[Sidenote: Put the Salt on the right of your lord; on its left, atrencher or two; on their left, aknife, then white rolls,]

Set your{e} salt o e right side / wher{e} sitt{es} your{e} soverayne, o e lyfft Side of your{e} salt / sett your{e} trencher oon & twayne, o e lifft side of yo{ur} tr{e}nchour{e} lay your{e} knyffe syng{u}l{e}r & play;

[Textnote: [* a space in theMS.]]

and o e ....[*] side of your{e} knyff{es} / oo by o e white payne; 204

[Sidenote: and beside them a spoon folded in a napkin. Cover allup. At the other end set a Salt and two trenchers.]

your{e} spone vppo a napky fayr{e} / [gh]et folde wold hebe, besides e bred it wold be laid, so, y telle the: Cover your spone / napky, trencher, & knyff, {a}t no ma hemse. at e o{er} ende of e table / a salt w{i}t{h} ij. trenchers sett ye. 208

[Sidenote: How to wrap up your lord's bread in a stately way. Cut your loaves all equal.]

[Textnote: [** ? MS.]]

S{ir},[**] [gh]eff ow wilt wrappe y sou{er}aynes bred stately, Thow must square & p{ro}porciou{n} y bred clene & evenly, and at no loof ne bunne be mor{e} a o{er} p{ro}porcionly, and so shaltow make y wrappe for y mast{er} man{er}ly; 212

[Sidenote: Take a towel two and a half yards long by the ends, fold up a handful from each end,]

a take a towaile of Raynes,[45] of ij. yard{es} and half wold itbe, take y towaile by the end{es} dowble / and fair{e} o a table layye, a take e end of {a}t bought / an handfull{e} in hande, now her{e} yeme: wrap ye hard at handfull{e} or mor{e} it is e styffer, ytelle e 216

[Sidenote: and in the middle of the folds lay eight loaves or buns, bottom to bottom;]

a ley betwene e endes so wrapped, in myddes of at towell{e}, viij loves or bonnes, botom to botom, forsothe it will{e} do well{e}, and whe e looff{es} ar betwe, a wrappe hit wisely & fell{e}; and for your{e} enformaciou{n} mor{e} playnly y will{e} yow tell{e}, 220

[Sidenote: put a wrapper on the top, twist the ends of the towel together, smooth your wrapper,]

ley it o e vpper part of e bred, y telle yow honestly; [Fol. 174.] take boe endis of e towell{e}, & draw em straytly, and wrythe an handfull{e} of e towell{e} next e bred myghtily, and se at thy wrapper{e} be made strayt & evy styffely. 224

[Sidenote: and quickly open the end of it before your lord.]

whe he is so y-graithed,[46] as ri[gh]t befor{e} y haue saide, e shall{e} ye ope hym thus / & do hit at a brayd, ope e last end of y wrapper{e} befor{e} i sou{er}ayne laid, and your{e} bred sett in man{er} & forme: e it is honestly arayd. 228

[Sidenote: After your lord's lay the other tables. Deck your cupboard with plate, your washing-table with basins, &c.]

+So, whe y sou{er}eignes table is drest in us array, kou{er} all{e} o{er} bord{es} w{i}t{h} Salt{es}; trenchers & cuppes {er}o ye lay; an emp{er}iall{e} y Cuppeborde / w{i}t{h} Silu{er} & gild full{e} gay, y Ewry borde w{i}t{h} basons & lauo{ur}, wat{ur} hoot & cold, eche o{er} to alay. 232

[Sidenote: Have plenty of napkins, &c., and your pots clean.]

loke p{a}t ye haue napkyns, spones, & cuppis eu{er} y-nowe to your sou{er}aynes table, your{e} honeste for to allowe, also at pott{es} for wyne & ale be as clene as ey mowe; be eu{er}more war{e} of flies & mot{es}, ytelle e, for y prowe. 236

[Headnote: HOW TO LAY THE SURNAPE AND TABLE.]

[Sidenote: Make the Surnape with a cloth under a double napkin.]

+The surnape[47] ye shull{e} make w{i}t{h} lowly curtesye with a cloth{e} vndir a dowble of ri[gh]t feir{e} napry; take thy towailes end{es} next yow w{i}t{h}-out vilanye, and e ende of e cloth{e} o e vttur side of e towell{e} bye; 240

[Sidenote: Fold the two ends of your towel, and one of the cloth, a foot over, and lay it smooth for your lord to wash with.]

Thus all{e} iij. end{es} hold ye at onis, as ye well{e} may; now fold ye all{e} ther{e} at oonys {a}t a pli[gh]t passe not a fote brede all{e} way, a lay hyt fayr{e} & evy er{e} as ye ca hit lay; us aft{ur} mete, [gh]iff yowr{e} mastir will{e} wasch{e}, at he may. 244

[Sidenote: The marshal must slip it along the table, and pull it smooth.]

at e ri[gh]t ende of e table ye must it owt gyde, e marchall{e} must hit convey along{e} e table to glide; So of all{e} iij clothes vppeward e ri[gh]t half at tide, and at it be draw strayt & evy boe in length{e} & side. 248

[Sidenote: Then raise the upper part of the towel, and lay it even, so that the Sewer (arranger of dishes) may make a state.]

Then must ye draw & reyse / e vpper p{ar}te of e towell{e}, Ley it w{i}t{h}-out ruffelyng{e} strei[gh]t to at o{er} side, y e telle; a at eu{er}y end {er}of convay half a yarde or an elle, at e sewer{e} may make[A] a state / & plese h{i}s mastir well{e}. 252

[Text note A: make is repeated in the MS.]

[Sidenote: When your lord has washed, take up the Surnape with your two arms, and carry it back to the Ewery.]

whan e state hath wasch{e}, e surnap drawne playne, e must ye ber{e} fore e surnape befor{e} your{e} souerayne, and so must ye take it vppe with{e} your{e} armes twayne, and to e Ewery bere hit your{e} silf agayne. 256

[Sidenote: Carry a towel round your neck. Uncover your bread; see that all diners have knife, spoon, and napkin.]

a-bowt your{e} nekke a towell{e} ye ber{e}, so to s{er}ue your{e} lorde, a to hym make curtesie, for so it will{e} accorde. vnkeu{er} your{e} brede, & by e salt sette hit euy o e borde; looke er{e} be knyfe & spone / & napky w{i}t{h}-outy[{n}] any worde. 260

[Sidenote: Bow when you leave your lord. Take eight loaves from the bread-cloth, and put four at each end.]

Eu{er} wha ye dep{ar}te from your{e} sou{er}aigne, looke ye bowe yo{ur} knees; [Fol. 174b.] to e port-payne[48] forth{e} ye passe, & er{e} viij. loues ye leese: Set at eiur end of e table .iiij. loofes at a mese, a looke at ye haue napky & spone eu{er}y p{er}sone to plese. 264

[Sidenote: Lay for as many persons as the Sewer has set potages for, and have plenty of bread and drink.]

wayte well{e} to e Sewer{e} how many potag{es} keueredhe; keu{er} ye so many p{er}sonis for your{e} honeste. a serve forth{e} your{e} table / vche p{er}sone to his degre, and at {er} lak no bred / trenchour{e}, ale, & wyne / eu{er}mor{e} ye se. 268

[Sidenote: Be lively and soft-spoken, clean and well dressed. Don't spit or put your fingers into cups.]

be glad of cher{e} / Curteise of kne / & soft of speche, Fayr{e} hand{es}, clene nayles / honest arrayed, ythe teche; Coughe[*] not, ner spitte, nor to lowd ye reche, ne put your{e} fyngurs in the cuppe / moot{es} for to seche. 272

[Footnote *: Mark over h.]

[Sidenote: Stop all blaming and backbiting, and prevent complaints.]

yet to all{e} e lord{es} haue ye a sight / for groggy{n}g{e} & atwytyng{e}[49] of fellows at be at e mete, for eir{e} bakbytyng{e}; Se ey be s{er}ued of bred, ale, & wyne, for complaynyng{e}, and so shall{e} ye haue of all{e} me / good loue & praysyng{e}. 276

[Headnote: SYMPLE CONDICIONS: HOW TO BEHAVE.]

[Sidenote: General Directions for Behaviour.]

+Symple condicions.

[Sidenote: Don't claw your back as if after a flea; or your head, as if after a louse.]

+Symple Co{n}dicyons of a p{er}sone {a}t is not taught, y will{e} ye eschew, for eu{er}mor{e} ey be nowght. your{e} hed ne bak ye claw / a fleigh as augh{e} ye sought, ne your{e} heer{e} ye stryke, ne pyke / to prall{e}[50] for a flesch{e} mought.[51] 280

[Sidenote: See that your eyes are not blinking and watery. Don't pick your nose, or let it drop, or blow it too loud,]

Glowtyng{e}[52] ne twynkelyng{e} w{i}t{h} your{e} y[gh]e / ne to heuy of cher{e}, watery / wynkyng{e} / ne droppyng{e} / but of sight cler{e}. pike not your{e} nose / ne at hit be droppyng{e} w{i}t{h} no peerlis cler{e}, Snyff nor snityng{e}[53] hyt to lowd / lest your{e} sou{er}ayne hit her{e}. 284

[Sidenote: or twist your neck. Don't claw your cods, rub your hands,]

wrye not your{e} nek a doyle[54] as hit wer{e} a dawe; put not your{e} hand{es} in your{e} hose your{e} codwar{e}[55] fer to clawe, nor pikyng{e}, nor trifelyng{e} / ne shrukkyng{e} as au[gh] ye wold sawe; yo{ur} hond{es} frote ne rub / brydelynge w{i}t{h} brest vppo yo{ur} crawe; 288

[Sidenote: pick your ears, retch, or spit too far. Don't tell lies,]

w{i}t{h} your{e} eris pike not / ner be ye slow of heryng{e}; areche / ne spitt to ferr{e} / ne haue lowd laughyng{e}; Speke not lowd / be war of mowyng{e}[56] & scornyng{e}; be no lier w{i}t{h} your{e} mouth{e} / ne lykorous, ne dryvelyng{e}. 292

[Sidenote: or squirt with your mouth, gape, pout,or put your tongue in a dish to pick dust out.]

w{i}t{h} your{e} mouthe ye vse now{er} to squyrt, nor spowt; be not gapyng{e} nor ganyng{e}, ne w{i}t{h} y mouth to powt lik not w{i}t{h} y tong{e} in a disch, amote to haue owt. Be not rasche ne recheles, it is not worth a clowt. 296

[Sidenote: Don't cough, hiccup, or belch, straddle your legs, or scrub your body.]

w{i}t{h} your{e} brest / sigh{e}, nor cowgh{e} / nor brethe, your{e} sou{er}ayne befor{e}; [Fol. 175.] be yoxing{e},[57] ne bolkyng{e} / ne gronyng{e}, neu{er} e more; w{i}t{h} your{e} feet trampelyng{e}, ne settyng{e} your{e} leggis a shor{e}[58]; w{i}t{h} your{e} body be not shrubbyng{e}[59]; Iettyng{e}[60] is no loor{e}. 300

[Sidenote: Don't pick your teeth, cast stinking breath on your lord, fire your stern guns, or expose your codware before your master.]

