Obrazy na stronie
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others' food with

left.

table

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

myght,

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,

ye sett,

and vppon po trenchurs .iiij. a trenchur sengle the top.

with-out lett;

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

lord ;

and another on

Take a loaf of

ye

a-bowt,

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,
344 so ley hym of þe cromes' a quarter of þe looff Sauncz

dowt;
Touche neuer þe loof aftur he is so tamed,

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

clean,

Fumositees.

Indigestibilities,

You must know what meat is

are wholesome.

Of alle maner metes ye must thus know & fele
þe fumositees of fysch, flesche, & fowles dyuers indigestible,

& feele,
And alle maner of Sawces for fische & flesche to and what sauces

preserue your lord in heele;
352 to yow it behouyth to know alle þese euery deele.”
“Syr;

yr, hertyly y pray yow for to telle me Certenle
of how many metes pat ar fumose in þeire

degre."
" In certeyn, my son, þat sone shalle y shew the

indigestible : 356 by letturs dyuers tolde by thries thre,

F, R, and S / in dyuerse tyme and tyde
F

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.,

legs,

outsides of thighs,

skins:

these destroy your lord's rest.'

“Thanks, father,

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.

But please

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.
3 Fr. achever, To atchieue; to end, finish, Cot.

* Hwyr, cappe (hure H.), na. A.S. hufe, a tiara, ornament. Promptorium Parv.

your knife;

mustard.

furmity.

Touch Venison only with your

scores,

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

plesewre
384 youre souerayne to serue with in sesoun to his

honowre :
Towche not pe venisoun with no bare hand
but withe þy knyfe; pis wise shalle ye be doande, knife,

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,

whynge,

take up

your

* 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

þat tyde.

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.

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