Read Brother Cadfael 03: Monk's Hood for Free Online Page A

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 gall, 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 mill-pond 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 mill-pond 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 savoury 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