Paul Doherty: The House of Shadows

They all crowded in, gathering around the grease-covered tables or going to stare at the stuffed corpses of other prized dogs who had won the title of ‘Champion Rat Killer’. Pride of place was given to the embalmed corpse of a white bull mastiff with black patches around its protuberant glass eyes. A collar about its neck proclaimed the dog as ‘The Greatest Champion of all times’. In the centre of the tap room stretched the great pit, still covered over, a broad and very deep whitewashed hole ringed with lanterns and hour candles, the flames of which were already approaching the eleventh ring. Soon the games would begin. Mine host, a great tub of a man who rejoiced in the name of Master Rolles, was already enthroned in his chair of state on a velvet-covered dais overlooking the pit. He sat there like a king, bawling for more lights to be brought. Link boys hurried up with lantern horns they’d filched from the doorsteps of houses in the wealthier parts of the City. Once these were in place, Master Rolles, his fat, greasy face shimmering in the light, stared petulantly round, small lips pursed, greedy black eyes gleaming, ready to make his power felt. The tavern was filling up. Master Rolles quietly congratulated himself on making a handsome profit. Once the game was over, he’d visit Mother Veritable’s House of Delights and, in the morning, light more candles before the Virgin’s altar in the Priory Church of St Mary Overy.

Dishes of burning charcoal were also brought up with incense strewn on top. The taverner liked this touch — the incense gave the tap room a holy smell and helped to hide the reeking odours of the slops-strewn floor. Master Rolles felt a little guilty. One of his maids had stolen the incense from the Priory Church but Rolles quietly promised himself that, in time, he would make compensation. Glowing braziers, their tops capped, were wheeled in from the scullery and placed around the room. More logs were thrown on to the roaring fire, building up the flames under the mantled hearth. Master Rolles bellowed an order and the carcass of an entire pig, only its head and trotters removed, was spiked on a spit and placed on the wheels on either side of the hearth to be turned and basted with spices. The pig had been killed because it had trespassed into Master Rolles’ yard. In truth, two of his stable boys had enticed it there, and Master Rolles, knowing the law of the City, had been only too happy to slit its throat. The taverner watched his cooks place the spit carefully, ladling over the spiced oil whilst giving careful instruction to the dwarf who had been paid a penny, told to ignore the heat, and to turn the spit until the pig was cooked.

‘Don’t go to sleep!’ the taverner roared.

The dwarf, who had once been a jester until he had been mauled by a bear, nodded and sat down, turning his face against the blast of the fire. The air turned sweet with the smell of spiced, roasted pork. Customers were now shouting for ale and beer. Scullions and slatterns hurried across with brimming tankards, stoups and blackjacks filled by tap boys from the great barrels. The taverner rubbed his stomach. In an hour, most of his customers would be too drunk to tell how much water he had added to the beer and wine.

The Night in Jerusalem was now almost full. In the garish light it looked like some antechamber of hell. The underworld was there; the taverner knew each and every one of them: the pimps and the pickpockets, the quacks, the dice-codgers, house-breakers, bully boys and roaring lads. Where they went, prostitutes of every age and description followed, their hair dyed, faces painted, garbed in cheap finery and smelling richly of the perfumes they used to cover their illwashed bodies. The taverner promised himself to keep a sharp eye on these, as he would the tinkers and petty traders, those who dared to make a profit in his tavern: the sellers of bird eggs, horse bread, old fish, or whatever else they had filched from the stalls in the market across the City. The cranks and the counterfeit men had also arrived. The professional beggars, all surprisingly nimble as they washed off their scars; the leg they had claimed to have lost now miraculously appeared as they undid the straps and heaped their crutches in a corner.

The taverner’s own keepers, ruffians from the alleyways armed with cudgels and knives, moved amongst what Master Rolles called his ‘congregation’ to ensure the peace was kept; ankles were kicked, fingers rapped, and shoulders punched as a warning to observe the proprieties. A relic-seller, who had become drunk and attempted to urinate in the middle of the tap room, was given a beating and thrust into what the taverner termed ‘outer darkness’. Customers lined up for a strip of pork, served on a piece of wood and garnished with stewed leeks and a piece of hard rye bread, liberally covered in a cheap hot pepper which Master Rolles hoped would inspire their thirst.

The ‘congregation’ clustered around the pit. A roar went up as Ranulf the rat-catcher from the parish of St Erconwald, where Brother Athelstan the Dominican was parish priest, appeared in the doorway, carrying his two favourite ferrets, Precious and Pretty, in a reed basket. Ranulf was accompanied by fellow parishioners: Pike the ditcher, Basil the blacksmith, Crispin the carpenter, Mugwort the bell clerk, Mauger the hangman, Moleskin the boatman, Bladdersniff the bailiff and finally, in all her glory, her blonde hair falling around her face like a halo, Cecily the courtesan, one hand resting on Huddle the painter, the other on Crim the altar boy, who was Pike the ditcher’s son. The rear was brought up by Pernel the Flemish woman, her hair dyed a garish black and red. Cecily was greeted with catcalls, whistles and lecherous offers; she just curtsied prettily and made an obscene gesture in the direction of her tormentors.

Ranulf walked to the edge of the pit and sat on a stool whilst the rest of the tavern gathered about. Ranulf the rat-catcher had a pinched, narrow face with bright button eyes, a sharp nose and bloodless lips. Some whispered there was more than a passing likeness between him and the rodents he hunted. Now he sat like a prince, black-tarred hood pulled close to his head, under which his oiled black hair was neatly combed back and tied in a queue. This self-proclaimed scourge of London’s rats cradled the basket in his lap, whispering to the two ferrets inside. Another roar echoed as Master Flaxwith, with his two mastiffs, Samson and Satan, entered the tap room. He too was greeted like a conquering hero, those who had wagered on his dogs crowding round to offer encouragement and advice. Mine host watched the proceedings. He had to be careful with Flaxwith, who was chief bailiff of Sir John Cranston, Lord Coroner of the City, a man with a fearsome reputation for fingering the collars of those who broke both the King’s law and the City ordinances.

‘That’s certainly happening tonight,’ the taverner whispered to himself.

Master Rolles had crossed swords on many occasions with Sir John, an old soldier but a fierce one, with his red face, piercing blue eyes and luxuriant beard and moustache which he would comb with his fingers whenever he questioned the likes of Master Rolles. Cranston acted the bluff, hearty old soldier, the pompous City official, but he had nimble wits and a sharp brain. He was just as quick with sword and dagger, even though he seemed to spend most of his life drinking the best claret from his miraculous wineskin. Even more dangerous was the small, dark-faced Dominican Friar Athelstan, with his soulful eyes and searching looks. Athelstan was Cranston’s secretarius, or clerk, and often accompanied the coroner to his investigations of hideous murders, subtle thefts or, indeed, any infringement of the King’s Peace along the dark lanes and alleyways of Southwark. Master Rolles glanced quickly around the tap room; he just hoped and prayed nothing would go wrong tonight, no mistake occur which might provoke the curiosity of those two sharp-eyed hawks of the law.