The people of mediæval times loved everything to be sweet, as is shown above in their pouring a sweet sauce over their birds, and honey over their meat; they also sweetened their wine. Each course, which consisted of three or more dishes for an ordinary dinner, was a dinner in itself, containing fish, flesh, fowl, and sweets. For instance, at a certain dinner there were two courses only, but of eight or nine dishes to each course; thus we have in the first course, lamprey, codling, shoulder of mutton, chicken, wild goose, wood dove, worts (vegetable) and “tortous” in paste. In the second we have eels, sea horse, lamb, mallard, quail, goldfinch, and “pynnondde”; but there was an interval between each course. As we shall see immediately, table manners were carefully taught and insisted upon. One curious regulation was that cooks were forbidden to go out of the City in order to meet victuals coming in, so that they might get them more cheaply than in the open market. The Mayor also took account of the deceitful ways of certain pastelers or piebakers, who dared to put giblets and rabbits into their pies, and to sell beef pies for venison pies. And the sale of meat that was putrid was punished by pillory, while the meat itself was burned under the offender’s nose. The great City merchant fed as well as the King, and sometimes entertained the King quite royally. The humbler man, the well-to-do burgher, and even the craftsman, there is every reason to believe, fared well and plentifully: they lived on beef and mutton, meat pies, pork, capons, wild birds, and sea fish. The wild birds were brought up in great quantities from the counties of Essex and Suffolk; there was a plentiful supply of fish; from all the country round along every track that they called a highway, down the rivers—the Thames, the Brent, the Wandle, the Fleet, the Lea, the Ravensbourne, came boats and barges laden with farm produce. The City was well supplied; and there was seldom any dearth. As for the food of the middle classes—the better sort—was not the Company at the Tabard chiefly composed of the middle class? Among them was the Cook. What did he cook for them? “A cook they hadde with them for the nones, To boil the chicken and the marrow bones, And poudre marchant tart, and galingale Well could he know a draught of London ale. He could roast and seethe and broil and fry, Maken mortrewes and well bake a pie. * * * * * For blank manger that made he with the best.” “‘Blank manger’ is a compound of capon minced, with rice, milk, sugar and almonds. ‘Poudre marchant tart’ is a sharp kind of flavouring powder stewed with meat. Galingale is the root of the sweet cyprus, now no longer used. It is said to have an aromatic smell and a hot, biting taste.