OPEN HOUSE AND FEASTING
Christmas was a time of open house and great feasting, when traditional tales'were recounted around the blazing fire, and when nobleman and servant met. on a merry and joyous equality. The first dish borne to the table on Christmas Day was the traditional boar’s head, garlanded and stuck with branches of rosemary, and served on a silver platter with much noise of minstrels.
A whole lemon was set between the jaws, and no one under the head cook was trusted to bring in the famed dish, which immediately followed the lighting of the Yule-log. The plum pudding —or “plum porridge"—had to be large and rich, tor, according to one interpretation. the substance of both Christmas pudding and mincepie typified the costly gifts from the East offered at the manger by the wise men.
The English mincepie is referred to by one early writer, who says: — “Every family against Christmas makes a famous pye; which they call christmasspye.”
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Bibliographic details
Northern Advocate, 10 December 1936, Page 2
Word Count
161OPEN HOUSE AND FEASTING Northern Advocate, 10 December 1936, Page 2
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