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Chewets, Beef,

Gelopere and

Pegyll.

[1 Fol. B iii.]

Cut the skin off

boiled meats.

Carve carefully for

[2 for they] Ladies; they soon

Swan like other

birds.

wegyons, mallardes, partryche, woodcoke, plouer, byt- Widgeon, ture, curlewe, heronsewe / venyson roost, grete byrdes, snytes, feldefayres, thrusshes, fruyters, chewettes, befe Fieldfares, with sauce gelopere, roost with sauce pegyll, & other with sauces balke metes as is aforesayde. And yf ye kerue afore your lorde or your lady ony soden flesshe, kerue awaye the skynne aboue / than kerue resonably of y flesshe to your lorde or lady, and specyally for ladyes, for y2 wyll soone be angry, for theyr thoughtes ben soone get angry. changed / and some lordes wyll be sone pleased, & some wyll not as they be of compleccyon. The goos & Carve Goose and swanne may be cut as ye do other fowles yt haue hole fete, or elles as your lorde or your lady wyll aske it. Also a swanne with chawdron, capon, or fesande, ought for to be arayed as it is aforesayd / but the skynne must be had awaye & whan they ben kerued before your lorde or your lady for generally the skynne of all maner cloven foted fowles is vnholsome / & the skynne The skin of clovenof all maner hole foted fowles ben holsome for to be unwholesome; eten. Also wete ye well that all maner hole foted of whole-footed fowles that haue theyr lyuyng vpon the water, theyr skynnes ben holsome & clene, for by y clenes of the wholesome, water & fysshe, is theyr lyuynge. And yf that they ete ony stynkynge thynge, it is made so clene with y water that all the corrupcyon is clene gone away frome it. And the skynne of capon, henne, or chekyn, ben not so clene, for the[y] ete foule thynges in the strete / & therfore the skynnes ben not so holsome / for it is not theyr kynde to entre in to y ryuer to make theyr mete

footed birds is

birds

because the water

washes all corrup

tion out of 'em. Chickens' skin is

not so pure,

because their

nature is not to

enter into the

river.

cleanse their foul

stink in the river.

voyde of y fylth. Mallarde, goose, or swanne, they ete vpon the londe foule mete / but a-non, after theyr River birds kynde, they go to the ryuer, & theyr they clense them of theyr foule stynke. A fesande as it is aforesayd / but y skynne is not holsome / than take y heddes of all Take off the heads felde byrdes and wood byrdes, as fesande, pecocke, partryche, woodcocke, and curlewe, for they ete in for they eat

of all field birds,

worms, toads, and theyr degrees foule thynges, as wormes, todes, and other

the like.

Sewynge of
Fysshe.

First Course:

Musculade,

Salens, &c.,

baked Gurnet.

Second Course:
Jelly, dates, &c.
For a standard,

Mullet, Chub,
Seal, &c.

Third Course;

Bream, Perch,

Whelks; and pears in sugar candy. Figs,

[Orig. raysyus]

dates capped with

minced ginger, &c.

All over! Clear the table.

[Fol. B iii. b.]

Carving and

suche.

Here endeth the feestes and the keruynge of flesshe, And here begynneth the sewynge of fysshe. The fyrst course.

To go to sewynge of fysshe : musculade, menewes in

sewe of porpas or of samon, bacon herynge with suger, grene fysshe, pyke, lampraye, salens, porpas rosted, bake gurnade, and lampraye bake.

The seconde course.

Gelly whyte and rede, dates in confetes, congre, samon, dorrey, brytte, turbot, halybut / for standarde, base, troute, molette, cheuene, sele, eles & lamprayes roost, tenche in gelly.

The thyrde course.

¶ Fresshe sturgyon, breme, perche in gelly, a Ioll of samon, sturgyon, and welkes; apples & peres rosted with suger candy. Fygges of malyke, & raysyns,' dates

capte with mynced gynger / wafers and ypocras, they

ben agreable / this feest is done, voyde ye the table.

¶Here endeth sewynge of fysshe. And here

Dressing of Fish. foloweth keruynge of fysshe.

