her waiting. I hope it may go some way towards sweetening him, for his own sake and hers. And yours, too,” said Cadfael, and clapped him lightly on the shoulder.
Aelfric’s gaunt features were convulsed for a moment by what might almost have been a smile, but of a bitter, resigned sort. “Villeins are there to be scapegoats,” he said with soft, sudden violence, and left the hut hurriedly, with only a hasty, belated murmur of thanks.
With the approach of Christmas it was quite usual for many of the merchants of Shrewsbury, and the lords of many small manors close by, to give a guilty thought to the welfare of their souls, and their standing as devout and ostentatious Christians, and to see small ways of acquiring merit, preferably as economically as possible. The conventual fare of pulse, beans, fish, and occasional and meagre meat benefited by sudden gifts of flesh and fowl to provide treats for the monks of St. Peter’s. Honey-baked cakes appeared, and dried fruits, and chickens, and even, sometimes, a haunch of venison, all devoted to the pittances that turned a devotional sacrament into a rare indulgence, a holy day into a holiday.
Some, of course, were selective in their giving, and made sure that their alms reached abbot or prior, on the assumption that his prayers might avail them more than those of the humbler brothers. There was a knight of south Shropshire who was quite unaware that Abbot Heribert had been summoned to London to be disciplined, and sent for his delectation a plump partridge, in splendid condition after a fat season. Naturally it arrived at the abbot’s lodging to be greeted with pleasure by Prior Robert, who sent it down to the kitchen, to Brother Petrus, to be prepared for the midday meal in fitting style.
Brother Petrus, who seethed with resentment against him for Abbot Heribert’s sake, glowered at the beautiful bird, and seriously considered spoiling it in some way, by burning it, or drying it with over-roasting, or serving it with a sauce that would ruin its perfection. But he was a cook of pride and honour, and he could not do it. The worst he could do was prepare it in an elaborate way which he himself greatly loved, with red wine and a highly spiced, aromatic sauce, cooked long and slow, and hope that Prior Robert would not be able to stomach it.
The prior was in high content with himself, with his present eminence, with the assured prospect of elevation to the abbacy in the near future, and with the manor of Mallilie, which he had been studying from the steward’s reports, and found a surprisingly lavish gift. Gervase Bonel had surely let his spite run away with his reason, to barter such a property for the simple necessities of life, when he was already turned sixty years, and could hardly expect to enjoy his retirement very long. A few extra attentions could be accorded him at little cost. Brother Jerome, always primed with the news within and without the pale, had reported that Master Bonel was slightly under the weather, with a jaded appetite. He might appreciate the small personal compliment of a dish from the abbot’s table. And there was enough, a partridge being a bird of ample flesh.
Brother Petrus was basting the plump little carcase lovingly with his rich wine sauce, tasting delicately, adding a pinch of rosemary and a mere hint of rue, when Prior Robert swept into the kitchen, imperially tall and papally austere, and stood over the pot, his alabaster nostrils twitching to the tantalising scent, and his cool eyes studying the appearance of the dish, which was as alluring as its savour. Brother Petrus stooped to hide his face, which was sour as gal, and basted industriously, hoping his best efforts might meet with an uninformed palate, and disgust where they should delight. Small hope, Robert had such pleasure in the aroma that he almost considered abandoning his generous plan to share the satisfaction. Almost, but not quite. Mallilie was indeed a desirable property.
“I have heard,” said the prior, “that our guest at the house by the millpond is in poor health, and lacks appetite. Set aside a single portion of this dish, Brother Petrus, and send it to the invalid with my compliments, as an intermissum after the main dish for the day. Bone it, and serve it in one of my own bowls. It should tempt him, if he is out of taste with other foods, and he will appreciate the attention.” He condescended, all too genuinely, to add: “It smells excellent.”
“I do my best,” grated Brother Petrus, almost wishing his best undone.
“So do we all,” acknowledged Robert austerely, “and so we ought.” And he swept out as he had swept in, highly content with himself, his circumstances, and the state of his soul. And Brother Petrus gazed after him from under lowering brows, and snarled at his two lay scullions, who knew better than to meddle too close while he was cooking, but kept the corners of the kitchen, and jumped to obey orders.
Even for Brother Petrus orders were orders. He did as he had been instructed, but after his own fashion, seeing to it that the portion he set aside for the unoffending guest was the choicest part of the flesh, and laced with the richest helping of the sauce.
“Lost his appetite, has he?” he said, after a final tasting, and unable to suppress his satisfaction in his own skills. “That should tempt a man on his death-bed to finish it to the last drop.”
Brother Cadfael on his way to the refectory saw Aelfric crossing the great court from the abbot’s kitchen, heading quickly for the gatehouse, bearing before him a high-rimmed wooden tray laden with covered dishes. Guests enjoyed a more relaxed diet than the brothers, though it did not differ greatly except in the amount of meat, and at this time of year that would already be salt beef. To judge by the aroma that wafted from the tray as it passed, beef boiled with onions, and served with a dish of beans. The small covered bowl balanced on top had a much more appetising smell. Evidently the newcomer was to enjoy an intermissum today, before coming to the apples from the orchard. Aelfric carried his burden, which must be quite heavy, with a careful concentration, bent on getting it safely and quickly to the house by the pond. It was not a long journey, out at the gatehouse, a short step to the left, to the limits of the monastery wall, then past the millpond on the left, and the first house beyond was Aelfric’s destination. Beyond, again, came the bridge over the Severn, and the wall and gate of Shrewsbury. Not far, but far enough in December for food to get cold. No doubt the household, though relieved of the need to do much cooking, had its own fire and hob, and pans and dishes enough, and the fuel was a part of the price of Bonel’s manor.
Cadfael went on to the refectory, and his own dinner, which turned out to be boiled beef and beans, as he had foreseen. No savory intermissum here. Brother Richard, the sub-prior, presided; Prior Robert ate privately in the lodging he already thought of as his own. The partridge was excellent.
They had reached the grace after meat, and were rising from table, when the door flew open almost in Brother Richard’s face, and a lay brother from the porter’s lodge burst in, babbling incoherently for Brother Edmund, but too short of breath from running to explain the need.
“Master Bonel—his serving-maid has come running for help …” He gulped breath deep, and suppressed his panting long enough to get out clearly: “He’s taken terribly ill, she said he looks at death’s door … the mistress begs someone to come to him quickly!”
Brother Edmund gripped him by the arm. “What ails him? Is it a stroke? A convulsion?”
“No, from what the girl said, not that. He ate his dinner, and seemed well and well content, and not a quarter of an hour after he was taken with tingling of the mouth and throat, and then willed to vomit, but could not, and lips and neck are grown stiff and hard… . So she said!”
By the sound of it, she was a good witness, too, thought Cadfael, already making for the door and his workshop
