Prendergast was a villageon the edge of Haverfordwest during Victorian times, but it has now become part of the town. It hadthe repuation for being lawless and outsiders feared to go there.

The railway came to Haverfordwest in 1853, built largely by Irish navvies, who had arrived to escape the potato faminein their homeland. Theylodged in Prendergast and spent their nights drinking in the 'Bull Inn'.

Each year,Prendergast electedits own Lord Mayor. The honour usually fell to the person who had been drunk most often during the previous twelve months.

Whit Monday was celebrated with a Gooseberry Tart Fair and the streets were lined with stalls selling thetarts. The following day, a Tuesday, more food followed but the important business was the mayor-making ceremony.

Promptly at noon, resplendent in purple and lilac, gold chains denoting hiscivic office, the local worthy appeared, cocked hat in place with asword at his side.On a decorated chair, the new Lord Mayor was carried aloft throughstreets of cheering people.

Thecivic procession stopped at every inn and tavern in the locality andthe happy duty of the mayor was to be the first to drink the health of the ancient borough.

One mayor, by the name of Jenkins, suffered from the Dick Whittington complex. When the procession reached the Salutation Hotel, wherehe had beena messenger boy and Man Friday, he became aware of his elevationin life. Refusing the jug of ale proffered, he calledfor a measure of spirits, more seemlyfor a Lord Mayor. An old man from the north of the county was heard to murmur quietly 'Druan age' (pity for him). It was a case of 'Lord, what fools these mortals be'.

This tradition ended In the early nineteen hundreds, butif reading about gooseberries has whetted your appetite, why not make some jam. (It'slate in the seasonnow for 'goosegogs' but you might come across some.)

Gooseberry Jam:

5 lbs gooseberries

5 lbs preserving sugar

Half a pint of water

Method: Boil gooseberries inwater until soft, about 40 minutes. You could sieve them, but I think it's a shame to lose the skin and seeds.

Add the sugar, stir until dissolved, bring back to the boil and boil for 10 minutes. Test for jelling by putting a spoonful onto a cold plate. Cool and pot.

Memo to the cook:

Medieval cooks served gooseberry jam with roast goose, to cut through the fattiness. This is the type of dish the cook in Roch Castle might have served to Lucy Walter and her family.