Good so, y teth{e} be not pikyng{e}, grisyng{e},[61] ne gnastynge[62]; ne stynkyng{e} of breth{e} o your{e} sou{er}ayne castyng{e}; w{i}t{h} puffyng{e} ne blowyng{e}, now{er} full{e} ne fastyng{e}; and all{e} wey be war{e} of y hyndur part from gu{n}nes blastyng{e}. 304

These Cuttid[63] galaunt{es} with their{e} codwar{e}; at is a vngoodly gise;— Other tacches[64] as towchyng{e} / y spar{e} not to mysp{ra}ue aft{ur} myne avise,— whe he shall{e} s{er}ue his mastir, befor{e} hym o e table hit lyes; Eu{er}y sou{er}eyne of sadnes[65] all{e} suche sort shall{e} dispise. 308

[Sidenote: Many other improprieties a good servant will avoid.']

Many moo condicions a ma myght fynde / a now ar named her{e}, {er}for{e} Eu{er}y honest s{er}uand / avoyd all{e} thoo, & worshipp{e} lat hym leer{e}. Panter, yoma of e Celler{e}, butler{e}, & Ewer{e}, y will{e} at ye obeye to e marshall{e}, Sewer{e}, & kerver{e}.[66]' 312

[Headnote: HOW TO CARVE, AND TO LAY TRENCHERS.]

[Sidenote: 'Sir, pray teach me how to carve, handle a knife, and cut up birds, fish, and flesh.']

"+Good syr, y yow pray e connyng{e}[A] of kervyng{e} ye will{e} me teche, and e fayr{e} handlyng{e} of a knyfe, yyow beseche, and all{e} wey wher{e} y shall{e} all{e} man{er} fowles / breke, vnlace, or seche,[67] and w{i}t{h} Fysch{e} or flesch{e}, how shall{e} y demene me w{i}t{h} eche." 316

[Text note: MS. comynge.]

[Sidenote: 'Hold your knife tight, with two fingers and a thumb,]

+"So, thy knyfe must be bryght, fayr{e}, & clene, and yne hand{es} fair{e} wasch{e}, it wold e well{e} be sene. hold alwey thy knyfe sur{e}, y self not to tene, and passe not ij. fyngurs & a thombe o thy knyfe so kene; 320

[Sidenote: in your midpalm. Do your carving, lay your bread, and take off trenchers, with two fingers and thumb.]

In mydde wey of thyne hande set the ende of e haft Sur{e}, Vnlasyng{e} & mynsyng{e} .ij. fyngur{s} w{i}t{h} e thombe / {a}t may ye endur{e}. kervyng{e} / of bred leiyng{e} / voydyng{e} / of cromes & trenchewr{e}, w{i}t{h} ij. fyngurs and a thombe / loke ye haue e Cure. 324

[Sidenote: Never touch others' food with your right hand, but only with the left.]

Sett neu{er} o fysch{e} nor flesch{e} / beest / nor fowle, trewly, Moor{e} a ij. fyngurs and a thombe, for at is curtesie. Touche neu{er} w{i}t{h} your{e} right hande no man{er} mete surely, but w{i}t{h} your lyft hande / as y seid afor{e}, for {a}t is goodlye. 328

[Sidenote: Don't dirty your table or wipe your knives onit.]

All{e}-wey w{i}t{h} your{e} lift hand hold yo{ur} loof w{i}t{h} myght, [Fol. 175b.] and hold your{e} knyfe Sur{e}, as y haue geue yow sight. enbrewe[68] not your{e} table / for a ye do not ryght, ne {er}-vppo ye wipe your{e} knyff{es}, but o your{e} napky plight. 332

[Sidenote: Take a loaf of trenchers, and with the edge of your knife raise a trencher, and lay it before your lord;]

Furst take a loofe of trenchurs in y lifft hande, a take y table knyfe,[69] as y haue seid afor{e} hande; w{i}t{h} the egge of e knyfe your{e} trencher{e} vp be ye reysande as nyghe e poynt as ye may, to-for{e} your{e} lord hit leyande; 336

[Sidenote: lay four trenchers four-square, and another on the top. Take a loaf of light bread,]

right so .iiij. trenchers oo by a-nothur .iiij. squar{e} ye sett, and vppo o trenchurs .iiij. a trenchur sengle w{i}t{h}-out lett; a take your{e} loof of light payne / as y haue said [gh]ett, and w{i}t{h} the egge of e knyfe nygh{e} your hand ye kett. 340

[Sidenote: pare the edges, cut the upper crust for your lord,]

Furst par{e} e quarters of the looff round all{e} a-bowt, a kutt e vpper crust / for your{e} sou{er}ayne, & to hym alowt. Suffer{e} your{e} parell{e}[70] to stond still{e} to e botom / & so ny[gh]e y-spend owt, so ley hym of e cromes[A] a quarter of e looff Saunc[gh] dowt; 344

[Text note: MS. may be coomes.]

[Sidenote: and don't touch it after it's trimmed. Keep your table clean.]

Touche neu{er} e loof aft{ur} he is so tamed, put it, [on] a plater{e} or e almes disch {er}-for{e} named. Make clene your{e} bord eu{er}, a shall{e} ye not be blamed, a may e sewer{e} his lord s{er}ue / & neyth{ur} of yow be gramed[71] 348

[Headnote: FUMOSITEES.]

[Sidenote: Indigestibilities.]

Fumositees.

[Sidenote: You must know what meat is indigestible, and what sauces are wholesome.]

+Of all{e} man{er} met{es} ye must thus know & fele e fumositees of fysch, flesch{e}, & fowles dyu{er}s & feele, And all{e} man{er} of Sawc{es} for fisch{e} & flesch{e} to p{re}serue yo{ur} lord in heele; to yow it behouyth to knew all{e} ese eu{er}y deele." 352

+"Syr, hertyly y pray yow for to telle me Certenle of how many met{es} at ar fumose in eir{e} degre."

[Sidenote: These things are indigestible:]

+"In certey, my so, at sone shall{e} y shew the by letturs dyu{er}s told{e} by thries thre, 356

[Sidenote: Fat and Fried, Raw and Resty, Salt and Sour,]

+F, R,+ and +S+ / in dyu{er}se tyme and tyde +F+ is e furst / at is, +Fatt, +Farsed, & +Fried; +R+, +raw / +resty, and +rechy, ar combero{us} vndefied; +S+ / +salt / +sowre / and +sowse[72] / all{e} suche ow set a-side, 360

[Sidenote: also sinews, skin, hair, feathers, crops, heads, pinions, &c., legs, outsides of thighs, skins;]

w{i}t{h} other of the same sort, and lo thus ar thay, Senowis, skynnes / heer{e} / Cropyns[73] / yong{e} fedurs for certe y say, heedis / py{n}nyns, boonis / all{e} ese pyke away, Suffir neu{er} y sou{er}ayne / to fele em, ythe pray / 364

[Sidenote: these destroy your lord's rest.']

All{e} man{er} leggis also, bothe of fowle and beestis, the vttur side of the thygh{e} or legge of all{e} fowlis in feest{is}, the fumosite of all{e} man{er} skynnes y p{ro}mytt e{e} by heestis, all{e} ese may benym[74] y sou{er}ayne / from many nyght{is} rest{is}." 368

[Headnote: KERUYNG OF FLESH.]

[Sidenote: 'Thanks, father, I'll put your teaching into practice, and pray for you.]

+"Now fayr{e} befall{e} yow fadur / & well{e} must ye cheve,[75] For these poyntes by practik y hope full{e} well{e} to p{re}ve, and yet shall{e} y p{ra}y for yow / dayly while at y leue / bothe for body and sowle / at god yow gyde from greve; 372

[Sidenote: But please tell me how to carve fish and flesh.']

Prayng{e} yow to take it, fadur / for no displesur{e}, yf y durst desir{e} mor{e} / and at y myght{e} be sur{e} to know e kervyng{e} of fisch{e} & flesch{e} / aftur cock{es} cur{e}: y hed leu{er} e sight of that / tha A Scarlet hur{e}."[76] 376

[Sidenote: Carving of Meat.]

Kervyng of flesh:

[Sidenote: Cut brawn on the dish, and lift slices off with your knife;]

+"Son, take y knyfe as y taught e while er{e}, kut bravne in e disch{e} ri[gh]t as hit lieth{e} ther{e}, and to y sou{er}eynes trenchour{e} / w{i}t{h} e knyfe / ye h{i}t ber{e}: pare e fatt {er}-from / be war{e} of hide & heer{e}. 380

[Sidenote: serve it with mustard. Venison with furmity.]

Tha whan ye haue it so y-leid / o y lord{es} trenchour{e}, looke ye haue good mustarde {er}-to and good licour{e}; Fatt venesou{n} w{i}t{h} frumenty / hit is a gay plesewr{e} your{e} sou{er}ayne to s{er}ue with in sesou{n} to his honowr{e}: 384

[Sidenote: Touch Venison only with your knife, pare it, cross it with 12 scores,]

Towche not e venisou{n} w{i}t{h} no bare hand but with{e} y knyfe; is wise shall{e} ye be doand{e}, with{e} e fore part of e knyfe looke ye be hit parand, xij. draught{es} w{i}t{h} e egge of e knyfe e venison crossand{e}. 388

[Sidenote: cut a piece out, and put it in the furmity soup.]

Tha wha ye at venesou{n} so haue chekkid hit, [Fol. 176b.] with e fore p{ar}te of your{e} knyfe / {a}t ye hit owt kytt, In e frume{n}ty potage honestly ye co{n}vey hit, in e same forme w{i}t{h} pesy & bake wha sesou{n} {er}-to doth{e} sitt. 392

[Sidenote: Touch with your left hand, pare it clean, put away the sinews, &c.]

With{e} your{e} lift hand touche beeff / Chyne[77] / motou{n}, as is a-for{e} said, & pare hit clene or {a}t ye kerve / or hit to yo{ur} lord be layd; and as it is showed afor{e} / bewar{e} of vpbrayd{e}; all{e} fumosite, salt / senow / Raw / a-side be hit convayd{e}. 396

[Sidenote: Partridges, &c.: takeup by the pinion, and mince them small in the sirrup.]

In siripp{e} / p{ar}trich{e} / stokdove / & chekyns, in s{er}uyng{e}, w{i}t{h} yo{ur} lifft hand take em by e pyno of e whyng{e}, & at same w{i}t{h} e fore p{ar}te of e knyfe be ye vp reryng{e}, Mynse hem small{e} in e sirupp{e}: of fumosite algate be ye feeryng{e}. 400

[Headnote: HOW TO CARVE LARGE ROAST BIRDS, SWAN, CAPON, &C.]

[Sidenote: Larger roast birds, as the Osprey, &c., raise up [? cut off] the legs, then the wings,]

Good so, of all{e} fowles rosted y tell{e} yow as y Ca, Every goos / teele / Mallard / Ospray / & also swanne, reyse vp o leggis of all{e} ese furst, ysey the tha, afft{ur} at, e whyng{es} large & rownd / a dar{e} blame e no man; 404

[Sidenote: lay the body in the middle, with the wings and legs roundit, in the same dish.]

Lay the body in mydd{es} of e disch{e} / or in a-nod{ur} charger{e}, of vche of ese w{i}t{h} whyng{es} in mydd{es}, e legg{es} so aftir ther{e}. of all{e} ese in .vj. lees[78] / if at ye[A] will{e}, ye may vppe arer{e}, & ley em betwene e legg{es}, & e whyng{es} in e same plater{e}. 408

[Text note: MS. may be yo.]

