mortar and pestle, a table for mincing herbs, pothooks, caldrons, frying pans and gridirons, saucepans, platters, a pepper mill, dressing board, scummer, ladle, and many things else. There is no lack of help in the kitchen. Half a dozen loutish boys gladly work there all day long (receiving, incidentally, many of the cook's hard knocks) in return for being allowed to lick the pans and gnaw the scraps, so cheap is human labor. [Illustration: COOKS From a manuscript in the Bodleian Library at Oxford (Wright).] [Sidenote: Cookery and Mealtimes] On ordinary days we would marvel at the quantity of boiled meat served at St. Aliquis. About the only way to preserve meat is to salt it (the vats of the castle are full of salted meat kept against winter or a siege), and this flesh must ordinarily be boiled. The result is that a great copper meat pot seems always in action, with a boy pumping the bellows to make the caldron bubble. But fowls and fresh meat are often boiled as well. Butcher's meat, however, is less welcome at feasts than is game. An ideal dish is a stag, roasted whole in the great fireplace, crisped and larded, then cut up into quarters and served on very large plates. Upon such dishes is poured a hot, steaming pepper sauce. Therefore a stag will be served at the wedding banquet besides many other kinds of choice game. [Illustration: PORK BUTCHERS (BOURGES)]