for wine, "move thy forefinger up and down upon the end of thy thumb before thine eye." A dinner to the accompaniment of these cheerful communications, while one read aloud from a good book, may well have been a pleasant meal.
At Ely, during the week beginning August 5, 1336, the brethren of the monastery had on Sunday eggs, chickens, pigeons and dripping; on Monday, pottage and cod; on Tuesday, fresh meat and mutton; on Wednesday, fresh fish, white herring and cod; on Thursday, fresh meat, white herring and cod; on Friday, white herring and cod; and on Saturday, dripping, milk, white herring and cod.
When Abbot Grenewell went to attend the assizes at York, as he did in 1455, at the March session of the court, he dined the first day on fish alone; on the second day, having guests at his table, he added salt and mustard to the fish; on the third day, fish was served with figs, raisins and
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