Generally there were, except for the young who could not fast till
dinnertime, only two meals daily, dinner and supper. Yet the Normans had
brought in the habit of sitting long at the table--a custom not yet
altogether abated, since the great people, especially at banquets, sit
till two or three o'clock in the afternoon; so that it is a hard matter
to rise and go to evening prayers and return in time for supper.
Harrison does not make much account of the early meal called "breakfast";
but Froude says that in Elizabeth's time the common hour of rising, in
the country, was four o'clock, summer and winter, and that breakfast was
at five, after which the laborers went to work and the gentlemen to
business. The Earl and Countess of Northumberland breakfasted together
and alone at seven. The meal consisted of a quart of ale, a quart of
wine, and a chine of beef; a loaf of bread is not mentioned, but we hope
(says Froude) it may be presumed. The gentry dined at eleven and supped
at five. The merchants took dinner at noon, and, in London, supped at
six. The university scholars out of term ate dinner at ten. The
husbandmen dined at high noon, and took supper at seven or eight. As for
the poorer sort, it is needless to talk of their order of repast, for
they dined and supped when they could. The English usually began meals
with the grossest food and ended with the most delicate, taking first the
mild wines and ending with the hottest; but the prudent Scot did
otherwise, making his entrance with the best, so that he might leave the
worse to the menials.
Pages:
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43