[Sidenote: Capons: take off the wings and legs; pour on ale or wine, mince them into the flavoured sauce.]

Capo, & hen of hawt grees[79], us wold ey be dight:— Furst, vn-lace e whynges, e legg{es} an in sight, Cast ale or wyne o em, as {er}-to belo{n}geth of ryght, & mynse em a in to e sawce w{i}t{h} powdurs kene of myght. 412

[Sidenote: Give your lord the left wing, and if he wantit, the right one too.]

Take capou{n} or he so enlased, & devide; take e lift whynge; in e sawce mynce hit eue beside, and yf your{e} sou{er}ayne ete sau{er}ly / & haue {er}to appetide, a mynce at our whyng{e} {er}-to to satisfye hym {a}t tyde. 416

[Sidenote: Pheasants, &c.: take off the wings, put them in the dish, then the legs.]

Feysaunt, p{ar}trich{e}, plou{er}, & lapewynk, yyow say, areyse[80] e whyng{es} furst / do as y yow pray; In e disch{e} forth{e}-with{e}, boe at ye ham lay, a aftur at / e leggus / w{i}t{h}out lengur delay. 420

[Sidenote: Woodcocks, Heronshaws, Brew, &c. break the pinions, neck, and beak.]

wodcok / Betowr{e}[81] / Egret[82] / Snyte[83] / and Curlew, heyrou{n}sew[84] / resteratiff ey ar / & so is the brewe;[85] ese .vij. fowles / must be vnlaced, y tell{e} yow trew, breke e pynons / nek, & beek, us ye must em shew. 424

[Sidenote: Cut off the legs, then the wings, lay the body between them.]

Thus ye must em vnlace / & in thus manere: [Fol. 177.] areyse e leggis / suffir{e} eir{e} feete still{e} to be o ther{e}, a e whyng{es} in e disch{e} / ye may not em forber{e}, e body a in e middes laid / like as y yow leer{e}. 428

[Headnote: HOW TO CARVE THE CRANE, FAWN, VENISON, &C.]

[Sidenote: Crane: take off the wings, but not the trompe in his breast.]

The Crane is a fowle / at strong{e} is w{i}t{h} to far{e}; e whyng{es} ye areyse / full{e} large evy thar{e}; of hyr{e} trompe[86] in e brest / loke {a}t ye bewar{e}. towche not hir trompe / eu{er}mor{e} at ye spar{e}. 432

[Sidenote: Peacocks, &c.: carve like you do the Crane, keeping their feeton.]

Pecok / Stork / Bustarde / & Shovellewr{e}, ye must vnlace em in e plite[87] / of e crane prest & pur{e}, so {a}t vche of em haue eyre feete aft{ur} my cur{e}, and eu{er} of a sharpe knyff wayte at ye be sur{e}. 436

[Sidenote: Quails, larks, pigeons: give your lord the legs first.]

Of quayle / sparow / larke / & litell{e} / m{er}tinet, pygeou{n} / swalow / thrusch{e} / osull{e} / ye not forgete, e legges to ley to yo{ur} sou{er}eyne ye ne lett, and afturward e whyngus if his lust be to ete. 440

[Sidenote: Fawn: serve the kidney first, then a rib. Pick the fyxfax out of the neck.]

Off Fowe / kid / lambe, / e kydney furst it lay, a lifft vp the shuldur, do as y yow say, [Gh]iff he will{e} {er}of ete / a rybbe to hym convay; but in e nek e fyxfax[88] at ow do away. 444 venesou{n} rost / in e disch{e} if your{e} sou{er}ayne hit chese,

[Sidenote: Pig: 1. shoulder, 2. rib. Rabbit: lay him on his back; pare off his skin;]

e shuldir of a pigge furst / a a rybbe, yf hit will{e} hym plese; e cony, ley hym o e bak in e disch, if he haue grece, while ye par awey e sky o vche side / & a breke hym or y[e] sece 448

[Sidenote: break his haunch bone, cut him down each side of the back, lay him on his belly, separate the sides from the chine, put them together again,]

betwene e hyndur legg{is} breke e canell{e} boo,[89] a w{i}t{h} your{e} knyfe areyse e sides along{e} e chyne Alone; so lay yo{ur} cony wombelong{e} vche side to e chyne / by craft as y co{n}ne, betwene e bulke, chyne, e sid{es} to-gedur{e} lat em be doo; 452

[Sidenote: cutting out the nape of the neck; give your lord the sides.]

The .ij. sides dep{ar}te from e chyne, us is my loor{e}, en ley bulke, chyne, & sides, to-gedir{e} / as ey wer{e} yor{e}. Furst kit owte e nape in e nek / e shuldurs befor{e}; w{i}t{h} e sides serve your{e} sou{er}anyne / hit state to restor{e}. 456

[Sidenote: Sucking rabbits: cut in two, then the hind part in two; pare the skin off, serve the daintiest bit from the side.]

Rabett{es} sowkers,[90] e fur{er} p{ar}te from e hyndur, ye devide; a e hyndur part at twey ye kut at tyde, par{e} e sky away / & let it not er{e} abide, a s{er}ue your{e} sou{er}ayne of e same / e deynteist of e side. 460

[Sidenote: Such is the way of carving gross meats.]

+The man{er} & forme of kervyng{e} of met{es} at by groos, [Fol. 177b.] afftur my symplenes y haue shewed, as y suppose: yet, good so, amonge o{er} estat{es} eu{er} as ow goose, as ye se / and by vse of your{e} self / ye may gete yow loos. 464

[Sidenote: Cut each piece into four slices (?) for your master to dip in his sauce.]

But fur{er}mor{e} enforme yow y must in metis kervyng{e}; Mynse ye must iiij lees[91] / to oo morsell{e} hangyng{e}, at your{e} mastir may take w{i}t{h} .ij. fyngurs in his sawce dippyng{e}, and so no napky / brest, ne borcloth{e}[92], in any wise enbrowyng{e}. 468

[Headnote: HOW TO CARVE LARGE AND SMALL BIRDS.]

[Sidenote: Of large birds' wings, put only three bits at once in the sauce.]

Of gret fowle / in to e sawce mynse e whyng{e} this wise; pas not .iij. morcell{es} in e sawc{e} at onis, as y yow avise; To your{e} sou{er}ayne e gret fowles legge ley, as is e gise, and us mowe ye neu{er} mysse of all{e} co{n}nyng{e} s{er}uise. 472

[Sidenote: Of small birds' wings, scrape the flesh to the end of the bone, and put it on your lord's trencher.]

Of all{e} man{er} smale brydd{is}, e whyng{is} o e trencher leying{e}, w{i}t{h} e poynt of your{e} knyfe / e flesch{e} to e boo end ye bryng{e}, and so co{n}veye hit o e trencher{e}, {a}t wise yo{ur} sou{er}ayne plesyng{e}, and w{i}t{h} fair{e} salt & trenchour{e} / hym also oft renewyng{e}. 476

[Sidenote: How to carve Baked Meats.]

Bake metes.[93]

[Sidenote: Open hot ones at the top of the crust, cold ones in the middle.]

Almaner{e} bakemet{es} at by good and hoot, Ope hem aboue e brym of e coffy[94] cote, and all{e} at by cold / & lusteth your{e} sou{er}ey to note, alwey in e mydway ope hem ye mote. 480

[Sidenote: Take Teal, &c., out of their pie, and mince their wings,]

Of capo, chike, or teele, in coffy bake, Owt of e pye furst at ye hem take, In a dische besyde / at ye e whyngus slake, thynk[95] y-mynsed in to e same w{i}t{h} yo{ur} knyfe ye slake, 484

[Sidenote: stir the gravyin; your lord may eat it with a spoon.]

And ster{e} well{e} e stuff {er}-in w{i}t{h} e poynt of yo{ur} knyfe; Mynse ye thynne e whyng{is}, be it in to veele or byffe; w{i}t{h} a spone lightely to ete yo{ur} sou{er}ayne may be leeff, So w{i}t{h} suche diet as is holsom he may length{e} his life. 488

[Sidenote: Cut Venison, &c., in the pasty. Custard: cut in squares with a knife.]

+Venesou{n} bake, of boor or othur venur{e}, [Fol. 178.] Kut it in e pastey, & ley hit o his trenchur{e}. Pygeo bake, e legg{is} leid to your{e} lord sur{e}, Custard,[96] chekkid buche,[97] squar{e} w{i}t{h} e knyfe; {us} is e cur{e} 492

[Headnote: HOW TO CARVE DOWCETES AND PAYNE PUFF.]

[Sidenote: Dowcets: pare away the sides; serve in a sawcer.]

a e sou{er}ayne, w{i}t{h} his spone wha he lusteth{e} to ete. of dowcet{es},[98] par{e} awey the sid{es} to e botom, & {a}t ye lete, In a sawcer{e} afor{e} your{e} sou{er}ayne semely ye hit sett wha hym liketh{e} to atast: looke ye not forgete. 496

[Sidenote: Payne-puff: pare the bottom, cut off the top. Fried things are indigestible.]

Payne Puff,[99] par{e} e botom ny[gh]e e stuff, take hede, Kut of e toppe of a payne puff, do thus as y rede;

[Textnote: (? p{ar}neys)]

Also pety p{er}ueys[100] be fayr{e} and clene / so god be your{e} spede. off Fryed met{es}[101] be war{e}, for ey ar Fumose in dede. 500

Fried metes.

[Sidenote: Poached-egg (?) fritters are best. Tansey is good hot. Don't eat Leessez.]

+O Frutur{e} viant[102] / Frutur sawge,[102] by good / bett{ur} is Frut{ur} powche;[102] Appull{e} frutur{e}[103] / is good hoot / but e cold ye not towche. Tansey[104] is good hoot / els cast it not in your{e} clowche. all{e} man{er} of leesse[gh][105] / ye may forber{e} / herber{e} in yow none sowche. 504

Len-voy

[Sidenote: Cooks are always inventing new dishes that tempt people and endanger their lives:]

{ Cook{es} w{i}t{h} eir{e} newe co{n}ceyt{es}, choppyng{e} / stampyng{e}, & gryndyng{e}, { Many new curies / all{e} day ey ar co{n}tryvyng{e} & Fyndyng{e} { {a}t p{ro}voketh{e} e peple to p{er}ell{es} of passage / rou[gh] peyne soor{e} pyndyng{e}, { & rou[gh] nice excesse of suche receyt{es} / of e life to make a endyng{e}. 508

[Sidenote: Syrups Comedies, Jellies, that stop the bowels.]

{ Some w{i}t{h} Sireppis[106] / Sawces / Sewes,[107] and soppes,[108] { Comedies / Cawdell{es}[109] cast in Cawdrons / ponnes, or pottes, { leesses / Ielies[110] / Fruturs / fried mete at stoppes { and distempereth{e} all{e} e body, bothe bak, bely, & roppes:[111] 512

[Sidenote: Some dishes are prepared with unclarified honey. Cow-heels and Calves' feet are sometimes mixed with unsugared leches and Jellies.]

{ Some man{er} cury of Cooke{s} crafft Sotelly y haue espied, { how eir{e} dischmet{es} ar dressid w{i}t{h} hony not claryfied. { Cow heelis / and Calves fete / ar der{e} y-bou[gh]t some tide { To medill{e} among{e} leeches[112] & Ielies / wha sug{er} shall{e} syt a-side. 516

[Headnote: POTAGES.]

