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Baron Bardolf or Bardolph was a title in the Peerage of England. The title was created when Sir Hugh Bardolf of Wormegay in Norfolk received a writ of summons to Parliament on 6 February 1299. After his death the barony passed from father to son until 4 December 1406, when the fifth Baron was declared by Parliament to be a traitor, and the title was forfeited. ==Honour at Coronation of the Monarch== A delicious ancient recipe for Malepigernout or Dillegrout, a spiced chicken porridge, was historically made by the current Lord of the Manor of Addington to be served upon the Coronation of the Monarch of England. The service was inherited through the Bardolf's marriage to the Aguillons.〔(【引用サイトリンク】title=London )〕 The first documented serving was at the coronation of Richard II in 1377 by the fourth Baron Bardolf; the potage was served at the earlier coronation of Edward II since the duty was referenced at the inquest following the death of the first Baron Bardolf, and at least as early as the coronation of Edward I in 1272. This ancient recipe is listed as "Bardolf" in an Arundel MS (manuscript) of early 15th century date. Brought as an honour by the Lord of the Manor of Addington to the Coronation of the King of England. Three dishes of this gruel are served, the first to the new king, the second to the Archbishop of Canturbury, and the third to whom the king assigns it. Etymology: "Mess de Gyron" (c. 1254), Maupygernoun Serjeanty; malpigeryan; malepigernout. Gruel, dilgirunt, dillegrout (1377) (dillegrout is a ghost word -- a word written in a dictionary or authoritative document that has no prior appearance in language). "Take almonde mylk, and draw hit up thik with vernage, and let hit boyle, and braune of capons braied and put therto; and cast therto sugre, claves (cloves), maces, pynes, and ginger mynced; and take chekyns parboyled and chopped, and pul of the skin, and boyle al ensemble, and, in the settynge doune of the fire, put therto a lytel vynegur alaied with pouder of ginger, and a lytel water of everose, and make the potage hanginge, and serve hit forth." -- Household Ordinances (Society of Antiquaries), page 466.〔https://books.google.com/books?id=zDssBgAAQBAJ&pg=PA248&lpg=PA248&dq=Dillegrout+recipe&source=bl&ots=7GEtdSmAoy&sig=eP5mzfJVi3crV15Mnfess4odOms&hl=en&sa=X&ei=Jh3rVMGJJaTlsATXqILIDQ&ved=0CCYQ6AEwAg#v=onepage&q=Dillegrout%20recipe&f=false As transcribed on page 249 of: The King's Serjeants and Officers of State; by J. Horace Round, Published by Routledge in 2013. First published in 1971. ISBN 1136222650, 9781136222658.〕 The common earthenware pot in which it was made is mentioned in 1304 at the Inquest at Addington on October 14th following the death of Hugh Bardolf, first Baron Bardolf (c. 29 September 1259 – September 1304), where his widow Isabel succeeded him to the two serjeanties (one serjeanty had the duty to make spits in the King's kitchen, the other serjeanty had the duty to make maupygernoun. Upon her death in 1323, the serjeantry of Addington (which required the service of maupigernoun at the Coronation of the King) was succeeded by Thomas Bardolf, second Baron Bardolf (4 October 1282 – 11 December 1357). A chef can easily make this delicious recipe. Vernage = A sweet white Italian wine - Vernaccia. Braune = Flesh, meat (i.e. no bones). Capons braied = Braised capons. Alaied = allied, combined. From the reign of Charles II onward the dish was presented by the Leigh family. It was still presented by the Lord of the Manor at the coronation of George III in 1760, supposedly by a distant relative who inherited the estates of Sir John Leigh when he died without heirs in 1737.〔http://www.british-history.ac.uk/vch/surrey/vol4/pp164-168 British History Online: Addington〕 At the banquet of George IV, the right was claimed and obtained by the Archbishop of Canterbury. (The archbishops held Addington from 1807 to 1897). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Baron Bardolf」の詳細全文を読む スポンサード リンク
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