William Carew Hazlitt

Summary

William Carew Hazlitt Old Cookery Books and Ancient Cuisine… (1902)

The dish so deftly constructed by King Arthur, according to one of his numerous biographers, exhibited that wedlock of fruit with animal matter—fat and plums—which we post-Arthurians eye with a certain fastidious repugnance, but which, notwithstanding, lingered on to the Elizabethan or Jacobaean era—nay, did not make the gorge of our grandsires turn rebellious. It survives among ourselves only in the modified shape of such accessories as currant jelly and apple sauce.
Source: Wikisource

William Carew Hazlitt Old Cookery Books and Ancient Cuisine… (1902)

DIET OF THE YEOMAN AND THE POOR.
The staple food among the lower orders in Anglo-Saxon and the immediately succeeding times was doubtless bread, butter, and cheese, the aliment which goes so far even yet to support our rural population, with vegetables and fruit, and occasional allowances of salted bacon and pancakes, beef, or fish. The meat was usually boiled in a kettle suspended on a tripod [Footnote: The tripod is still employed in many parts of the country for a similar purpose] over a wood-fire, such as is used only now, in an improved shape, for fish and soup.
Source: Wikisource

William Carew Hazlitt Old Cookery Books and Ancient Cuisine… (1902)

But the nursery rhyme about Arthur and the bag-pudding of barley meal with raisins and meat has a documentary worth for us beyond the shadowy recital of the banquet at Caerleon, for, mutato nomine, it is the description of a favourite article of popular diet in the fifteenth and sixteenth centuries. The narrative of Mrs. Thumb and her pudding is more circumstantial than that of King Alfred and the housewife; and if the tradition is worthless, it serves us so far, that it faithfully portrays a favourite item of rustic consumption in old times.
Source: Wikisource

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