þe same wold plese a pore mañ / y suppose, welle & fyne. Mynse ye pe gobyns as thyñ as a grote, Mince the lam preys, þañ lay þem vpрoñ youre galantyne stondynge on a lay them on the chaffire hoote: sauce, &c., on a hot plate, serve up to your lord. 640 pus must ye dizt a lamprey owt of his coffyn cote, and so may youre souerayne ete merily be noote. White herynge in a dische, if hit be seaward & White herrings fresshe, your souereyn to ete in seesoun of yere / per aftur he wille Asche. fresh; 644 looke he be white by pe booñ / pe roughe white the roe must be & nesche; with salt & wyne serue ye hym þe same / boldly, & not to basshe. Shrympes welle pyked / pe scales awey ye cast, Round abowt a sawcer / ley ye þem in hast; 648 þe vinegre in þe same sawcer, þat youre attast, lord may pan with pe said fische/he may fede hym & of þem make no wast." white and tender: serve with salt and wine. Shrimps picked: lay them round a sawcer, and serve with vinegar." “Now, fadir, feire falle ye / & crist yow haue in "Thanks, father, cure, be sure, I know about For of pe nurture of kervynge y suppose þat y 652 but yet a-nodur office per is/ saue y dar not endure to frayne yow any further / for feere of displesure: but I hardly dare y hed pe connynge, fulle to be wonnynge; 656 señ þat y know pe course / & pe craft of kervynge, y wold se pe sit of a Sewere/what wey he/ 1 See the duties and allowances of "A Sewar for the Kynge," Edw. IV., in Household Ordinances, pp. 36-7; Henry VII., p. 118. King Edmund risked his life for his assewer, p. 36. ask you about a Sewer's duties, how he is to serve." drede yow no þynge daungeresnes; pus2 y shalle do my devere I will gladly teach 660 to enforme yow feithfully with ryght gladsom chere, & yf ye wolle lysteñ my lore/ somewhat ye shalle you. Let the Sewer, as soon as the Master begins to say grace, here: Take hede whañ þe worshipfulle hed / pat is of any place hath wasche afore mete / and bigynnethe to sey þe grace, hie to the kitchen. 664 Vn-to pe kechyñ þañ looke ye take youre trace, Entendyng & at youre commaundynge pe ser I. Ask the Panter for fruits (as butter,grapes, &c.), if they are to be served. II. Ask the Cook and Surveyor uaundes of pe place; Furst speke with pe pantere / or officere of pe spicery For frutes a-fore mete to ete pem fastyngely, 668 as buttur/ plommes / damesyns, grapes, and chery, Suche in sesons of pe yere / ar served / to make meñ mery, Serche and enquere of pem/yf suche seruyse shalle be pat day; þan commyn with pe cooke / and looke what he wille say; 672 þe surveyoure & he / pe certeynte telle yow wille pay, 1 The word Sewer in the MS. is written small, the flourishes of the big initial O having taken up so much room. The name of the office of sewer is derived from the Old French esculier, or the scutellarius, i. e. the person who had to arrange the dishes, in the same way as the scutellery (scullery) was by rights the place where the dishes were kept. Domestic Architecture, v. 3, p. 80 n. 2 Inserted in a scemingly later hand. what metes // & how many disches / þey dyd what dishes are fore puruay. And whañ þe surveoure & pe Cooke / with yow done accorde, prepared. þen shalle pe cook dresse alle þynge to pe sur- III. Let the Cook veynge borde, 676 pe surveoure sadly / & soburly/with-owten any discorde serve up the the Surveyor Delyuer forthe his disches, ye to convey þem to deliver them, þe lorde ; And 'when ye bithe at pe borde / of seruyce and surveynge, se þat ye haue officers bope courtly and connynge, 680 For drede of a dische of youre course stelynge1, whyche myght cawse a vileny ligtly in youre seruice sewynge. [Fol. 181.] and you, the Sewer, have skilful officers to prevent any dish being stolen. servants, And se pat ye haue seruytours semely / pe disches IV. Have proper for to bere, Marchalles, Squyers & sergeauntes of armes 2, if Marshals, &c., þat þey be there, 684 þat youre lordes mete may be brought without to bring the dishes dowt or dere; from the kitchen. to sett it surely on pe borde / youre self nede not V. You set them feere. on the table yourself. 