Potages.[113]

[Sidenote: Furmity with venison, mortrewes,]

+Wortus w{i}t{h} an henne / Cony / beef, or els a haar{e}, [Fol. 178b.] Frumenty[114] w{i}t{h} venesou{n} / pesy w{i}t{h} bako, long{e} wort{es} not spar{e}; Gr{ow}ell{e} of force[115] / Gravell{e} of beeff[116] / or motou{n}, haue ye no car{e}; Gely, mortrows[117] / creyme of almond{es}, e mylke[118] {er}-of is good fare. 520

[Sidenote: jussell, &c., are good. Other out-of-the-way soups set aside.]

Iussell{e}[119], tartlett[120], cabag{es}[121], & nombles[122] of vennur{e},[A] all{e} ese potages ar good and sur{e} of o{er} sewes & potages {a}t ar not made by natur{e}, all{e} Suche siropis sett a side your{e} heer{e} to endur{e}. 524

[Text note: The long r and curl for e in the MS. look like f, as if for vennuf.]

[Sidenote: Such isa flesh feast in the English way.]

+Now, so, y haue yow shewid somewhat of myne avise, e service of a flesch{e} feest folowyng{e} englondis gise; Forgete ye not my loor{e} / but looke ye ber{e} good y[gh]es vppo our co{n}nyng{e} kervers: now haue y told yow twise. 528

[Headnote: THE SAUCES FOR DIFFERENT DISHES.]

[Sidenote: Sauces.]

Diuerce Sawces.[123]

[Sidenote: Sauces provoke a fine appetite.]

+Also to know your{e} sawces for flesch{e} conveniently, hit p{ro}vokith{e} a fyne apetide if sawce your{e} mete be bie; to the lust of your{e} lord looke {a}t ye haue er redy suche sawce as hym liketh{e} / to make hym glad & mery. 532

[Sidenote: Have ready Mustard for brawn, &c., Verjuice for veal, &c., Chawdon for cygnet and swan, Garlic, &c., for beef and goose,]

Mustard[124] is meete for brawne / beef, or powdred[125] motou{n}; verdius[126] to boyled capou{n} / veel / chike /or bako; And to signet / & swa, co{n}venyent is e chawdo[127]; Roost beeff / & goos / w{i}t{h} garlek, vinegr{e}, or pepur,[[127a]] in co{n}clusiou{n}. 536

[Sidenote: Ginger for fawn, &c., Mustard and sugar for pheasant, &c., Gamelyn for heronsew, &c., Sugar and Salt for brew, &c.,]

Gyng{er} sawce[128] to lambe, to kyd / pigge, or faw / in fere; to feysand, p{ar}trich{e}, or cony / Mustard w{i}t{h} e sugur{e}; Sawce gamely[129] to heyro-sewe / egret / crane / & plover{e}; also / brewe[130] / Curlew / sugre & salt / w{i}t{h} water{e} of e ryver{e}; 540

[Sidenote: Gamelyn for bustard, &c., Salt and Cinnamon for woodcock, thrushes, &c., and quails, &c.]

Also for bustard / betowr{e} / & shoveler{e},[131] gamely[132] is in sesou{n}; Wodcok / lapewynk / M{er}tenet / larke, & venysou{n}, Sparows / thrusches / all{e} ese .vij. w{i}t{h} salt & synamome: Quayles, sparowes, & snytes, wha eir{e} sesou{n} com,[133] 544 Thus to p{ro}voke a{n} appetide e Sawce hath{e} is op{er}aciou{n}.

[Headnote: HOW TO CARVE HERRINGS AND SALT FISH.]

[Sidenote: How to carve Fish.]

Kervyng of fische.[134]

[Sidenote: With pea soup or furmity serve a Beaver's tail, salt Porpoise, &c.]

+Now, good so, of kervyng{e} of fysch{e} y wot y must e leer{e}: To peso[135] or frumety take e tayle of e bever{e},[136] or [gh]iff ye haue salt purpose[137] / [gh]ele[138] / torrentill{e}[139], deynteith{us} fulle der{e}, 548 ye must do aftur{e} e forme of frumenty, as y said while er{e}.

[Sidenote: Split up Herrings, take out the roe and bones, eat with mustard.]

Bake heryng{e}, dressid & di[gh]t w{i}t{h} white sugur{e}; e white heryng{e} by e bak a brode ye splat hym sur{e}, bothe rough{e} & boon{us} / voyded / e may your{e} lorde endur{e} 552 to ete merily w{i}t{h} mustard {a}t tyme to his plesur{e}.

[Sidenote: Take the skin off salt fish, Salmon, Ling, &c., and let the sauce be mustard,]

Of all{e} man{er} salt fisch{e}, looke ye par{e} awey the felle, Salt samou{n} / Congur[140], grone[141] fisch{e} / boe lyng{e}[142] & myllewelle[143], & o your{e} sou{er}aynes trenche{ur} ley hit, as y yow telle. 556 e sawce {er}-to, good mustard, alway accordeth{e} well{e}.

[Sidenote: but for Mackarel, &c., butter of Claynes or Hackney (?)]

Saltfysch{e}, stokfisch{e}[144] / m{er}lyng{e}[145] / makerell{e}, butt{ur} ye may w{i}t{h} swete butt{ur} of Claynos[146] or els of hakenay, e boon{us}, skynnes / & fynnes, furst y-fette a-way, 560 e sett your{e} dische er{e} as your{e} sou{er}ey{n} may tast & assay.

[Sidenote: Of Pike, the belly is best, with plenty of sauce.]

Pike[147], to your{e} sou{er}ey y wold at it be layd, e wombe is best, as y haue herd it said{e}, Fysch{e} & sky to-gedir be hit convaied 564 w{i}t{h} pike sawce y-noughe {er}-to / & h{i}t shall{e} not be denayd.

[Sidenote: Salt Lampreys, cut in seven gobbets, pick out the backbones, serve with onions and galentine.]

The salt lamprey, gobe hit a slout[148] .vij. pec{is} y assigne; a pike owt e boon{us} ny[gh]e e bak spyne, and ley hit o {your} lord{es} trencher{e} whe{er} he sowpe or dyne, 568 & at ye haue ssoddy ynons[149] to meddill{e} w{i}t{h} galantyne.[150]

[Headnote: HOW TO CARVE PLAICE AND OTHER FISH.]

[Sidenote: Plaice: cut off the fins, cross it with a knife, sauce with wine, &c.]

Off playce,[151] looke ye put a-way e wat{ur} clene, afft{ur} at e fynnes also, at ey be not sene; Crosse hym e w{i}t{h} yo{ur} knyffe at is so kene; 572 wyne or ale / powd{er} {er}-to, your{e} sou{er}ay well{e} to queme.

[Sidenote: Gurnard, Chub, Roach, Dace, Cod, &c., split up and spread on the dish.]

Gurnard / roche[152] / breme / chevy / base / melet / in her kervyng{e}, Perche / rooche[153] / darce[154] / Makerell{e}, & whityng{e}, Codde / haddok / by e bak / splat em in e disch{e} liyng{e}, 576 pike owt e boon{us}, clense e refett[155] in e bely bydyng{e};

[Sidenote: Soles, Carp, &c., take off as served.]

Soolus[156] / Carpe / Breme de mer{e},[157] & trowt, [Fol. 179b.] ey must be taky of as ey in e disch{e} lowt, bely & bak / by goby[158] e boo to pike owt, 580 so serve ye lord{es} trencher{e}, looke ye well{e} abowt.

[Sidenote: Whale, porpoise, congur, turbot, Halybut, &c., cut in the dish,]

Whale / Swerdfysch{e} / purpose / dorray[159] / rosted wele, Bret[160] / samo / Congur[161] / sturgeou{n} / turbut, & [gh]ele, ornebak / thurle polle / hound fysch[162] / halybut, to hy{m} {a}t hath{e} heele, 584 all{e} ese / cut in e disch{e} as your{e} lord eteth{e} at meele.

[Sidenote: and also Tench in jelly. On roast Lamprons cast vinegar, &c., and bone them.]

Tenche[163] in Iely or in Sawce[164] / loke e{re} ye kut hitso, and o your{e} lord{es} trencher{e} se {a}t it bedo. Elis & lampurnes[165] rosted / wher{e} {a}t eue{r} ye go, 588 Cast vinegr{e} & powd{er} {er}o / furst fette e bon{us} em fro.

[Headnote: HOW TO CARVE CRABS AND CRAYFISH.]

[Sidenote: Crabs are hard to carve: break every claw, put all the meat in the body-shell,]

Crabbe is a slutt / to kerve / & a wrawd[166] wight; breke eu{er}y Clawe / a sond{ur} / for {a}t is his ryght: In e brode shell{e} putt your{e} stuff / but furst haue a sight 592 at it be clene from sky / & senow / or ye begy to dight.

[Sidenote: and then season it with vinegar or verjuice and powder. (?)]

And what[167] ye haue piked / e stuff owt of eu{er}y shell{e} w{i}t{h} e poynt of your{e} knyff, loke ye temp{er} hit well{e}, put vinegr{e} / {er}to, verdjus, or aysell{e},[168] 596 Cast {er}-o powdur, the bettur it will{e} smell{e}.

[Sidenote: Heat it, and give it to your lord. Put the claws, broken, in a dish.]

Send e Crabbe to e kychy / er{e} for to hete, agay hit facch{e} to y sou{er}ayne sittyng{e} at mete; breke e clawes of e crabbe / e small{e} & e grete, 600 In a disch em ye lay / if hit like yo{ur} sou{er}ayne to ete.

[Sidenote: The sea Crayfish: cut it asunder, slit the belly of the back part, take out the fish,]

Crevise[169] / us wise ye must them dight: Dep{ar}te the crevise a-sondir{e} euy to your{e} sight, Slytt e bely of the hyndur part / & so do ye right, 604 and all{e} hoole take owt e fisch{e}, like as y yow behight.

[Sidenote: clean out the gowt in the middle of the sea Crayfish's back; pick it out, tear it off the fish,]

Par{e} awey e red sky for dyu{er}s cawse & dowt, and make clene e place also / at ye call{e} his gowt,[170] hit lies in e mydd{es} of e bak / looke ye pike it owt; 608 areise hit by e yknes of a grote / e fisch{e} rownd abowt.

[Sidenote: and put vinegar toit; break the claws and set them on the table.]

put it in a disch{e} lees{e} by lees[171] / & at ye not forgete to put vinegr{e} to e same / so it towche not e mete; breke e gret clawes your{e} self / ye nede no cooke to trete, 612 Set em o e table / ye may / w{i}t{h}-owt any man{er} heete.

[Sidenote: Treat the back like the crab, stopping both ends with bread.]

The bak of e Crevise, us he must be sted: array hym as ye doth{e} / e crabbe, if at any be had, and boe end{es} of e shell{e} / Stoppe them fast w{i}t{h} bred, 616 & s{er}ue / your{e} sou{er}ey {er} w{i}t{h} / as he liketh{e} to be fedd.

[Sidenote: The fresh-water Crayfish: serve with vinegar and powder.]

