"Though that hir soules goon a-blakeberyed!" - The Pardoner's Prologue.
"At after-dyner daun John sobrely" - The Shipman's Tale.
"At after-dyner gonne they to daunce" - The Franklin's Tale
"At after-mete ye with youre wommen alle" - The Merchant's Tale
"At after-soper gooth this noble kyng" - The Squire's Tale
"At after-soper fille they in tretee" - The Franklin's Tale
"His breed, his ale, was always after oon." - Prologue to The Canterbury Tales
"Wel koude he knowe a draughte of Londoun ale." - Prologue to The Canterbury Tales
"With breed and chese, and good ale in a jubbe." - The Miller's Tale
"For ale and breed, and rosted him a goos." - The Reeve's Tale
"As ever mote I drynken wyn or ale." - The Wife of Bath's Prologue
"And notemuge to putte in ale." - Sir Thopas
"As ever mote I drynke wyn or ale." - Prologue to The Canterbury Tales
"Our Hooste saugh that he was dronke of ale." - Prologue to The Canterbury Tales
References to Ale are found throughout much of Chaucer's writings, too numerous to completely mention here.
"As greet as it were for an alestake" - Prologue to The Canterbury Tales
"But first, quod he, heere at this alestake" - The Physician-Pardoner Link
"Or hoord of apples leyd in hey or heeth" - The Millers's Tale
"And make hym grete feestes atte nale." - The Friar's Tale
B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Back to A Chaucerian Cookery Part 3: Chaucer's Foods
© James L. Matterer
Return to: Table of Contents
Book I. A Chaucerian Cookery Part 1 | Part 2 | Part 3