Note 32 — Chapter VII · : Cookery and Mealtimes.

What actually was involved in the way of mere victuals for a public feast in the Middle Ages is shown by the following record of the hospitality dispensed by an archbishop of York, England, in 1466. There is no reason for believing such lavish "feeding of the multitude" was not fairly common also in France a little earlier.

This festival required, by formal record, "300 quarters of wheat, 300 tuns of ale, 100 tuns of wine, 104 oxen, 100 sheep, 304 calves, 304 swine, 400 swans, 2,000 geese, 1,000 capons, 2,000 pigs, 100 dozen quails, 4,000 mallards and teal, 204 cranes, 204 kids, 2,000 ordinary chickens, 4,000 pigeons, and over 500 stags, bucks, and roes." In addition there were made up "4,000 cold venison pasties, 3,000 dishes of jelly, 4,000 baked tarts, 1,500 hot venison pasties, 2,000 hot custards" and proportionate quantities of spices, sweetened delicacies, and wafer cakes.

Evidently the archbishop was deliberately planning to feast the entire population of a considerable area of England. Conon's hospitality herein depicted was, of course, nothing like this.