Of Crevis dewe dou[gh][172] Cut his bely a-way, [Fol. 180.] e fisch{e} in A disch{e} clenly at ye lay w{i}t{h} vineg{er} & powdur {er} vppo, us is vsed ay, 620 a your{e} sou{er}ayne / wha hym semeth{e}, sadly he may assay.

[Headnote: HOW TO CARVE WHELKS AND LAMPREYS.]

[Sidenote: Salt Sturgeon: slit its joll, or head, thin. Whelk: cut off its head and tail, throw away its operculum, mantle, &c.,]

The Iolle[173] of e salt sturgeou{n} / thy / take hede ye slytt, & rownd about e disch{e} dresse ye muste hit. e whelke[174] / looke at e hed / and tayle awey be kytt, 624 his pyntill[175] & gutt / almond & mantill{e},[176] awey {er} fro ye pitt;

[Sidenote: cut it in two, and put it on the sturgeon, adding vinegar.]

The kut ye e whelk asond{ur}, eve pec{is} two, and ley e pecis {er}of / vppo your{e} sturgeou{n}so, rownd all abowt e disch / while {a}t hit will{e} go; 628 put vinegr{e} {er}-vppo / e bett{ur} a will{e} hitdo.

[Sidenote: Carve Baked Lampreys thus: take off the piecrust, put thin slices of bread on a Dish,]

Fresch{e} lamprey bake[177] / us it must be dight: Ope e pastey lid, {er}-in to haue a sight, Take e white bred y y-kut & li[gh]t, 632 lay hit in a charger{e} / disch{e}, or plater, ryght;

[Sidenote: pour galentyne over the bread, add cinnamon and red wine.]

w{i}t{h} a spone e take owt e gentill{e} galantyne,[178] In e disch{e}, o e bred / ley hit, le{m}ma myne, e take powd{ur} of Synamome, & te{m}p{er} hit w{i}t{h} red wyne: 636 e same wold plese a por{e} ma / y suppose, well{e} & fyne.

[Sidenote: Mince the lampreys, lay them on the sauce, &c., on a hot plate, serve up to your lord.]

Mynse ye e gobyns as thy as a grote, a lay em vppo your{e} galantyne stondyng{e} o a chaffir{e} hoote: us must ye di[gh]t a lamprey owt of his coffy cote, 640 and so may your{e} sou{er}ayne ete merily be noote.

[Sidenote: White herrings fresh; the roe must be white and tender serve with salt and wine.]

White heryng{e} in a disch{e}, if hit be seaward & fressh{e}, yo{ur} sou{er}ey to ete in seesou{n} of yer{e} / {er}-aft{ur} he will{e} Asch{e}. looke he be white by e boo / e rough{e} white & nesch{e}; 644 w{i}t{h} salt & wyne s{er}ue ye hym e same / boldly, & not to bassh{e}.

[Sidenote: Shrimps picked, lay them round a sawcer, and serve with vinegar."]

Shrympes well{e} pyked / e scales awey ye cast, Round abowt a sawcer / ley ye em in hast; e vinegr{e} in e same sawcer, {a}t your{e} lord may attast, 648 a w{i}t{h} e said fisch{e} / he may fede hym / & of em make no wast."

[Sidenote: "Thanks, father, I know about Carving now,]

+"Now, fadir, feir{e} falle ye / & crist yow haue in cure, For of e nurtur{e} of kervyng{e} y suppose at y be sur{e}, [Fol. 180b.] but yet a-nod{ur} office {er} is / saue y dar not endure 652 to frayne yow any further / for feer{e} of displesur{e}:

[Sidenote: but I hardly dare ask you about a Sewer's duties, how he is to serve."]

For to be a sewer{e} y wold y hed e co{n}nyng{e}, a durst y do my devoir{e} / w{i}t{h} any worshipfull{e} to be wo{n}nyng{e}; se at y know e course / & e craft of kervyng{e}, 656 y wold se e si[gh]t of a Sewer{e}[179] / what wey he / sheweth{e} in s{er}uyng{e}."

[Headnote: THE SEWER'S OR ARRANGER'S DUTIES.]

[Sidenote: The Duties of a Sewer.]

Office of a sewer.[180]

[Sidenote: "Son, since you wish to learn, I will gladly teach you.]

+"Now sen yt is so, my son / at science ye wold fay lere, drede yow no yng{e} daungeresnes; {us}[A] yshall{e} do my dever{e} to enforme yow feithfully w{i}t{h} ryght gladsom cher{e}, 660 & yf ye woll{e} lyste my lor{e} / somewhat ye shall{e} her{e}:

[Text note: Inserted in a seemingly later hand.]

[Sidenote: Let the Sewer, as soon as the Master begins to say grace, hie to the kitchen.]

Take hede wha e worshipfull{e} hed / at is of any place hath wasch{e} afor{e} mete / and bigy{n}neth{e} to sey e grace, Vn-to e kechy a looke ye take your{e} trace, 664 Entendyng & at your{e} co{m}maundyng{e} e s{er}uaund{es} of e place;

[Sidenote: I. Ask the Panter for fruits (as butter, grapes, &c.),]

Furst speke w{i}t{h} e panter{e} / or officer{e} of e spicery For frutes a-fore mete to ete em fastyng{e}ly, as butt{ur} / plommes / damesyns, grapes, and chery, 668 Suche in sesons of e yer{e} / ar served / to make me mery,

[Sidenote: if they are to be served. II. Ask the cook and Surveyor what dishes are prepared.]

Serche and enquere of em / yf such{e} s{er}uyse shall{e} be at day; an co{m}my w{i}t{h} e cooke / and looke what he will{e} say; e surveyour{e} & he / e certeynte tell{e} yow will{e} ay, 672 what met{es} // & how many disches / ey dyd for{e} puruay.

[Sidenote: III. Let the Cook serve up the dishes, the Surveyor deliver them]

And wha e surveour{e}[181] & e Cooke / w{i}t{h} yow done accorde, en shall{e} e cook dresse all{e} yng{e} to e surveyng{e} borde, e surveour{e} sadly / & soburly / w{i}t{h}-owte any discorde 676 Delyu{er} forth{e} his disches, ye to co{n}vey em to e lorde;

[Sidenote: and you, the Sewer, have skilful officers to prevent any dish being stolen.]

And whe ye bith{e} at e borde / of s{er}uyce and surveyng{e}, [Fol. 181.] se at ye haue officers boe courtly and co{n}nyng{e}, For drede of a disch{e} of your{e} course stelyng{e}[181], 680 whych{e} myght cawse a vileny ligtly in your{e} s{er}uice sewyng{e}.

[Sidenote: IV. Have proper servants, Marshals, &c., to bring the dishes from the kitchen. V. You set them on the table yourself.]

And se {a}t ye haue s{er}uytours semely / e disches for to ber{e}, M{ar}chall{es}, Squyers / & s{er}geaunt{es} of armes[182], if {a}t ey be ther{e}, at your{e} lord{es} mete may be brought w{i}t{h}out dowt or der{e}; 684 to sett it surely o e borde / your{e} self nede not feer{e}.

[Headnote: FIRST COURSE OF A FLESH DINNER.]

[Sidenote: A Meat Dinner.]

A dynere of flesche.[183]

[Sidenote: First Course.]

The Furst Course.

[Sidenote: 1. Mustard and brawn. 2. Potage. 3. Stewed Pheasant and Swan, &c. 4. Baked Venison.]

+Furst set forth{e} mustard / & brawne / of boor{e},[184] e wild swyne, Suche potage / as e cooke hath{e} made / of yerbis / spice / & wyne, Beeff, moto[185] / Stewed feysaund / Swa[186] w{i}t{h} the Chawdwy,[187] 688 Capou{n}, pigge / vensou{n} bake, leche lombard[188] / frutur{e} viaunt[189] fyne;

A Sotelte

[Sidenote: 5. A Deviceof Gabriel greeting Mary.]

{ And an a Sotelte: { Maydo mary at holy virgyne, { And Gabriell{e} gretyng{e} hur / w{i}t{h} an Ave. 692

[Sidenote: Second Course.]

The Second Course.

[Sidenote: 1. Blanc Mange (of Meat). 2. Roast Venison, &c. 3.Peacocks, heronsew,]

T{w}o potag{es}, blanger manger{e},[190] & Also Iely[191]: For a standard / vensou{n} rost / kyd, favne, or cony, bustard, stork / crane / pecok in hakill{e} ryally,[192] heiron-sew or / betowr{e}, w{i}t{h}-s{er}ue wit{h} bred, yf at drynk be by; 696

[Sidenote: egrets, sucking rabbits, larks, bream, &c. 4. Dowcets, amber Leche, poached fritters.]

Partrich{e}, wodcok / plover{e} / egret / Rabett{es} sowker{e}[193]; Gret briddes / larkes / gentill{e} breme de mer{e}, dowcett{es},[194] payne puff, w{i}t{h} leche / Ioly[195] Amber{e}, Fretour{e} powche / a sotelte folowyng{e} in fer{e}, 700

[Sidenote: 5. A Device of an Angel appearing to three Shepherds on a hill.]

e course for to fullfylle, An angell{e} goodly ka apper{e}, and syngyng{e} w{i}t{h} a mery cher{e}, Vn-to .iij. shep{er}d{es} vppo a hill{e}. 704

[Headnote: 3RD COURSE OF A FLESH DINNER.]

[Sidenote: Third Course.]

The iij^d Course.

[Sidenote: 1. Almond cream. 2. Curlews, Snipes, &c. 3. Fresh-water crayfish, &c. 4. Baked Quinces, Sage fritters, &c.]

"Creme of almond{es}, & mameny, e iij. course in coost, Curlew / brew / snyt{es} / quayles / sp{ar}ows / m{er}tenett{es} rost, P{er}che in gely / Crevise dewe dou[gh] / pety p{er}ueis[196] w{i}t{h} e moost, Quynces bake / leche dugard / Frutur{e} sage / yspeke of cost, 708

[Sidenote: 5. Devices: The Mother of Christ, presented by the Kings of Cologne.]

and soteltees full{e} soley: at lady {a}t conseuyd by the holygost hym {a}t distroyed e fend{es} boost, presentid plesauntly by e kyng{es} of coley. 712

[Sidenote: Dessert. White apples, caraways, wafers and Ypocras.]

Afft{ur} is, delicat{is} mo. Blaunderell{e}, or pepyns, w{i}t{h} carawey in confite, Waffurs to ete / ypocras to drynk w{i}t{h} delite.

[Sidenote: Clear the Table.]

now is fest is fynysched / voyd e table quyte 716 Go we to e fysch{e} fest while we haue respite, & a w{i}t{h} godd{es} g{ra}ce e fest will{e} bedo.

[Headnote: 1ST COURSE OF A FISH DINNER.]

[Sidenote: A Fish Dinner.]

A Dinere of Fische.[197]

[Sidenote: First Course.]

The Furst Course.

[Sidenote: 1. Minnows, &c. 2. Porpoise and peas. 3. Fresh Millwell. 4. Roast Pike.]

