Though the hour was late, the Seneschal had gathered cooks from the neighbourhood with all possible speed; there were five of them working under his direction. As head cook he had girt him with a white apron, donned a nightcap, and tucked up his sleeves to the elbows. In one hand he held a fly-flapper, and with it he drove away insects of all sorts, which were settling greedily on the dainties; with the other hand he put on his well-wiped spectacles, took a book from his bosom, unwrapped it, and opened it.
This book was entitled The Perfect Cook.187 Herein were described in detail all the dishes peculiar to the Polish table: with its aid the Count of Tenczyn was wont to give those banquets in the Italian land at which the Holy Father Urban VIII. marvelled;188 by its aid, later on, Karol My-dear-friend Radziwill,189 when he entertained King Stanislaw at Nieswiez, arranged that memorable feast the fame of which still lives throughout Lithuania in popular tales.
What the Seneschal read, understood, and proclaimed, that straightway did the skilful cooks carry out. The work seethed: fifty knives clattered on the tables; scullions black as demons rushed about, some carrying wood, others pails of milk and wine; they poured them into kettles, spiders, and stew-pans, and the steam burst forth. Two scullions sat by the stove and puffed at the bellows; the Seneschal, the more easily to kindle the fire, had given orders to have melted butter poured on the wood—this bit of extravagance is permitted in a well-to-do household. The scullions stuffed bundles of dry brushwood into the fire; others of them placed upon spits immense roasts of beef and venison, and haunches of wild boars and of stags; still others were plucking whole heaps of birds of all sorts—
