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salt Lamprey,

e back, Halibut,

serve up a Crab.

wombe vpon his trenchour with pyke sauce ynoughe.

[1 Fol. B 4.) A salte 'lampraye, gobone it flatte in .vii. or .viii. 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 ġ bely. Carpe, breme, sole, & troute, backe & belly togyder. Carp, Trout, Samon, congre, sturgyon, turbot, thorpole, thornebacke, 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 ġ 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 ý fysshe; pare away the reed skynne, and mynce it thynne; put vynegre in the dysshe, and set in on ý table without hete. A Iol of a Joll of Sturgeon, sturgyon, cut it in thynne morselles, & lay it rounde

Fresshe lampraye bake : open ý a fresh Lamprey. pasty / than take whyte brede, and cut it thynne, & lay it in a dysshe, & with a spone take out galentyne, (sauce, Galentyno & lay it vpon the brede with reed wyne & poudre of and powdered

cinnamon.) 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 3 whyte and reede, creme of almondes, dates in Dates, pears,

carve a Crayfish,

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aboute the dysshe.

e

pasty.

worts, Oysters,

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[3 Fol. B 4 b.)

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

Mortrewes of
Dogfish.

Here endeth the keruynge of fysshe. And here begynneth sauces for all maner of fysshe.

Sauces for Fish.

Mustard for

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Salinon, &c.;

Vinegar for salt
Whale, &c.;

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

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.

Green Sauce for
Halibut, &c.

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

The chaumberlayne.

The Duties of a
Chamberlain.
He must be
cleanly, and comb
his hair:

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

in the morning warm his shirt,

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 more whan your

souerayne wyll aryse, warme his sherte by the fyre / and prepare his & se ye haue a fote shete made in this maner. Fyrst footsheet;

set a chayre by the fyre with a cuysshen, an other

vnder his fete / than sprede a shete ouer the chayre, [1 Fol. B 5.)

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, tban lace

warm his petycote, &c.;

tie up his hose,

he orders.

the bed-clothes.

bed again with

round the bed,

his doublet hole by hole, & laye the clothe aboute his necke & kembe his hede / than loke ye haue a basyn, comb luis 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 Make ready his soueraynes closet, & laye carpentes & cuysshens, & lay Church or Chapel, downe his boke of prayers / than drawe the curtynes, and take your leue goodly, & go to youre soueraynes then come home chambre, & cast all the clothes of his bedde, & bete the chamber, take off 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 Make his lord's 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 hcsement be swete & clene, & the preuy borde couered Keep the privy with a grene clothe and a cuysshyn / than se there be board corered blanked, donne, or cotton, for your souerrayne / & loke and provide down ye hane basyn, & euer with water, & a towell for your When he goes to

. souerayne / than take of his gowne, & bryuge him a bed, let him wash; mantell to kepe hym fro colde / than brynge hym to mantler

take off his shoes, the fyre, & take of his shone & his hosen; than take a &c. 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

(1 Fol. B 5 b.) your souerayne is to Leddel drawe the curtynes / than

draw the curtains se there be morter or waxe or perchoures be redy / than round him, dryue out dogge or catte, & loke there be basyn and drive out the

dogs and cats, set vrynall set nere your souerayne / than take your leue the urinal near, manerly that your souerayne may take his rest meryly. leave.

Here endeth of the chaumberlayne.

or cotton for

put him ou a

сар,

and then take

of the Marshal and Usher.

Here foloweth of the Marshall and the vssher.

He must know the orders of precedence of all ranks.

He Marshall and the vssher muste knowe all the

estates of the chyrche, and the hyghe estate of a kynge, with the blode royall.

THE

A Cardinal before a Prince,

The Mayor of
London ranks
with the 3 Chief
Justices.

The estate of a Pope hath no pere.
The estate of an Emperour is nexte.
The estate of a kynge.
The estate of a cardynall.
The estate of a kynges sone, a prynce.

The estate of an archebysshop.
T The estate of a duke

The estate of a bysshop
I The estate of a marques

The estate of an erle
The estate of a vycount
The estate of a baron.

The estate of an abbot with a myter
| The estate of the thre chefe Iuges & the Mayre of

London.
The estate of an abbot without a myter
The estate of a knyght bacheler

The estate of a pryour, dene, archedeken, or knyght
| The estate of the mayster of the rolles.
| The estate of other Iustices & barons of the cheker

The estate of the mayre of Calays. | The estate of a prouyncyall, a doctour dyvyne, | The estate of a prothonat: he is aboue the popes

collectour, and a doctour of bothe the lawes. | The estate of him that hath ben mayre of London

and seruaunt of the lawe. | The estate of a mayster of the chauncery, and

other worshypfull prechours of pardon, and clerkes that ben gradewable / & all other ordres of

The Knight's equals.

[Fol. B 6.)

The ex-Mayor of
London.

The Esquire's equals.

chastyte, persones & preestes, worshypfull mar-
chauntes & gentylmen, all this may syt at the

squyers table.

alone,

| An archebysshop and a duke may not kepe the who must dino

hall, but eche estate by them selfe in chaumbre

or in pauylyon, that neyther se other. Bysshoppes, Marques, Erles, & Vycountes, all these who 2 together,

may syt two at a messe.
TA baron, & the mayre of London, & thre chefe who 2 or 3,

Iuges, and the speker of the parlyament, & an
abbot with a myter, all these may syt two or
thre at a messe
And all other estates may syt thre or foure at a who 3 or 4.

messe

must know who

reverence.

| Also the Marshall muste vnderstande and knowe The Marshall the blode royall, for some lorde is of blode royall & of are of royal blood, small lyuelode. And some knyght is wedded to a lady of royal blode ; she shal kepe the estate that she was before. And a lady of lower degree shal kepe the estate of her lordes blode / & therfore the royall blode for that has the shall haue the reuerence, as I haue shewed you here before.

| Also a marshall muste take hede of the byrthe, and nexte of the lyne, of the blode royall. Also he must take hede of the kynges offycers, He must take

heed of the King's of the Chaunceler, Stewarde, Chamberlayne, Tresourer, officers, and Controller.

Also the marshall must take heed vnto straungers, do hononr to & put them to worshyp & reuerence; for and they haue good chere it is your soueraynes honour.

| Also a Marshall muste take hede yf the kynge and receive a sende to your souerayne ony message ; and yf he send the King as if one a knyght, receyue hym as a baron ; and yf he sende a than he is, squyre, receyue hym as a knyght / and yf he sende you a yoman, receyue hym as a squyer / and yf he sende you a grome, receyue hym as a yoman.

strangers,

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