"Musclade or[198] menows // w{i}t{h} e Samou{n} bellows[199]// eles, lampurns in fer{e}; Peso w{i}t{h} e purpose // ar good potage, as y suppose // 720 as falleth{e} for tyme of e yer{e}: Bake herynge// Sugr{e} {er}o strewyng{e} // [Fol. 182.] grene myllewell{e}, deynteth{e} & not der{e}; pike[200] / lamprey / or Soolis // purpose rosted o coles[201] // 724 g{ur}nard / lamp{ur}nes bake / aleche, & afritur{e};

[Sidenote: 5. A Divice: A young man piping on a cloud, and called Sanguineus, or Spring.]

a semely sotelte folowyng{e} evy er{e}. A galaunt yong{e} ma, a wanton wight, pypyng{e} & syngyng{e} / lovyng{e} & lyght, 728 Standyng{e} o a clowd, Sang{ui}neus he hight, e begy{n}nyng{e} of e seso {a}t cleped is ver."

[Sidenote: Second Course.]

The second course.

[Sidenote: 1. Dates and Jelly, 2. Doree in Syrup, 3. Turbot, &c. 4. Eels, Fritters,]

"Dat{es} in confyte // Iely red and white // is is good dewyng{e}[202]; 732 Cong{ur}, somo, dorray // In siripp{e} if ey lay // w{i}t{h} o{er} disches in sewyng{e}. Brett / turbut[203] / or halybut // Carpe, base / mylet, or trowt // Cheve,[204] breme / renewyng{e}; 736 [Gh]ole / Eles, lampurnes / rost // aleche, afrytur{e}, ymake now bost //

[Sidenote: 5. ADevice: A Man of War, red and angry called Estas, or Summer.]

e seco{n}d / sotelte sewynge. A ma of warr{e} semyng{e} he was, A rough{e}, a red, angry syr{e}, 740 An hasty ma standyng{e} in fyr{e}, As hoot as som{er} by his attyre; his name was {er}o, & cleped Estas.

[Headnote: 3RD AND 4TH COURSES OF A FISH DINNER.]

[Sidenote: Third Course.]

The thrid course.

[Sidenote: 1. Almond Cream, &c., 2. Sturgeon, Whelks, Minnows, 3.Shrimps, &c., 4.Fritters.]

Creme of almond[205] Iardyne // & mameny[206] // good & fyne // 744 Potage for e .iij^d s{er}uyse. Fresch sturge / breme de mer{e} // P{er}che in Iely / oryent & cler{e} // whelk{es}, menuse; {us} we devise: Shrympis / Fresch heryng{e} bryled // pety p{er}ueis may not be exiled, 748 leche frytur{e},[207] a tansey gyse //

[Sidenote: 5. A Device: AMan with a Sickle, tired, called Harvest.]

The sotelte / a ma w{i}t{h} sikell{e} in his hand{e}, In a ryver{e} of watur stand{e} / wrapped in wed{es} in a werysom wyse, hauyng{e} no deynteith{e} to daunce: 752 e thrid age of ma by liklynes; hervist we clepe hym, full{e} of werynes [gh]et er folowyth{e} mo at we must dres, regard{es} riche {a}t ar full{e} of plesaunce. 756

[Sidenote: Fourth Course.]

The .iiij. course of frute.

[Sidenote: Hot apples, Ginger, Wafers, Ypocras.]

Whot appuls & peres w{i}t{h} sugr{e} Candy, [Fol. 182b.] With{e} Gyng{re} columbyne, mynsed man{er}ly, Wafurs w{i}t{h} ypocras. Now is fest is fynysched / for to make glad cher{e}: 760 and augh{e} so be at e vse & maner{e} not afor{e} tyme be sey has,

[Sidenote: The last Device, Yempsor Winter, with grey locks, sitting on a stone.]

Neu{er}thelese aft{ur} my symple affeccio y must conclude w{i}t{h} e fourth co{m}pleccio, 764 'yemps' e cold terme of e yer{e}, Wyntur / w{i}t{h} his lokkys grey / febill{e} & old, Syttyng{e} vppo e stone / bothe hard & cold, Nigard in hert & hevy of cher{e}. 768

[Sidenote: These Devices represent the Ages of Man: Sanguineus, the 1st age, of pleasure.]

+The furst Sotelte, as y said, 'Sang{ui}ne{us}' hight [T]he furst age of ma / Iocond & light, e sp{ri}ngyng{e} tyme clepe 'ver.'

[Sidenote: Colericus, the 2nd, of quarrelling.]

The second course / 'colericus' by callyng{e}, 772 Full{e} of Fyghtyng{e} / blasfemyng{e}, & brallyng{e}, Fallyng{e} at veryaunce w{i}t{h} felow & fere.

[Sidenote: Autumpnus the 3rd, of melancholy.]

The thrid sotelte, y declar{e} as y kan, 'Autu{m}pnus,' at is e .iij^d age of ma, 776 With a flewisch{e}[208] countenaunce.

[Sidenote: Winter, the 4th, of aches and troubles.]

The iiij^th countenaunce[209], as y seid before, is wyntur w{i}t{h} his lokk{es} hoor{e}, e last age of ma full{e} of grevaunce. 780

[Sidenote: These Devices give great pleasure, when shown in a house.]

+These iiij. soteltees devised in towse,[210] wher ey by shewed in an howse, hith{e} doth{e} gret plesaunce w{i}t{h} o{er} sightes of gret Nowelte 784 a ha be shewed in Riall{e} feest{es} of solempnyte, A notable cost e ordynaunce.

[Sidenote: Inscriptions for the Devices.]

The superscripcioun of e sutiltees aboue specified, here folowethe Versus

[Sidenote: Spring.]

Sanguine{us}.

[Sidenote: Loving, laughing, singing, benign.]

Largus, amans, hillaris, ridens, rubei q{ue} coloris, Cantans, carnos{us}, sat{is} audax, atque benignus. 788

[Sidenote: Summer.]

+ Estas+

Colericus. [Fol. 183.]

[Sidenote: Prickly, angry, crafty, lean.]

Hirsutus, Fallax / irascens / p{ro}digus, sat{is} audax, Astutus, gracilis / Siccus / crocei q{ue} coloris.

[Sidenote: Autumn.]

+ Autumpnus+

Fleumaticus.

[Sidenote: Sleepy, dull, sluggish, fat, white-faced.]

Hic sompnolentus / piger, in sputamine multus, Ebes hinc sensus / pinguis, facie color albus. 792

[Sidenote: Winter.]

+ yemps+

Malencolicus.

[Sidenote: Envious, sad, timid, yellow-coloured.]

Invidus et tristis / Cupidus / dextre que tenac{is}, Non expers fraudis, timidus, lutei q{ue} coloris.

[Headnote: AFEST FOR A FRANKLEN.]

[Sidenote: A Franklin's Feast.]

A fest for a franklen.

[Sidenote: Brawn, bacon and pease,]

+"A Frankle may make a feste Imp{ro}berabill{e}, brawne w{i}t{h} mustard is con{c}ordable, 796 bako s{er}ued w{i}t{h} peso,

[Sidenote: beef and boiled chickens,]

beef or moto stewed s{er}uysable, Boyled Chyko or capo agreable, convenyent for e seso; 800

[Sidenote: roast goose, capon, and custade.]

Rosted goose & pygge full{e} profitable, Capo / Bakemete, or Custade Costable, whe eggis & crayme be geso.

[Sidenote: Second Course. Mortrewes,]

erfor{e} stuffe of household is behoveable, 804 Mortrowes or Iussell{e}[211] ar delectable for e second course by reso.

[Sidenote: veal, rabbit, chicken, dowcettes,]

Tha veel, lambe, kyd, or cony, Chyko or pigeo rosted tendurly, 808 bakemet{es} or dowcett{es}[212] w{i}t{h} all{e}.

[Sidenote: fritters, or leche,]

e followyng{e}, frytowrs & a leche lovely; Suche s{er}uyse in sesou{n} is full{e} semely To s{er}ue w{i}t{h} bothe chambur & hall{e}. 812

[Sidenote: spiced pears, bread and cheese,]

The appuls & peris w{i}t{h} spices delicately Aft{ur} e terme of e yer{e} full{e} deynteithly, w{i}t{h} bred and chese to call{e}.

[Sidenote: spiced cakes, bragot and mead.]

Spised cak{es} and wafurs worthily 816 with{e} bragot[213] & meth{e},[214] us me may meryly plese well{e} bothe gret & small{e}."

[Sidenote: Dinners on Fish-days.]

Sewes on fishe dayes. [Fol. 183b.]

[Sidenote: Gudgeons, minnows, venprides (?) musclade (?) of almonds, oysters dressed,]

+"Flowndurs / gogeons, muskels,[215] menuce in sewe, Eles, lampurnes, venprid{es} / quyk & newe, 820 Musclade in wortes / musclade[216] of almondes for stat{es} full{e} dewe, Oysturs in Ceuy[217] / oysturs in grauey,[218] your helth{e} to renewe,

[Sidenote: porpoise or seal, pike cullis, jelly, dates, quinces, pears,]

The baly of e fresch{e} samo / els purpose, or seele[219], Colice[220] of pike, shrympus[221] / or p{er}che, ye know full{e} wele; 824 P{ar}tye gely / Creme of almond{es}[222] / dat{es} in confite / to rekeu{er} heele, Quinces & peris / Ciryppe w{i}t{h} p{ar}cely rot{es} / ri[gh]t so bygy yo{ur} mele.

[Sidenote: houndfish, rice, mameny. If you don't like these potages, taste them only.]

Mortrowis of houndfisch{e}[223] / & Rice standyng{e}[224] white, Mameny,[225] mylke of almond{es}, Rice rennyng{e} liquyte,— 828 ese potages ar holsom for em at ha delite {er}of to ete / & if not so / e taste he but a lite."

[Headnote: SAUCE FOR FISH.]

[Sidenote: Fish Sauces.]

Sawce for fishe.[226]

[Sidenote: Mustard for salt herring, conger, mackerel, &c.]

+"Yowr{e} sawces to make y shall{e} geue yow lerynge: Mustard is[A] / is metest w{i}t{h} all{e} man{er} salt heryng{e}, 832 Salt fysch{e}, salt Congur, samou{n}, w{i}t{h} sparlyng{e},[227] Salt ele, salt makerell{e}, & also with{e} m{er}lyng{e}.[228]

[Text note: ? is repeated by mistake.]

[Sidenote: Vinegar for salt porpoise, swordfish, &c. Sour wine for whale, with powder.]

+Vynegur is good to salt purpose & torrentyne,[229] Salt sturgeo, salt swyrd-fysch{e} savery & fyne. 836 Salt Thurlepolle, salt whale,[230] is good w{i}t{h} egr{e} wyne, with{e} powdur put {er}-o shall{e} cawse oo well{e} to dyne.

[Sidenote: Wine for plaice. Galantine for lamprey. Verjuice for mullet. Cinnamon for base, carp, and chub.]

Playce w{i}t{h} wyne; & pike with{e} his reffett; e galantyne[231] for e lamprey / wher{e} ey may be gete; 840 verdius[232] to roche / darce / breme / soles / & molett; Baase, flow[{n}]durs / Carpe / Cheve / Synamome ye {er}-to sett.

[Sidenote: Garlic, verjuice, and pepper, for houndfish, stockfish, &c.]

Garlek / or mustard, v{er}geus {er}to, pep{ur} e {po}wderyng{e}— For ornebak / houndfysch{e} / & also fresch{e} heryng{e}, 844 hake[233], stokfysh{e}[234], haddok[235] / cod[236] / & whytyng{e}— ar moost metist for thes met{es}, as techith{e} vs e wrytynge.