Put tails and

livers in the pea broth and furmity. How to carve

baked Herring,

white Herring,

He keruer of fysshe must se to pessene & fourmentye the tayle and y lyuer: ye must loke yf there

Seal Turrentyne, be a salte purpos, or sele turrentyne, & do after y fourme of venyson / baken herynge, laye it hole vpon your soueraynes trenchour/ whyte herynge in a disshe, open it by y backe, pyke out the bones & the rowe, & se there be mustarde. Of salte fysshe, grene fysshe, salt samon & congre, pare away y skyn / salte fysshe, stocke fysshe, marlynge, makrell, and hake, with butter: take awaye the bones & the skynnes. A pyke, laye y

Green Fish,

Merling, Hake,

Pike,

wombe vpon his trenchour with pyke sauce ynoughe.

[1 Fol. B 4.]

A salte lampraye, gobone it flatte in .vii. or .viii. salt Lamprey, peces, & lay it to your souerayne. A playce, put out Plaice, the water than crosse hym with your knyfe, caste on

salte & wyne or ale. Gornarde, rochet, breme, cheuene, Gurnard, Bream, base, molet, roche, perche, sole, makrell & whytynge, Roach, Whiting, haddocke and codlynge, reyse them by the backe, & Codling, pyke out the bones, & clense the refet in y bely.

e back, Halibut,

serve up a Crab.

carve a Crayfish, [2 sic]

Carpe, breme, sole, & troute, backe & belly togyder. Carp, Trout, Samon, congre, sturgyon, turbot, thorpole, thorne backe, Conger, Thornhounde-fysshe, & halybut, cut them in the dysshe as y porpas aboute / tenche in his sauce, cut it / eles & Tench, lamprayes roost, pull of the skynne, pyke out y bones, put therto vyneger & poudre. A crabbe, breke hym and Crab. a-sonder in to a dysshe, make y shelle clene, & put in the stuffe agayne, tempre it with vynegre & pouder, How to dress and than couer it with brede, and sende it to the kytchyn to hete than set it to your souerayne, and breke the grete clawes, and laye them in a disshe. A creues, dyght hym thus: departe hym a-sonder, & How to dress and slytee the belly, and take out y fysshe; pare away the reed skynne, and mynce it thynne; put vynegre in the dysshe, and set in on y table without hete. A Iol of a Joll of Sturgeon, sturgyon, cut it in thynne morselles, & lay it rounde aboute the dysshe. Fresshe lampraye bake: open y a fresh Lamprey, pasty than take whyte brede, and cut it thynne, & lay it in a dysshe, & with a spone take out galentyne, & lay it vpon the brede with reed wyne & poudre of synamon than cut a gobone of the lampraye, & mynce the gobone thynne, and laye it in the galentyne; than set it vpon the fyre to hete. Fresshe herynge with Fresh Herring, &c. salte & wyne / shrympes wel pyked, floundres, gogyons, menewes & musceles, eles and lamprayes: sprottes is Sprats, good in sewe / musculade in wortes/oystres in ceuy, Musculade in oysters in grauy, menewes in porpas, samon & seele, gelly whyte and reede, creme of almondes, dates in Dates, pears,

pasty.

(sauce, Galentyne

with red wine

and powdered

cinnamon.)

worts, Oysters,

[3 Fol. B 4 b.]

Mortrewes of
Dogfish.

comfetes, peres and quynces in syrupe, with percely rotes; mortrus of houndes fysshe, ryse standynge.

Here endeth the keruynge of fysshe. And here

Sauces for Fish. begynneth sauces for all maner of fysshe.

Mustard for

Salmon, &c.;

Vinegar for salt
Whale, &c.;

Galentyne for
Lamprey;
Verjuice for
Roach, &c.;

Cinnamon for
Chub, &c.;

Green Sauce for
Halibut, &c.

The Duties of a Chamberlain.

