For
the wealthy landowners
In
medieval times
Food
was plentiful
At
Christmas time
And
A few days before the holy day
The
kitchen at the manor
Would
begin their preparations
First
a huge pasty case was made
For
a special festive pie
Into
the bottom of the huge pastry case
Went
enormous amounts of forcemeat,
This
was ground beef and lamb
Heavily
seasoned with salt and pepper,
On
this were placed boned and boiled hens,
Rabbits,
Ducks and assorted game birds
Another
layer of forcemeat was added
Then
marrow, hardboiled egg yokes
Currants,
prunes and dates
Spices
such as cloves and saffron,
Mace
and cinnamon
Finished
off the ample filling
It
was then covered
With
the huge pastry lid and baked
And
such a feast was had
The
poor were less fortunate
Unless
they had a goodly lord at the manor
But
Bad masters were
As
plentiful as the feast
And
so, Christmas for the poor
Was
often less than merry