[Sidenote: Vinegar, cinnamon, and ginger, for fresh-water crayfish, fresh porpoise, sturgeon, &c.]

Vinegr{e} / powdur with{e} synamome / and gynger{e}, [Fol. 184.] to rost Eles / lampurnes / Creve[gh] dew dou[gh], and breme de mer{e}, 848 For Gurnard / for roche / & fresch{e} purpose, if hit appe{re}, Fresch{e} sturgeo / shrympes / p{er}che / molett / ywold it wer{e} her{e}.

[Sidenote: Green Sauce for green fish (fresh ling): Mustard is best for every dish.]

+Grene sawce[237] is good w{i}t{h} grene fisch[238], yher{e} say; botte lyng{e} / brett[239] & fresch{e} turbut / gete it who so may. 852 yet make moche of mustard, & put it not away, For w{i}t{h} euery disch{e} he is dewest / who so lust to assay.

[Sidenote: Other sauces are served at grand feasts, but the above will please familiar guests."]

Other sawces to sovereyns ar s{er}ued in som solempne festis, but these will plese them full{e} well{e} / {a}t ar but hoomly gestis. 856 Now have y shewyd yow, my so, somewhat of dyu{er}se Iestis at ar reme{m}bred in lord{es} courte / er{e} as all rialte restis."

[Sidenote: "Fair fall you, father! You have taught me lovesomely; but please tellme, too, the duties of a Chamberlain."]

+"Now fayre falle yow fadir / in fayth{e} y am full fay, For louesomly ye han lered me e nurtur at ye han say; 860 pleseth{e} it you to certifye me with oo worde or tway e Curtesy to co{n}ceue conveniently for eu{er}y chamburlay."

[Headnote: THE OFFICE OFF A CHAMBURLAYNE.]

[Sidenote: The Chamberlain's Duties.]

The office off a chamburlayne.[240]

[Sidenote: He must be diligent, neatly dressed, clean-washed, careful of fire and candle,]

+"The Curtesy of a chamburlay is in office to be diligent, Clenli clad, his clois not all to-rent; 864 handis & face wasche fayr{e}, his hed well kempt; & war eu{er} of fyr{e} and candill{e} at he be not neccligent.

[Sidenote: attentive to his master, light of ear, looking out for things that will please.]

To your{e} mastir looke ye geue diligent attendaunce; be curteyse, glad of cher{e}, & light of er{e} in eu{er}y semblaunce, 868 eu{er} waytyng{e} to at thyng{e} at may do hym plesaunce: to these p{ro}purtees if ye will apply, it may yow well{e} avaunce.

[Sidenote: The Chamberlain must prepare for his lord a clean shirt, under and upper coat and doublet, breeches, socks, and slippers as brown as a water-leech.]

Se that your{e} sou{er}ayne haue clene shurt & breche, a petycote,[241] adublett, a long{e} coote, if he wer{e} suche, 872 his hosy well brusshed, his sokk{es} not to seche, his sho or slyppers as browne as is e wat{ur}leche.

[Sidenote: In the morning, must have clean linen ready, warmed by a clear fire.]

In e morow tyde, agaynst your{e} sou{er}ayne doth ryse, wayte hys lynny at hit be clene; e warme h{i}t in {i}s wise, 876 by a cler{e} fyr{e} w{i}t{h}owt smoke / if it be cold or frese, and so may ye your{e} sou{er}ay plese at e best asise.

[Sidenote: When his lord rises, he gets ready the foot-sheet; puts a cushioned chair before the fire, a cushion for the feet,]

Agayne he riseth vp, make redy your{e} fote shete in {i}s man{er} made greithe / & at ye not forgete 880 furst a chayer{e} a-for{e} e fyr{e} / or som o{er} honest sete With{e} a cosshy {er} vppo / & ano{ur} for the feete [Fol. 184b.]

[Sidenote: and over all spreads the foot-sheet: has a comb and kerchief ready,]

aboue e coschy & chayer{e} e said shete ou{er} sprad So at it keu{er} e fote coschy and chayer{e}, ri[gh]t as y bad; 884 Also combe & kercheff / looke er{e} bothe be had your{e} sou{er}ey hed to kymbe or he be graytly clad:

[Sidenote: and then asks his lord to come to the fire and dress while he waitsby.]

+Than pray your{e} sou{er}ey w{i}t{h} wordus mansuetely to com to a good fyr{e} and aray hym ther by, 888 and ther{e} to sytt or stand / to his p{er}sone plesauntly, and ye eu{er} redy to awayte w{i}t{h} maners metely.

[Sidenote: 1. Give your master his under coat, 2. His doublet, 3.Stomacher well warmed, 4. Vampeys and socks,]

Furst hold to hym a petycote aboue your{e} brest and barme, his dublet a aftur to put in boe hys arme, 892 his stomacher{e} well{e} y-chaffed to kepe hym fro harme, his vampeys[242] and sokkes, a all day he may go warme;

[Sidenote: 5. Draw on his socks, breeches, and shoes, 6. Pull up his breeches, 7. Tie 'emup,]

The drawe o his sokkis / & hosy by the fur{e}, his sho laced or bokelid, draw them o sur{e}; 896 Strike his hosy vppewarde his legge ye endur{e}, e trusse ye them vp strayte / to his plesur{e},

[Sidenote: 8. Lace his doublet, 9. Put a kerchief round his neck, 10. Comb his head with an ivory comb, 11. Give him warm water to wash with,]

Then lace his dublett eu{er}y hoole so by & bye; o his shuldur about his nek a kercheff er{e} must lye, 900 and curteisly a ye kymbe his hed w{i}t{h} combe of yvery, and watur warme his hand{es} to wasche, & face also clenly.

[Sidenote: 12. Kneel down and ask him what gown he'll wear: 13.Get the gown, 14. Hold it out to him;]

+Than knele a dow o your{e} kne / & {us} to your{e} sou{er}ay ye say "Syr, what Robe or gov pleseth it yow to wer{e} to day?" 904 Suche as he axeth for{e} / loke ye plese hym to pay, a hold it to hym a brode, his body {er}-in to array;

[Sidenote: 15. Get his girdle, 16. His Robe (see l.957). 17.His hood or hat.]

his gurdell{e}, if he wer{e}, be it strayt or lewse; Set his garment goodly / aftur as ye know e vse; 908 take hym hode or hatt / for his hed[[242a]] cloke or cappe de huse; So shall{e} ye plese hym prestly, no nede to make excuse

[Sidenote: 18. Before he goes brush him carefully.]

Whe{ur} hit be feyr{e} or foule, or mysty all{e} with{e} rey. Or your{e} mastir depart his place, afor{e} {a}t is be sey, 912 to brusch{e} besily about hym; loke all be pur and play wheur he wer{e} sate / sendell, vellewet, scarlet, or grey.

[Sidenote: Before your lord goes to church, see that his pew is made ready, cushion, curtain, &c.]

Prynce or p{re}late if hit be, or any o{er} potestate, or he entur in to e church{e}, be it erly or late, 916 p{er}ceue all yng{e} for his pewe {a}t it be made p{re}p{ar}ate, boe cosshy / carpet / & curtey / bed{es} & boke, forgete not that.

[Sidenote: Return to his bedroom, throw off the clothes, beat the featherbed, see that the fustian and sheets are clean.]

+Tha to your{e} sou{er}eynes chambur walke ye in hast; all e cloes of e bed, them aside ye cast; 920 e Fethurbed ye bete / w{i}t{h}out hurt, so no feddurs ye wast, Fustia[243] and shetis clene by sight and sans ye tast.

[Sidenote: Cover the bed with a coverlet, spread out the bench covers and cushions, set up the headsheet and pillow, remove the urinal and basin,]

Kover w{i}t{h} a keu{er}lyte clenly / at bed so man{er}ly made; e bankers & quosshyns, in e chambur se em feir{e} y-sprad, 924 boe hedshete & pillow also, at e[y] be saaff vp stad, the vrnell{e} & baso also that they awey be had.

[Sidenote: lay carpets round the bed, and with others dress the windows and cupboard, have a fire laid.]

Se the carpett{is} about e bed be forth spred & laid, [Fol. 185.] wyndowes & cuppeborde w{i}t{h} carpett{is} & cosshyns splayd; 928 Se er be a good fyr{e} in e chambur conveyed, w{i}t{h} wood & fuell{e} redy e fuyr{e} to bete & aide.

[Sidenote: Keep the Privy sweet and clean, cover the boards with green cloth, so that no wood shows at the hole; put a cushion there,]

+Se e privehouse for esement[244] be fayr{e}, soote, & clene, & at e bord{es} {er} vppo / be keu{er}ed with{e} clothe feyr{e} & grene, 932 & e hool{e} / hym self, looke er no borde be sene, {er}o a feir{e} quoschy / e ordour{e} no ma to tene

[Sidenote: and have some blanket, cotton, or linen to wipeon; have a basin, jug, and towel, ready for your lord to wash when he leaves the privy.]

looke {er} be blanket / coty / or lyny to wipe e ne{ur} ende[245]; and eu{er} whe he clepith{e}, wayte redy & entende, 936 basou{n} and ewer{e}, & o yo{ur} shuldur a towell{e}, my frende[246]; In is wise worship shall{e} ye wy / wher{e} {a}t eu{er} ye wende

[Headnote: THE CHAMBERLAIN IN THE WARDEROBES.]

The warderober.[247]

[Sidenote: In the Wardrobe take care to keep the clothes well,]

+In e warderobe ye must muche entende besily the robes to kepe well / & also to brusche em clenly; 940 w{i}t{h} the ende of a soft brusch{e} ye brusch{e} em clenly, and yet ou{er} moche bruschyng{e} wereth{e} cloth lyghtly.

[Sidenote: and brush 'em with a soft brush at least once a week, for fear of moths. Look after your Drapery and Skinnery.]

lett neu{er} wolly cloth ne furr{e} passe a seuenyght to be vnbrosshe & shaky / tend {er}to aright, 944 for mought{es} be redy eu{er} in em to gendur & ali[gh]t; erfore to drapery / & skynn{er}y eu{er} haue ye a sight.

[Sidenote: If your lord will take a nap after his meal, have ready kerchief, comb, pillow and headsheet]

your{e} soueray aftir mete / his stomak to digest yef he will{e} take a slepe / hym self er{e} for to rest, 948 looke bothe kercheff & combe / at ye haue er{e} prest, bothe pillow & hedshete / for hym e[y] must be drest;

[Sidenote: (don't let him sleep too long), water and towel.]

yet be ye nott ferr{e} hym fro, take tent what y say, For moche slepe is not medcynable in myddis of e day. 952 wayte at ye haue watur to wasch{e} / & towell{e} all{e} way aftur slepe and sege / honeste will not hit denay.

[Headnote: TO PUT A LORD TO BED.]

[Sidenote: When he goes to bed, 1. Spread out the footsheet, 2.Take off your lord's Robe and put it away.]

+Wha your{e} sou{er}ayne hath{e} supped / & to chamb{ur} takith{e} his gate, a sprede forth{e} your{e} fote shete / like as y lered yow late; 956 tha his gowne ye gadir of, or garment of his estate, by his licence / & ley hit vpp in suche place as ye best wate.

