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others' food with
Sett neuer oñ fysche nor flesche / beest/ nor fowle,
trewly, Moore þañ ij. fyngurs and a thombe, for þat is
curtesie. Never touch
Touche neuer with youre right hande no maner your right hand,
mete surely, but only with the 328 but with your lyft hande / as y seid afore, for þat
is goodlye. [Fol. 175 b.) Alle-wey with youre lift hand hold your loof with
and hold youre knyfe Sure, as y haue geue yow sight. Don't dirty your
enbrewe' not youre table / for þañ ye do not ryght, or wipe your
332 ne per-vppon ye wipe youre knyffes, but on youre knives on it.
napkyñ plight. Take a loaf of Furst take a loofe of trenchurs in þy lifft hande, trenchers, and
þañ take by table knyfe, as y haue seid afore
hande; with the edge of with the egge of pe knyfe youre trenchere vp be your knife raise a trencher, and
ye reysande lay it before your
336 as nyghe pe poynt as ye may, to-fore youre lord hit
leyande ; lay four trenchers right so .iiij. trenchers oon by a-nothur .iiij. square four-square,
and vppon po trenchurs .iiij. a trenchur sengle the top.
þañ take youre loof of light payne / as y haue said light bread,
zett, 340 and with the edge of þe knyfe nyghe your hand
kett. pare the edges, Furst pare pe quarters of the looff round alle
and another on
Take a loaf of
1 to embrew. Ferrum tingere sanguine. Baret.
2 The table-knife, Mensal knyfe, or borde knyfe, Mensalis,' P. Parv., was, I suppose, a lighter knife than the trencher-knife used for cutting treachers off very stale coarse loaves.
þañ kutt þe vpper crust / for youre souerayne, & cut the upper
crust for your to hym alowt.
lord, Suffere youre parelle' to stond stille to be botom /
& so nyze y-spend owt,
it after it's, put it, [on] a platere or be almes disch per-fore trimmed.
named. Make clene youre bord euer, þañ shalle ye not be Keep your table
blamed, 348 þañ may þe sewere his lord serue / & neythur of
yow be gramed?
and don't touch
You must know what meat is
Of alle maner metes ye must thus know & fele
preserue your lord in heele;
yr, hertyly y pray yow for to telle me Certenle
indigestible : 356 by letturs dyuers tolde by thries thre,
F, R, and S / in dyuerse tyme and tyde
is be furst / pat is, Fatt, Farsed, & Fried; R, raw /resty, and rechy, ar comberous yndefied ; Raw and Resty, 360 S / salt / sowre / and sowse * / alle suche þow set Salt and Sour,
These things are also sinews, skin, hair, feathers, crops,
a-side, 1. Fr. pareil, A match or fello C. 2 MS. may be coomes. 3 A.S. gramian, to anger.
* Sowce mete, Succidium. P. Parv.
Fat and Fried,
heads, pinions, &c.,
outsides of thighs,
these destroy your lord's rest.'
with other of the same sort, and lo thus ar thay, Senowis, skynnes / heere / Cropyns' / yonge fedurs
for certen y say, heedis / pynnyns, boonis / alle þese pyke away, 364 Suffir neuer þy souerayne / to fele þem, y the pray/
Alle maner leggis also, bothe of fowle and beestis, the vttur side of the thyghe or legge of alle fowlis
in feestis, the fumosite of alle maner skynnes y promytt þee
by heestis, 368 alle þese may benym ’ þy souerayne | from many
nyghtis restis." “Now fayre befalle yow fadur ; &welle must ye
cheve, For these poyntes by practik y hope fulle welle to
preve, and yet shalle y pray for yow / dayly while þat y
leue/ 372 bothe for body and sowle / þat god yow gyde from
greve; Praynge yow to take it, fadur / for no displesure, yf y durst desire more / and þat y myghte be sure to know be kervynge of fische & flesche / aftur
cockes cure : 376
у hed leuer þe sight of that / than A Scarlet hure."4
I'll put your teaching into practice,
and pray for you.
tell me how to carve fish and flesh.'
