The chimney-pieces and windows were often richly
decorated with panelled stonework, tracery and carving. There was
often a bay or oriel window with still expensive glass.
Tapestries, damask, and table-cloths covered the tables. There was
much formality and ceremonial ritual, more elaborate than before,
during dinners at manorial households, including processions
bringing and serving courses, and bowing, kneeling, and
curtseying. There were many courses of a variety of meats, fish,
stews, and soups, with a variety of spices and elaborately cooked.
Barons, knights, and their ladies sat to the right of the lord
above the salt and were served by the lord's sewer and carver and
gentlemen waiters; their social inferiors such as "gentlemen of
worship" sat below the salt and were served by another sewer and
yeomen. The lord's cupbearer looked after the lord alone. A
knights table was waited on by yeomen. The gentlemen officers,
gentlemen servants and yeomen officers were waited on by their own
servants. The amount of food dished out to each person varied
according to his rank. The almoner said grace and distributed the
left-overs to the poor gathered at the gate. The superior people's
hands were washed by their inferiors. Lastly, the trestle tables
were removed while sweet wine and spices were consumed standing.
Then the musicians were called into the hall and dancing began.
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