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Of the Marshal

and Usher.

¶Here foloweth of the Marshall and the vssher.

He must know the orders of precedence of all ranks.

A Cardinal before a Prince.

The Mayor of
London ranks
with the 3 Chief
Justices.

The Knight's

equals.

[Fol. B 6.]

The ex-Mayor of
London.

The Esquire's equals.

THE

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 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.

The estate of a duke

The estate of a bysshop

¶ 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 prouyneyall, 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

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

¶ An archebysshop and a duke may not kepe the Who must dine hall, but eche estate by them selfe in chaumbre

or in pauylyon, that neyther se other.

alone,

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

messe

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.

must know who

are of royal blood,

¶ Also the Marshall muste vnderstande and knowe The Marshall the blode royall, for some lorde is of blode royall & of 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, of the Chaunceler, Stewarde, Chamberlayne, Tresourer, and Controller.

reverence.

He must take officers,

heed of the King's

strangers,

¶ Also the marshall must take heed vnto straungers, do honour 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 sende to your souerayne ony message; and yf he send

a knyght, receyue hym as a baron; and yf he sende a

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.

and receive a

Messenger from

the King as if one

degree higher

than he is,

for a King's groom may sit at a

Knight's table.

Here ends this
Book

printed by Wynkyn de Worde.

A.D. 1513.

Also it is noo rebuke to a knyght to sette a grome of the kynge at his table.

Here endeth the boke of seruyce, & keruynge, and sewynge, and all maner of offyce in his kynde vnto a prynce or ony other estate, & all the feestes in the yere. Enprynted by wynkyn de worde at London in Flete strete at the sygne of the sonne.

lorde god M.CCCCC.xiij.

The

yere

of our

[Wynkyn .de. worde's device here.]

NOTES.

Wynkyn de Worde introduces some dishes, sauces, fish, and one wine, not mentioned by Russell.

The new Dishes are

Fayge (p. 271, 1. 10). This may be for Sage, the herb, or a variety of Fritter, like Fruyter vaunte (p. 271, 1. 2; p. 273, 1. 24), fruyter say (p. 273, 1. 24), or a dish that I cannot find, or a way of spelling figs.

Fruyter say, p. 273, 1. 24. If say is not for Sage, then it may be a fish, contrasted with the vaunte, which I suppose to mean 'meat.' Sey is a Scotch name for the Coalfish, Merlangus Carbonarius. Yarrell, ii. 251.

Charlet (p. 273, 1. 28). The recipe in 'Household Ordinances,' p. 463, is, Take swete cowe mylk and put into a panne, and cast in therto 3olkes of eyren and the white also, and sothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe.” Another recipe for Charlet Enforsed follows, and there are others for Charlet and Charlet icoloured, in Liber Cure, p. 11.

Jowtes, p. 274, last line. These are broths of beef or fish boiled with chopped boiled herbs and bread, H. Ord. p. 461. Others are made with swete almond mylke,' ib. See 'Joutus de Almonde,' p. 15, Liber Cure. For Joutes' p. 47; for oper ioutes,' p. 48.

Browes, p. 274, last line. This is doubtless the Brus of Household Ordinances, p. 427, and the bruys of Liber Cure, p. 19, 1. 3, brewis, or broth, Brus was made of chopped pig's-inwards, leeks, onions, bread, blood, vinegar. For 'Brewewes in Somere' see H. Ord. p. 453.

Chewettes, p. 275, 1. 4, were small pies of chopped-up livers of pigs, hens, and capons, fried in grease, mixed with hard eggs and ginger, and then fried or baked. Household Ordinances, p. 442, and Liber Cure, p. 41. The Chewets for fish days were similar pies of chopped turbot, haddock, and cod, ground dates, raisins, prunes, powder and salt, fried in oil, and boiled in sugar and wine. L. Cure, p. 41. Markham's Recipe for 'A Chewet Pye' is at p. 80-1 of his English Houswife. Chewit, or small Pie; minced or otherwise. R. Holme. See also two recipes in MS. Harl. 279, fol. 38.