Keruyng of flesh: "Son, take by knyfe as y taught þe whileere, kut bravne in þe dische rizt as hit liethe there,
Carving of Meat.
Cut braun on the dish, and lift
' ? Crop or crawe, or cropon of a beste (croupe or cropon), Clunis. P. Parv. Crops are emptied before birds are cooked.
2 A.S. beniman, take away, deprive.
* Hwyr, cappe (hure H.), na. A.S. hufe, a tiara, ornament. Promptorium Parv.
Touch Venison only with your
and to þy souereynes trenchoure / with pe knyfe / slices off with
ye hit bere : 380 pare pe fatt þer-from / be ware of hide & heere. Thañ whan ye haue it so y-leid / oñ þy lordes tren
choure, looke ye haue good mustarde per-to and good serve it with
licoure; Fatt venesoun with frumenty / hit is a gay Venison with
withe be fore part of þe knyfe looke ye be hit parand, pare it, 388 xij. draughtes with be egge of þe knyfe pe venison cross it with 12
crossande. Thañ whañ ye þat venesoun so haue chekkid hit, [Fol. 176 b.) with þe fore parte of youre knyfe / þat ye hit owt cut a piece out,
and put it in the kytt,
furmity soup. In þe frumenty potage honestly ye convey hit, 312 in þe same forme with pesyn & baken whañ sesoun
þer-to dothe sitt. Withe youre lift hand touche beeff / Chyne? / Touch beef with
your left hand, motoun, as is a-fore said, & pare hit clene or þat ye kerve / or hit to your pare it clean,
lord be layd ; and as it is showed afore / beware of vpbrayde; 396 alle fumosite, salt / senow / Raw / a-side be hit put away the
sinews, &c. convayde. In sirippe / partriche / stokdove / & chekyns, in Partridges, &c. :
seruynge, with lifft hand take þem by þe pynon of þe by the pinion,
* Chyne, of bestys bakke. Spina. P. Parv.
& þat same with þe fore parte of þe knyfe be ye vp
rerynge, and mince them
400 Mynse hem smalle in þe siruppe: of fumosite algate small in the sirrup.
be ye feerynge. Larger roast
Good son, of alle fowles rosted y telle yow as y Cañ, birds, as the Osprey, &C.,
Every goos / teele / Mallard / Ospray / & also
swanne, raise up (? cut off]
reyse vp þo leggis of alle pese furst, y sey the than, the legs, then the wings,
404 afstur þat, þe whynges large & rownd / þañ dare
blame be no man ; lay the body in Lay the body in myddes of pe dische / or in a-nodur the middle,
chargere, with the wings
of vche of þese with whyngos in myddes, pe legges and legs round it.
so aftir there. of alle þese in .vj. lees ' / if þat ye? wille, ye may
vppe arere, in the same dish. 408 & ley þem betwene pe legges, & þe whynges in þe
same platere. Capons :
Capoñ, & hen of hawt grees 3, þus wold þey be
dight :take off the wings Furst, vn-lace pe whynges, þe legges þan in sight, and legs ; pour on ale or
Cast ale or wyne on þein, as per-to belongeth of wine,
ryght, mince them into 412 & mynse þem þañ in to be sawce with powdurs
kene of myght.
Take capoun or hen so enlased, & devide ; Give your lord the take þe lift whynge ; in þe sawce mynce hit eucñ left wing,
beside, and if he want it, and yf youre souerayne ete sauerly / & haue perto
appetide, the right one too. 416 þañ mynce þat oþur whynge per-to to satisfye hymn
the flavoured sauce.
1 slices, strips.
2 MS. may be yo. 3. De haute graisse, Full, plumpe, goodlie, fat, well-fed, in good liking.' Cotgrave.