filling the long tables with food and drink: bowls of creamy skyr yoghurt and curds, pots of honey. Boards were full of dried and smoked sliced mutton, trenchers of rabbit and beef, slabs of whale meat and barrels of horsemeat floating in whey. Fresh-baked bread, still hot from the ovens. Dried cod, pungent and salty. Herring fermented in brine, blood pudding, cauldrons of stew glistening with fat and bobbing with carrots, parsnips and onion, and horns of warm mead spiced with juniper to wash it all down.