1 See the duties and allowances of "A Surveyour for the Kyng" (Edw. IV.) in Household Ord. p. 37. Among other things he is to see that no thing be purloyned,' (cf. line 680 below), and the fourty Squyers of Household who help serve the King's table from 'the surveying bourde' are to see that of every messe that cummyth from the dressing bourde. . thereof be nothing withdrawe by the squires.' ib. p. 45. 2 Squyers of Houshold xl . . xx squires attendaunt uppon the Kings (Edw. IV.) person in ryding. . and to help serve his table from the surveying bourde. H. Ord. p. 45. Sergeauntes of Armes IIII., whereof ii alway to be attending uppon the Kings person and chambre. . . In like wise at the conveyaunce of his meate at every course from the surveying bourde, p. 47. A Meat Dinner. First Course. 1. Mustard and brawn. F 2. Potage. 3. Stewed Pheasant and Swan, &c. 4. Baked Venison. 5. A Device of I dynere of flesche.' The Furst Course. urst set forthe mustard / & brawne / of boore,2 þe wild swyne, Suche potage / as pe cooke hathe made / of yerbis / spice & wyne, 4 688 Beeff, motoñ3/ Stewed feysaund / Swan with the Chawdwyn,5 6 Capoun, piggevensoun bake, leche lombard / fruture viaunt 7 fyne; And pan a Sotelte : Maydon mary þat holy virgyne, And Gabrielle gretynge hur / with A Sotelte Compare the less gorgeous feeds specified on pp. 54-5 of Liber Cure, and pp. 449-50 of Household Ordinances. Also with this and the following 'Dinere of Fische' should be compared "the Diett for the King's Majesty and the Queen's Grace" on a Flesh Day and a Fish Day, A.D. 1526, contained in Household Ordinances, p. 174-6. Though Harry the Eighth was king, he was allowed only two courses on each day, as against the Duke of Gloucester's three given here. The daily cost for King and Queen was £4. 3s. 4d.; yearly, £1520. 13s. 4d. See also in Markham's Houswife, pp. 98-101, the ordering of extraordinary great Feasts of Princes' as well as those for much more humble men.' See Recipes for Bor in Counfett, Boor in Brasey, Bore in Egurdouce, in H. Ord. p. 435. 3 Chair de mouton manger de glouton: Pro. Flesh of a Mutton is food for a glutton; (or was held so in old times, when Beefe and Bacon were your onely dainties.) Cot. 4 The rule for the succession of dishes is stated in Liber Cure, p. 55, as whole-footed birds first, and of these the greatest, as swan, goose, and drake, to precede. Afterwards come baked meats and other dainties. 5 See note to 1. 535 above, See the Recipe for Leche Lumbard in Household Ordinances, p. 438. Pork, eggs, pepper, cloves, currants, dates, sugar, powdered together, boiled in a bladder, cut into strips, and served with hot rich sauce. 7 Meat fritter?, mentioned in 1. 501. The Second Course. 2 Two potages, blanger mangere, & Also Iely 2: Second Course. 1. Blanc Mange (of Meat). For a standard / vensoun rost / kyd, favne, or 2. Roast Venison, &c. cony, bustard, stork/crane / pecok in hakille ryally,3 3. Peacocks, 696 heiron-sew or betowre, with-serue with bred, yf þat drynk be by; heronsew, egrets, sucking Partriche, wodcok / plovere /egret / Rabettes rabbits, Gret briddes/larkes / gentille breme de mere, 5 larks, bream, &c. 4. Dowcets, amber dowcettes, payne puff, with leche / Ioly Ambere, Leche, 700 Fretoure powche / a sotelte folowynge in fere, "Creme of almondes, & mameny, pe iij. course in coost, Curlew brew/ snytes/quayles / sparows mertenettes rost, 1 See "Blaumanger to Potage" p. 430 of Household Ordinances; Blawmangere, p. 455; Blonc Manger, L. C. C. p. 9, and Blanc Maungere of fysshe, p. 19. 2" Gele in Chekyns or of Hennes," and "Gelle of Flesshe," H. Ord. p. 437. 3 See the recipe " At a Feeste Roiall, Pecockes shall be dight on this Manere," H. Ord. p. 439; but there he is to be served "forthe with the last cours." The hackle refers, I suppose, to his being sown in his skin when cold after roasting. 4 The fat of Rabet-suckers, and little Birds, and small Chickens, is not discommendable, because it is soon and lightly overcome of an indifferent stomack. Muffett, p. 110. 5 Recipe at p. 60 of this volume. Dowcet mete, or swete cake mete (bake mete, P.) Dulceum, ductileus. P. Parv. Dousette, a lytell flawne, dariolle. Palsgrave. Fr. flannet; m. A doucet or little custard. Cot. May be Iely, amber jelly, instead of a beautiful amber leche. poached fritters. 5. A Device of an Angel appearing to three Shepherds on a hill. Third Course. 1. Almond cream. 2. Curlews, |