Flaunes (p. 275, 1. 4) were Cheesecakes, made of ground cheese beaten up with eggs and sugar, coloured with saffron, and baked in 'cofyns' or crusts. 'A Flaune of Almayne' or 'Crustade' was a more elaborate preparation of dried or fresh raisins and pears or apples pounded, with cream, eggs, bread, spices, and butter, strained and baked in a faire coffyn or two.' H. Ord. p. 452.

Of new Sauces, Wynkyn de Worde names Gelopere & Pegyll (p. 279, l. 4). Gelopere I cannot find, and can only suggest that its p may be for f, and that "cloves of gelofer," the clove-gillyflower, may have been the basis of it. These cloves were stuck in ox tongues, see "Lange de beof," Liber Cure, p.

26. Muffett also recommends Gilly-flour Vinegar as the best sauce for sturgeon in summer, p. 172; and Vinegar of Clove-Gilliflowers is mentioned by Culpepper, p. 97, Physical Directory, 1649.

Pegylle I take to be the Pykulle of Liber Cure Cocorum, p. 31, made thus; 'Take droppyng of capone rostyd wele

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With wyne and mustarde, as have pou cele [bliss],

With onyons smalle schrad, and sothun in grece,
Meng alle in fere, and forthe hit messe.'

The new Wine is Campolet, p. 267. Henderson does not mention it; Halliwell has Campletes. A kind of wine, mentioned in a curious list in MS. Rawl. C. 86. [See the list in the Notes to Russell, above, p. 202.] I suppose it to be the wine from Campole. The name of a certaine white grape, which hath very white kernels.' Cotgrave.

Of new Fish W. de Worde names the Salens (p. 280, 1. 8), Cottell and Tench (p. 281). Torrentyne he makes sele turrentyne (p. 280) seemingly, but has turrentyne salle as a fish salted, at p. 282, 1. 7.

Cottell, p. 282, 1. 14, the cuttlefish. Of these, Sepiæ vel Lolligines calamariæ, Muffet says, they are called also 'sleewes' for their shape, and 'scribes' for their incky humour wherewith they are replenished, and are commended by Galen for great nourishers; their skins be as smooth as any womans, but their flesh is brawny as any ploughmans; therefore I fear me Galen rather commended them upon hear-say then upon any just cause or true experience.

For the Salens I can only suggest thunny. Aldrovandi, de Piscibus, treating of the synonyms of the Salmon, p. 482, says, "Græcam salmonis nomenclaturam non inuenio, neque est quod id miretur curiosus lector, cum in Oceano tantum fluminibusque in eum se exonerantibus reperiatur, ad quæ veteres Græci nunquam penetraruut. Qui voluerit, Salangem appellare poterit. Zaláx enim boni, id est, delicati piscis nomen legitur apud Hesychium, nec præterea qui sit, explicatur: aut a migrandi natura karaváðpoμos, vel opóμaç fluviatilis dicatur, nam Aristoteles in mari dromades vocat Thunnos aliosque gregales, qui aliunde in Pontum excurrunt, et vix vno loco conquiescunt; aut nomen fingatur a saltu, & aλuwv dicitur. Non placet tamen, salmonis nomen a saltu deduci, aut etiam á sale, licet saliendi natura ei optimè quadret saleque aut muria inueturaria etiam soleat. Non enim latine sed a Germanis Belgisuè Rheni accolis, aut Gallis Aquitanicis accepta vox est." See also p. 318. 'Scardula, et Incobia ex Pigis, et Plota, Salena.' Gesner, de Piscibus, p. 273. Can salens be the Greek 'owλny, a shell-fish, perhaps like the razor-fish. Epich. p. 22.'-Liddell and Scott-? I presume not. Solen. The flesh is sweet; they may be eaten fryed or boiled.' 1661, R. Lovell, Hist. of Animals, p. 240. Solen: A genus of bivalve mollusks, having a long slender shell; razor-fish.' Webster's Dict.

Sele turrentyne, p. 277. Seemingly a variety of seal, or of cel or sole if sele is a misprint. But I cannot suggest any fish for it.

Rochets, p. 281, 1. 5. Rubelliones. Rochets (or rather Rougets, because they are so red) differ from Gurnards and Curs, in that they are redder by a great deal, and also lesser; they are of the like flesh and goodness, yet better fryed with onions, butter, and vinegar, then sodden. Muffett, p. 166.

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