From a manuscript in the Bodleian Library at Oxford (Wright).]
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.
Since there are no iceboxes, unsalted meat must be eaten soon after being killed, although your feudal epicure is not squeamish. Beef and mutton are often killed, cut up, and cooked almost on the spot. There is a story of a butcher who, coming late to a town, got a lodging at the priest's house, and to pay for his quarters killed the sheep which they ate for supper. But pork is probably the commonest meat. Conon has great droves of hogs fattening out in his oak forests, which supply abundant crops of acorns. Pigs seem to penetrate almost everywhere save into messire's and madame's chamber. They are the general scavengers and apparently replace plumbing and sewerage systems. They infest castle courts and the streets of towns. In 1131 the Crown Prince of France was killed in Paris by a pig which ran between the legs of his horse as he rode from the Hotel de Ville to the Church of St. Gervais. People will tell you that pork promotes leprosy, but, nevertheless, they devour it. Pork, too, is the main substance of those great sausages and black puddings in which everybody delights, especially on Easter, when you break your Lenten fast with as much heavy food as possible. Veal, too, is desirable, as is the flesh of kids; but lamb is by no means so much in favor.
Almost all kinds of birds are counted edible. Herons, cranes, storks, cormorants, and such fowl as can be taken by hawks are in preference, but crows are considered very fair eating. The flock of stately swans by the mouth of the Rapide has just been depleted, for these elegant birds are kept for the kitchen rather than for ornament. As for small fowl--thrushes, starlings, blackbirds, quail, partridges, and cuckoos--the varlets can bring in as many as possible with their crossbows and snares. Young rabbits, likewise, are welcome, but older rabbits are too tough save for the diet of the least-considered villeins. Everybody knows the saying, "An old hare and an old goose are food for the devil!"