—The Highacres Collegian
Once Upon A Time . . .
Immediately after the
procession, chorus mem
bers sang a blessing,
"Cantante Domino," be
fore the meal. Chorus
members are shown hold
ing the toast soon to be
served.
HIGHACRES' THIRD ANNUAL
MEDIEVAL FEASTE
The feaste began when
members of the High
acres chorus greeted their
guests with a welcoming
song during the opening
procession.
King Richard welcomed
his guests to the affair
with a welcoming toast
which was accompanied
by "The Wavlof (Wel
come Good Health)
Song."
Continued from poi
Chamberlain, who announced
that the feast was about to begin.
The chorus members then moved
to their tables, singing an ap
propriate processional song.
Once they were seated the king
welcomed his guests to the affair
with a welcoming toast that was
accompanied by a welcoming
song. The toast was traditionally
a warm drink made with a base
of apple juice and spices. It was
served in what was called the
"wassail" or "welcome" bowl.
After the toast the first course
was served which consisted of
soup and salad. In true medieval
tradition the salad came at the
end of the main course, but
Present-day tradition dictates
that the salad be served at the
beginning of the meal.
All the courses of the meal were
introduced with an appropriate
song. When the main course was
to be brought out, there was
much pomp and circumstance in
volved. The whole animal was
carried out on a large tray and
paraded before all the guests and
the king. The king would then
taste a portion of the animal, and
only after he had given his ap
proval would it be served to the
guests. Highacres' feast included
a procession of the boar's head,
which represented the meat por
tion - of the main course, and a
peacock, which represented the
fowl portion.
Along with the main course
also went vegetables which Dr.
Jumpeter says were popular in
those days and Yorkshire pud
ding, which is similar to a dumpl
ing, cooked in the fat of the meat.
Also served was a certain type of
bread which was popular in those
days.
"The dessert usually was very
fancy," Dr. Jumpeter said,
"because the chefs at that time
were very imaginative." They
liked to make sculptured
desserts, and marzipan, made
from a paste of ground almonds,
was very popular. Marzipan is
very sweet, and today it is often
shaped into small fruits. People
in medieval times also liked very
colorful foods, and the chefs used
herbs and flowers to get the color
they desired. The favorite color
was yellow, which represented
gold, anktherefore nobility. The
dessert at Highacres' feast is
usually a flaming dessert, such
as a flaming plum pudding,
which was popular in medieval
times, or a flaming cherry
trad
Jum
did
nigh
Th
cordi
with
whicl
vote