"Roasts.--Quarter of roe-deer, goslings, young chickens, and sauces of orange, cameline, and verjuice. "Side-Dishes.--Jellies of crayfish and loach; young rabbits and pork. "Dessert.--_Froumentée_ and venison. "Issue.--Hypocras. "Boute-Hors.--Wine and spices." The clever editor of the "Ménagier de Paris," M. le Baron Jerôme Pichon, after giving us this curious account of the mode of living of the citizens of that day, thus sums up the whole arrangements for the table in the fourteenth century: "The different provisions necessary for food are usually entrusted to the squires of the kitchen, and were chosen, purchased, and paid for by one or more of these officials, assisted by the cooks. The dishes prepared by the cooks were placed, by the help of the esquires, on dressers in the kitchen until the moment of serving. Thence they were carried to the tables. Let us imagine a vast hall hung with tapestries and other brilliant stuffs. The tables are covered with fringed table-cloths, and strewn with odoriferous herbs; one of them, called the Great Table, is reserved for the persons of distinction. The guests are taken to their seats by two butlers, who bring them water to wash. The Great Table is laid out by a butler, with silver salt-cellars (Figs. 126 and 127), golden goblets with lids for the high personages, spoons and silver drinking cups. The guests eat at least certain dishes on _tranchoirs_, or large slices of thick bread, afterwards thrown into vases called _couloueres_ (drainers). For the other tables the salt is placed on pieces of bread, scooped out for that purpose by the intendants, who are called _porte-chappes._ In the hall is a dresser covered with plate and various kinds of wine. Two squires standing near this dresser give the guests clean spoons, pour out what wine they ask for, and remove the silver when used; two other squires superintend the conveyance of wine to the dresser; a varlet placed under their orders is occupied with nothing but drawing wine from the casks." At that time wine was not bottled, and they drew directly from the cask the amount necessary for the day's consumption. "The dishes, consisting of three, four, five, and even six courses, called _mets_ or _assiettes_, are brought in by varlets and two of the principal squires, and in certain wedding-feasts the bridegroom walked in front of them. The dishes are placed on the table by an _asséeur_ (placer), assisted by two servants. The latter take away the remains at the conclusion of the course, and hand them over to the squires of the kitchen who have charge of them. After the _mets_ or _assiettes_ the table-cloths are changed, and the _entremets_ are then brought in. This course is the most brilliant of the repast, and at some of the princely banquets the dishes are made to imitate a sort of theatrical representation. It is composed of sweet dishes, of coloured jellies of swans, of peacocks, or of pheasants adorned with their