He must be cleanly, and comb his hair:

see to his Lord's clothes, and brush his hose;

in the morning warm his shirt,

M

Ustarde is good for salte herynge / salte fysshe, salte congre, samon, sparlynge, salt ele & lynge: vynegre is good with salte porpas, turrentyne salte / sturgyon salte, threpole, & salt wale / lampray with galentyne vergyus to roche, dace, breme, molet, base, flounders, sole, crabbe, and cheuene, with poudre of synamon; to thornebacke, herynge, houndefysshe, haddocke, whytynge, & codde, vynegre, poudre of synamon, & gynger; grene sauce is good with grene fysshe & halybut, cottell, & fresshe turbot / put not your grene sauce awaye, for it is good with mustarde.

Here endeth for all maner of sauces for fyssche accordynge to theyr appetyte.

TH

The chaumberlayne.

He caumberlayne muste be dylygent & clenly in his offyce, with his heed kembed, & so to his souerayne that he be not recheles, & se that he haue a clene sherte, breche, petycote, and doublet / than brusshe his hosen within & without, & se his shone & slyppers be made clene & at morne whan your souerayne wyll aryse, warme his sherte by the fyre / & se ye haue a fote shete made in this maner. Fyrst set a chayre by the fyre with a cuysshen, an other vnder his fete / than sprede a shete ouer the chayre, and se there be redy a kerchefe and a combe / than warme his petycote, his doublet, and his stomachere / put on his shoes, & than put on his hosen & his shone or slyppers, than stryke vp his hosen manerly, & tye them vp, than lace

and prepare his footsheet;

[1 Fol. B 5.] warm his pety

cote, &c.;

tie up his hose,

he orders.

Make ready his

Closet in the

Church or Chapel,

then come home

to his Bed

chamber, take off

the bed-clothes.

Make his lord's

bed again with

his doublet hole by hole, & laye the clothe aboute his necke & kembe his hede / than loke ye haue a basyn, comb his head, & an ewer with warme water, and a towell, and wasshe wash his hands, his handes / than knele vpon your knee, & aske your souerayne what robe he wyll were, & brynge him such put on the robe as your souerayne commaundeth, & put it vpon hym; than doo his gyrdell aboute hym, & take your leue manerly, & go to the chyrche or chapell to your soueraynes closet, & laye carpentes & cuysshens, & lay downe his boke of prayers/ than drawe the curtynes, and take your leue goodly, & go to youre soueraynes chambre, & cast all the clothes of his bedde, & bete the feder bedde & the bolster / but loke ye waste no feders; than shall the blankettes, & se the shetes be fayre & swete, or elles loke ye haue clene shetes / than make vp his bedde manerly, than lay the hed shetes & the clean sheets, pyllowes than take vp the towel & the basyn, & laye carpentes aboute the bedde, or wyndowes & cupbordes and lay hangings layde with carpettes and cuysshyns. Also loke there and windows, &c. be a good fyre brennynge bryght/ & se the hous of hesement be swete & clene, & the preuy borde couered with a grene clothe and a cuysshyn / than se there be blanked, donne, or cotton, for your souerrayne / & loke ye hane basyn, & euer with water, & a towell for your souerayne than take of his gowne, & bryuge him mantell to kepe hym fro colde / than brynge hym to mantle, the fyre, & take of his shone & his hosen; than take a fayre kercher of reynes / & kembe his heed, & put on Comb his head, his kercher and his bonet / than sprede downe his put on his nightbedde, laye the heed shete and the pyllowes / & whan your souerayne is to bedde1 drawe the curtynes/than se there be morter or waxe or perchoures be redy/than dryue out dogge or catte, & loke there be basyn and vrynall set nere your souerayne / than take your leue manerly that your souerayne may take his rest meryly.

Here endeth of the chaumberlayne.

a

round the bed,

Keep the privy

clean, and the

board covered

with green cloth,

and provide down

or cotton for wiping.

when he goes to

bed, let him wash; put him on a

take off his shoes,

&c.

cap,

[1 Fol. B 5 b.] draw the curtains

round him,

drive out the

dogs and cats, set

the urinal near,

and then take

leave.

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