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vernage, of the beste that may be had, to the honor and lawde of the principall of the house.
How to carve &
[XI. How to Carve.] to lose and t[i]re or sawse a capon :' begynne at the
lifte legge first of a Swan”; & lyfte a gose y-reared at the Wild-fowl, Crane, right legge first, and soo a wilde fowle. To unlose, tire,
or display a crane3: cutte away the nekke in a voyde plate, rere legge and whyngge as of a capon ; take of ij leches of the briste, and cowche legge and whyngge and lechis into a faire voyde plater ; mynse the legge, and poyntes of whinge; sawse hym with mustard, vinager, and pouder gynger, and serve hit before the sovrayne, and the carcas in a charger besyde: serve it hole before the sovrayne. and he“ may be served and dressed as a capon,
save one thyng, his breste bone. To tyre or ellis to Heronsew, dismember an heronsew 6: rere legge and whinge as of
a crane; cowche them aboute the body on bothe sydes, the hedde and the nekke being upon the golet: serve him forth, and yf he be mynsed, sawse hym with
mustard, burage, suger, and powder of gynger. Bittern,
To lose or untache a bitorn 8 : kitte his nekke, and lay hit by the hedde in the golette ; kitte his whynge by the joynte ; rere hym legge and whynge, as the heron;
serve him fourth; no sawse unto hym but only salte. Egret.
To lose or spoyle an Egrete 9 : rere uppe his legge
1 There must be some omission here. See Russell, 1. 409, and W. de Worde, p. 275.
2 See Russell, l. 403. Wynkyn de Worde, p. 275, directs the swan to be carved like the goose is, p. 277. • See Russell, 1. 427-32 ; Wynkyn de Worde, p. 276.
Rere is cut off.
4 that is, the crane. 5 See Russell, 1. 431 and note; W. de Worde, p. 273, 1. 6;
6 Russell, 1. 422; Wynkyn de Worde, p. 276, p. 278, 1. 20. .
Borage is a favourite flavouring for cups and other drinks. 6 Russell, 1. 421; Wynkyn de Worde, p. 276. 9 Russell, 1. 421 ; Wynkyn de Worde, p. 276.
and whynge, as of a henne, aboute the carcas: no sawse to him but salte.
To tyre or to elel a partorich? or a quayle 3 Partridge, Quail, y-whyngged: rere uppe whynge and legge, as of an henne ; cowche them aboute the carcas ; no sawse save salte, or mustard and sugar. To lose or unlase a fesauntó: rere uppe legge and whynge as an henne ccwche legge and whynge aboute the carcas; serve hym fourth ; no sawse but salte: but and yf he be mynsed, take whyte wyne, sugur, mustard, and a lyttell of powder gynger.
ffor to make a feste for a bryde.
A Bridal Feast.
The ffirst cours: brawne, with the borys hed," Boar's head, and lying in a felde, hegge 6 about with a scriptur, sayng on this wyse;
“Welcombe you bretheren godely in this hall !?
Ffurmente with veneson, swanne, pigge.
1 Fr. aile, wing; but ailer, to give wings unto. Cotgrave.
5 See the carol from the Porkington MS., “ The Boris hede
The second course. Veneson in broth, viaunde Ryalle!, veneson rosted, crane, cony, a bake mete, leche damaske?, with a sotelte: An anteloppe sayng 3 on a sele that saith with scriptour “beith all gladd & mery that sitteth at this messe, and prayeth for the kyng and all his."4
The thirde course. Creme of Almondys, losynge in syruppe, betoure, partrich, plover, snyte, pouder veal, leche veal, wellis in sotelte, Roches in sotelte, Playce in sotelte ; a bake mete with a sotelte : an angell with a scriptour, “thanke all, god, of this feste."
Cheese and a cake with a Device of Child-bearing
The iiij cours. Payne puff,7 chese, freynes, 8 brede hote, with a cake, and a wif lying in childe-bed, with a scriptour
1 Here is the Recipe in Household Ordinances, &c., p. 455, for “ Viande Riall for xl, Mess :"
Take a galone of vernage, and sethe hit into iij. quartes, and take a pynte therto, and two pounde of sugre, ü lb. of chardekoynes [quinces ? «Quynce, a frute, pomme de quoyn, Palsgrave) a pounde of paste-roiale, and let hit sethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the settynge doune of the fyre putte the 3olkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde foyle, and another of sylver foyle, and laye hom on Seint Andrews crosse wyse above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betweene the barres : and serve hit forthe.
2 Leyse Damask. Leland, Coll. iv. p. 226 ; Leche Damaske, ibid. vi. p. 5; in Forme of Cury, p. 141.
3? Fr. seoir, to sit.
5? welkis. 6 Roches or Loches in Egurdouce. H. Ord. p. 469.
See the Recipe for it, p. 148, note ? ; and in Household Ordi. nances, p. 450.
8 flaunes ? see p. 287; or chese-freynes for cheesecakes. 9 Were the cheese and cake meant as a symbol of the Groaning 1 ? must get a baby: or is ye =I?
saing in this wyse, “ I am comyng toward your bryde. and a promise of yf ye dirste onys loke to me ward, I wene ye nedys muste."
Another course or servise. Brawne with mustard, umblys of a dere or of a sepe ? ; swanne, capon, lambe.
Cake & Cheese (so called in allusion to the mother's complaints at her delivery) mentioned by Brand, Pop. Ant. ii« 44, ed. 1841, or was the cake the wedding cake ?
The Houshold Stuff occupied at the
Lord Mayor's Feast, a.d. 1503.
[Balliol MS. 354, fil C ii. All the final ll's are
crossed in the MS.)
here ffolowith suche howshold stuff as must nedis be ocupied at the mayres fest yerely kepte at the yelde hall.
ffirst, v diaper table clothes // iiij Cowchers' of
playñ clothe // iiij longe towellis of dyaper // Item x napery doz napkyns / Item ij doz Ewry towellis. Item viij
shetis for coberde clothes // Item a doz couer-payns 2 ffor wafere.
| Receyte for ypocras. | Item Cynamon x 11 / Gynger iiij 11 / Grayns j 11 / Suger iiij 11 //
Butlers towellis. xxxvj butlers towellis, the length of a towell an ell & a half; // & quarter brode that is, iiij towellis of an ell g: a half,3 of ell brode clothe.
| ffor the mayres offessers. I ffirst ffor sewers & carwers / iiij towellis of fyne clothe, ij ellis longe, & half a yarde brode, summa iiij ellis.
3 MS. ell d.