The custom of introducing salads after roasts was already established in the fifteenth century. However, a salad, of whatever sort, was never brought to table in its natural state; for, besides the raw herbs, dressed in the same manner as in our days, it contained several mixtures, such as cooked vegetables, and the crests, livers, or brains of poultry. After the salads fish was served; sometimes fried, sometimes sliced with eggs or reduced to a sort of pulp, which was called _carpée_ or _charpie_, and sometimes it was boiled in water or wine, with strong seasoning. Near the salads, in the course of the dinner, dishes of eggs prepared in various ways were generally served. Many of these are now in use, such as the poached egg, the hard-boiled egg, egg sauce, &c. [Illustration: Fig. 121.--Shop of a Grocer and Druggist, from a Stamp of Vriese (Seventeenth Century).] Seasonings.--We have already stated that the taste for spices much increased in Europe after the Crusades; and in this rapid historical sketch of the food of the French people in the Middle Ages it must have been observed to what an extent this taste had become developed in France (Fig. 121). This was the origin of sauces, all, or almost all, of which were highly spiced, and were generally used with boiled, roast, or grilled meats. A few of these sauces, such as the yellow, the green, and the _caméline_, became so necessary in cooking that numerous persons took to manufacturing them by wholesale, and they were hawked in the streets of Paris. These sauce-criers were first called _saulciers_, then _vinaigriers-moustardiers_, and when Louis XII. united them in a body, as their business had considerably increased, they were termed _sauciers-moutardiers-vinaigriers_, distillers of brandy and spirits of wine, and _buffetiers_ (from _buffet_, a sideboard). [Illustration: Fig. 122.--The Cook, drawn and engraved, in the Sixteenth Century, by J. Amman.] But very soon the corporation became divided, no doubt from the force of circumstances; and on one side we find the distillers, and on the other the master-cooks and cooks, or _porte-chapes_, as they were called, because, when they carried on their business of cooking, they covered their dishes with a _chape_, that is, a cope or tin cover (Fig. 122), so as to keep them warm. The list of sauces of the fourteenth century, given by the "Ménagier de Paris," is most complicated; but, on examining the receipts, it becomes clear that the variety of those preparations, intended to sharpen the appetite, resulted principally from the spicy ingredients with which they were flavoured; and it is here worthy of remark that pepper, in these days exclusively obtained from America, was known and generally used long before the time of Columbus. It is mentioned in a document, of the time of Clotaire III. (660); and it is clear, therefore, that before the discovery of the New World pepper and spices were imported into Europe from the East.