Potato cake and stampy were served as luxuries at Xmas, eggs were eaten at Easter, and a goose was cooked at Michaelmas and also on St. Martin's night. Veal was eaten for the Easter dinner. All vessels were wooden, wooden mugs and piggins were used for holding milk. Knives and forks were never used at meals.
(continues on next page)
Transcribed by a member of our volunteer transcription project. History |
Edit »
