The Boke of Kerupnge. Here begynneth the boke of keruynge and sewynge/ and all the feestes in the yere, for the seruyce of a prynce or ony other estate, as ye shall fynde eche offyce, the seruyce accordynge, in this boke folowynge. Reke that dere BR t Termes of a Keruer. lesche y brawne rere that goose [Fol. A 1.] [Fol. A 1 b.] The Book of Carv ing and Arranging; and the Dishes for all the Feasts in the year. Terms of a Carver: alaye that fesande wynge that partryche barbe that lopster barb a lobster, border a pasty. thigh small birds, The Butler has 3 knives: [1 Fol. A ii.] 1. a squarer, 2. a chipper, 3. a smoother. Trencher-bread must be 4 days old; ivory; Hou shalte be Butler and Panter all the fyrst yere / THou and ye muste haue thre pantry knyues one knyfe to square trenchoure loues / an other to be a 'chyppere / the thyrde shall be sharpe to make smothe trenchoures/than chyppe your soueraynes brede hote, and all other brede let it be a daye olde / housholde brede thre dayes olde / trenchour brede foure dayes olde than loke your salte be whyte and drye / the the Salt-Planer of planer made of Iuory, two inches brode & thre inches longe & loke that youre salte seller lydde touche not the salte / than loke your table clothes, towelles, and napkyns, be fayre folden in a cheste or hanged vpon a perche/than loke your table knyues be fayre pullysshed, To broach a Pipe, & your spones clene / than loke ye haue two tarryours, a more & a lesse, & wyne cannelles of boxe made accordynge a sharpe gymlot & faucettes. And whan the Pipe 4 inches ye sette a pype on broche, do thus / set it foure fynger brede aboue y nether chyme vpwardes aslaunte / and table cloths kept in a chest, or hung on a perch. have 2 augers, funnels, and tubes, and pierce from the bottom. Always have ready fruits / than shall y lyes neuer a-ryse. Also loke ye haue in [Orig. seasous] all seasons2 butter, chese, apples, peres, nottes, plommes, grapes, dates, fygges & raysyns, compost, grene gynger and chardequynce. Serue fastynge butter, plommes, damesons, cheryes, and grapes. after mete, peres, nottes, and hard cheese. strawberyes, hurtelberyes, & hard chese. Also brandrels or pepyns with carawey in confetes. After souper, rost apples & peres, with blaunche poudre, & harde chese / be ware of cowe 'creme, & of good strawberyes, hurtelberyes, Iouncat, for these wyll make your souerayne seke but he ete harde chese / harde chese hath these operacyons it wyll kepe y stomacke Open / butter is holsome fyrst & last, for it wyll do awaye all poysons / mylke, creme, & Iouncat, they wyll close the mawe, & so dooth a posset / therfore ete harde Beware of cow cream. Hard cheese is aperient, and keeps off poison. Milk and Junket close the Maw. [3 Fol. A ii. b.] chese, & drynke romney modon / beware of grene sallettes & rawe fruytes, for they wyll make your sourayne seke / therfore set no mo-3 che by suche metes your teeth on almond and hard cure indigestion. See every night that your wines don't boil over or leak. as wyll set your tethe on edge; therfore ete an almonde For food that sets & harde chese / but ete non moche chese without edge, eat an romney modon. Also yf dyuers drynkes, yf theyr cheese. fumosytees haue dyspleased your souerayne, let hym ete a rawe apple, and y fumosytees wyll cease: mesure is A raw apple will a mery mene & it be well vsed / abstynence is to be praysed whan god therwith is pleased. Also take good hede of your wynes euery nyght with a candell, bothe rede wyne and swete wyne, & loke they reboyle nor leke not & wasshe y pype hedes euery nyght with colde water/ & loke ye haue a chynchynge yron, addes, and lynen clothes, yf nede be/ & yf the[y] reboyle, ye shall knowe by the hyssynge / therfore kepe an empty pype with y lyes of coloured rose, & drawe the reboyled wyne to y lyes, & it shal helpe it. Also yf your swete wyne pale, drawe it in to a romney vessell for lessynge. e ¶ Here foloweth the names of wynes. You'll know their their hissing. fermenting by Names of Wines. Rhenish, &c. Reed wyne / whyte wyne /clared wyne / osey / capryke / campolet / renysshe wyne / maluesey / bas- Campolet, tarde tyer, romney muscadell / clarrey / raspys / vernage/vernage wyne cut / pymente and ypocras. For to make ypocras. Take gynger/peper/graynes/canell/synamon/ To make Ypocras. bags on a perch, under, cinnamon. suger and tornsole / than loke ye haue fyue or syxe Take spices; put 6 bagges for your ypocras to renne in, & a perche that your renners may ren on than muste ye haue .vi. 6 pewter basins peautre basyns to stande vnder your bagges / than loke your spyce be redy / & your gynger well pared or it be ginger and beten to poudre / than loke your stalkes of synamon be well coloured; & swete canell is not so gentyll in (of the qualities of operacyon; synamon is hote and drye / graynes of paradico2 ben hote and moyste / gynger / graynes / longe peper and suger, ben hote and moyst / synamon / [1 Fol. A iii.] spices.) [2 sic : 0 for e] separately, put 'em in bladders, and bags, add a gallon of red wine to 'em, canell, & rede wyne, ben hote and drye / tornsole is Pound each spice holsome / for reed wyne colourynge. Now knowe ye the proporcyons of your ypocras / than bete your poudres hang 'em in your eche by themselfe, & put them in bladders, & hange your bagges sure, that no bage touche other / but let eche basyn touche other; let the fyrste basyn be of a galon, and eche of the other of a potell / than put in your basyn a galon of reed wyne, put thereto your poudres, and styre them well / than put them in to the fyrste bagge, and let it renne / than put them in to the seconde bagge / than take a pece in your hande, and assaye yf it be stronge of gynger / and alaye it with synamon and it be stro[n]ge of synamon / alaye it with suger / and loke ye lette it renne thrughe syxe it in a close vessel. renners & your ypocras shall be the fyner / than Keep the dregs for put your ypocras in to a close vessell, and kepe the receyte for it wyll serue for sewes / than serue stir it well, run it through two bags, taste it, pass it through 6 runners, and put cooking. post clean, and your ale 5 days old, Have your com- your souerayne with wafers and ypocras. Also loke your composte be fayre and clene / and your ale fyue dayes olde or men drynke it / than kepe your hous of offyce clene, & be curtoys of answere to eche persone, and loke ye gyue no persone noo dowled drynke / for it To lay the Cloth. wyll breke y scabbe. And whan ye laye the clothe, wype y borde clene with a cloute / than laye a cloth, but not dead. Put on a couch, then a second cloth, a couche, it is called, take your felawe that one ende, & holde you that other ende, than drawe the clothe straught, the bought on y vtter edge / take the vtter third, the fold on parte, & hange it euen / than take the thyrde clothe, the fold on the outer edge; a the inner edge. [1 Fol. A iii. b.] Cover your cupboard, 1 and lay y bought on the inner edge / and laye estat with the vpper parte halfe a fote brode / than couer thy cupborde and thyn ewery with the towell of dyaper / put a towel round than take thy towell about thy necke, and laye that one your neck, one left arm; side lying on your syde of y towell vpon thy lefte arme / and there-on on that, 7 loaves of laye your soueraynes napkyn/ and laye on thyn arme 4 trencher loaves. Seuen loues of brede, with thre or foure trenchour loues, In your left hand with the ende of y towell in the lefte hande, as the eating bread and a saltcellar, |