Monks & Food

Blessed ones,

The other Monk has been busy over at Monk's Modern Medieval Cuisine. He has produced two new things related to the Benedictine monks of St Andrew's Priory, Rochester.

First, a video about a flan. Yes, every Easter the beloved brethren of Rochester gave a delicious dairy flan to one of their chief servants, the master miller (who doubled up as the master baker). So follow the video below to find out how you can make it yourself. Needless to say, I have already had a piece. There have to be some perks to this job.

And, secondly, he has just written a post about the monastic consumption of quadrupeds! Oh, blessed ones, I must right now, if you would permit me, indulge in a shiver of embarrassment, nay shame, for my Rochester brothers have succumbed to eating meat on a regular basis. (Back of hand to head moment.)

Here, in the eleventh century, we monks are faithfully adhering to St Benedict's Rule, forbidding the eating of such meat except when we are gravely ill. But as Dr Monk explains, there has been quite a shift in attitudes in Rochester by the early thirteenth century.

Admittedly, quite a few of my contemporaries here do appear to fall dangerously ill with alarming consistency only to return from the infirmary a week later rejuvenated by flesh. But I must not judge. It is beneath me.

So, blessed ones, if you care to read the gory details about the St Andrew's monks and their carnivorous habits, just follow the link below.

May you all be blessed.

Monks & Meat