[Sidenote: 3. Put a cloak on his back, 4. Set him on his footsheet, 5.Pull off his shoes, socks, and breeches, 6.Throw the breeches over your arm,]

vppo his bak a ma{n}tell ye ley / his body to kepe from cold, Set hym o his fote shete[248] / made redy as y yow told; 960 his sho, sokkis, & hosy / to draw of be ye bolde; e hosy o your{e} shuldyr cast / o vppo yo{ur} arme ye hold; [Fol. 185b.]

[Sidenote: 7. Comb his head, 8. Put on his kerchief and nightcap, 9. Have the bed, and headsheet, &c., ready,]

your{e} sou{er}eynes hed ye kembe / but furst ye knele to ground; e kercheff and cappe o his hed / hit wolde be warmely wounde; 964 his bed / y-spred / e shete for e hed / e pelow prest {a}t stounde, at whe your{e} sou{er}ey to bed shall go / to slepe er{e} saaf & sounde,

[Sidenote: 10. Draw the curtains, 11. Set the night-light, 12.Drive out dogs and cats, 13.Bow to your lord,]

The curteyns let draw em e bed round about; se his morter[249] w{i}t{h} wax or p{er}cher{e}[250] at it go not owt; 968 dryve out dogge[[250a]] and catte, or els geue em a clovt; Of your{e} sou{er}ayne take no leue[251]; / but low to hym alowt.

[Sidenote: 14. Keep the night-stool and urinal ready for whenever he calls, and take it back when done with.]

looke at ye haue e baso for ch{a}mbur & also e vrnall{e} redy at all{e} howres whe he will{e} clepe or call{e}: 972 his nede p{er}formed, e same receue agay ye shall{e}, & us may ye haue a thank / & reward whe {a}t eu{er} hit fall{e}.

[Headnote: TO MAKE A BATH.]

[Sidenote: How to prepare a Bath.]

A bathe or stewe so called.

[Sidenote: Hang round the roof, sheets full of sweet herbs, have five or six sponges to sit or leanon,]

[Gh]eff your{e} sou{er}ayne will{e} to e bath{e}, his body to wasch{e} clene, hang shetis round about e rooff; do thus as y meene; 976 eu{er}y shete full of flowres & herbis soote & grene, and looke ye haue sponges .v. or vj. p{er}o to sytte or lene:

[Sidenote: and one great sponge to siton with a sheet over and a sponge under his feet. Mind the door's shut.]

looke {er} be a gret sponge, {er}-o your{e} sou{er}ayne to sytt; {er}o a shete, & so he may bathe hym er{e} a fytte; 980 vndir his feete also a sponge, [gh]iff {er} be any to putt; and alwey be sur{e} of e dur, & se at he be shutt.

[Sidenote: With a basinful of hot herbs, wash him with a soft sponge, throw rose-water on him; let him go to bed.]

A basy full in your{e} hand of herbis hote & fresch{e}, & with a soft sponge in hand, his body {a}t ye wasch{e}; 984 Rynse hym with rose watur warme & feir{e} vppo hym flasch{e}, e lett hym go to bed / but looke it be soote & nesch{e};

[Sidenote: Put his socks and slipperson, stand him on his footsheet, wipe him dry, take him to bed to cure his troubles.]

but furst sett o his sokkis, his slyppers o his feete, at he may go feyr{e} to e fyr{e}, er{e} to take his fote shete, 988 a with{e} a clene cloth{e} / to wype awey all wete; tha bryng{e} hym to his bed, his bales ther{e} to bete."

[Headnote: THE MAKYNG OF A BATHE MEDICINABLE.]

[Sidenote: To make a Medicinal Bath.]

The makyng of a bathe medicinable.[252]

[Sidenote: Boil together hollyhock centaury, herb-benet, scabious,]

+"Holy hokke / & yardehok[253] / p{er}itory[254] / and e brown fenell{e},[255] [Fol. 186.] walle wort[256] / herbe Ioh[257] / Sentory[258] / rybbewort[259] / & camamell{e}, 992

hey hove[260] / heyriff[261] / herbe benet[262] / bresewort[263] / & smallache,[264] broke lempk[265] / Scabiose[266] / Bilgres[267] / wildflax / is good for ache;

[Sidenote: withy leaves; throw them hot into a vessel, set your lord onit; let him bear it as hot as he can, and whatever disease he has will certainly be cured, as men say.]

wethy leves / grene otes / boyled in fer{e} fulle soft, Cast em hote in to a vessell{e} / & sett your{e} soveray alloft, 996

and suffir{e} at hete a while as hoot as he may a-bide; se {a}t place be cou{er}ed well{e} ou{er} / & close o eu{er}y side;

and what dissese ye be vexed w{i}t{h}, grevaunce ou{er} pey, is medicyne shall{e} make yow hoole surely, as me sey." 1000

[Headnote: USHER AND MARSHAL: THE ORDER OF PRECEDENCE OF PERSONS.]

[Sidenote: The Duties of an Usher and Marshal.]

The office of ussher & marshalle.[268]

[A]my lorde, my master, of lilleshull{e} abbot[A]

[Text note: This line is in a later hand.]

[Sidenote: He must know the rank and precedence of all people.]

+"The office of a co{n}nyng{e} vscher{e} or marshall{e} w{i}t{h}-owt fable must know all{e} estat{es} of the church goodly & greable, and e excellent estate of a kyng{e} w{i}t{h} his blode honorable: 1004 hit is a notable nurtur{e} / co{n}nyng{e}, curyouse, and commendable.

[Sidenote: I. 1. The Pope. 2. Emperor. 3. King. 4. Cardinal. 5.Prince. 6. Archbishop. 7. Royal Duke.]

[Sidenote: II. Bishop, &c.]

Thestate of a

The pope hath no peere; { Emperowr{e} is nex hym eu{er}y wher{e}; { Kyng{e} corespondent; us nurtur{e} shall{e} yow lere. { high{e} Cardynell{e}, e dignyte doth{e} requer{e}; 1008 { Kyngis soe, prynce ye hym Call{e}; { Archebischopp{e} is to hym p{er}egall{e}. { Duke of e blod{e} royall{e}, { bishopp{e} / Marques / & erle / coequall{e}. 1012

[Sidenote: III. 1. Viscount. 2. Mitred abbot. 3. Three Chief Justices. 4. Mayor of London.]

[Sidenote: IV. (The Knight's rank.) 1. Cathedral Prior, Knight Bachelor. 2. Dean, Archdeacon. 3. Master of the Rolls. 4. Puisn Judge. 5. Clerk of the Crown. 6. Mayor of Calais. 7. Doctor of Divinity. 8. Prothonotary. 9. Pope's Legate.]

{ +Vycount / legate / baroune / suffriga / abbot w{i}t{h} myt{ur} feyr{e}, { barov of escheker{e} / iij. e cheff Iustice[gh] / of londo e meyr{e}; { Pryour{e} Cathedrall{e}, myt{ur} abbot w{i}t{h}out / aknyght bachiller{e} { P{ri}oure / deane / archedeko / a knyght / e body Esquyer{e}, 1016

{ Mastir of the rolles / ri[gh]t us ryke y, { Vndir Iustice may sitte hym by: { Clerke of the crowne / & thescheker{e} Co{n}venyently { Meyr{e} of Calice ye may p{re}ferr{e} plesauntly. 1020 { Provynciall{e}, & doctur diuyne, [Fol. 186b.] { P{ro}thonot{ur}, ap{er}tli to-gedur ey may dyne.

[Sidenote: V. (The Squire's rank.) 1. Doctor of Laws. 2. Ex-Mayor of London. 3. Serjeant of Law. 4. Masters of Chancery. 5.Preacher. 6.Masters of Arts. 7.Other Religious. 8.Parsons and Vicars. 9.Parish Priests. 10.City Bailiffs. 11.Serjeant at Arms. 12.Heralds (the chief Herald has first place), 13.Merchants, 14.Gentlemen, 15.Gentlewomen may all eat with squires.]

{ +e popes legate or collectour{e}, to-ged{ur} ye assigne, { Doctur of bothe lawes, beyng{e} in science digne. 1024

{ +Hym at hath by meyr{e} / & alondyner{e}, { Sargeaunt of lawe / he may w{i}t{h} hym comper{e}; { The mastirs of the Chauncery w{i}t{h} comford & cher{e}, { e worshipfull{e} p{re}chour{e} of p{ar}dou{n} in {a}t place to apper{e}. 1028

The clerk{es} of connyng{e} that ha take degre, And all{e} othur ordurs of chastite chosy, & also of pou{er}te, all{e} p{ar}sons & vicaries at ar of dignyte, parisch{e} prest{es} kepynge cur{e}, vn-to em loke ye se. 1032 For e baliff{es} of a Cite purvey ye must a space, A yema of e crowne / Sargeaunt of armes w{i}t{h} mace, A herrowd of Armes as gret a dygnyte has, Specially kyng{e} harrawd / must haue e p{ri}ncipall{e} place; 1036

Worshipfull{e} m{er}chaund{es} and riche artyficeris, Gentilme well{e} nurtured & of good maneris, W{i}t{h} gentilwo{m}men / and namely lord{es} nurrieris, all{e} these may sit at a table of good squyeris. 1040

[Headnote: USHER & MARSHAL: WHAT PEOPLE RANK AND DINE TOGETHER.]

[Sidenote: I have now told you the rank of every class, and now I'll tell you how they may be grouped at table.]

+Lo, so, y haue shewid the aft{ur} my symple wytte euery state aftir eir{e} degre, to y knowleche y shall{e} co{m}mytte, and how ey shall{e} be s{er}ued, yshall{e} shew the [gh]ett, in what place aft{ur} eir{e} dignyte how ey owght to sytte: 1044

[Sidenote: I. Pope, King, Prince, Archbishop and Duke.]

Thestate of a

{ Pope, Emp{er}owr{e} / kyng{e} or cardynall{e}, { Prynce w{i}t{h} goldy rodde Royall{e}, { Archebischopp{e} / vsyg to wer{e} e palle, { Duke / all{e} ese of dygnyte ow[gh]t not kepe e hall{e}. 1048

[Sidenote: II. Bishop, Marquis, Viscount, Earl. III. The Mayor of London, Baron, Mitred Abbot, three Chief Justices, Speaker,]

Bisshoppes, M{er}ques, vicount, Erle goodly, May sytte at .ij. messe[gh] yf ey be lovyng{e}ly. e meyr{e} of londo, & a baro, an abbot myterly, the iij. chef Iustice[gh], e speker{e} of e p{ar}lement, p{ro}purly 1052

[Sidenote: may sit together, two or three at a mess.]

all{e} these Estat{es} ar gret and honorable, ey may sitte in Chambur or hall{e} at a table, .ij. or els iij. at a messe / [gh]eff ey be greable: us may ye in your{e} office to eu{er}y ma be plesable. 1056

[Sidenote: IV. The other ranks (three or four to a mess) equal to a Knight, unmitred Abbot, Dean, Master of the Rolls,]

Of all{e} o{er} estat{es} to a messe / iij. or iiij. us may ye sur{e}, And of all{e} estatis at ar egall{e} w{i}t{h} a knyght / digne & demur{e}, Off abbot & p{ri}our{e} saunc[gh] myt{ur}, of co{n}vent ey ha cur{e}; Deane / Archedeco, mast{ur} of e rolles, aft{ur} your{e} plesur{e}, 1060

[Sidenote: under Judges, Doctor of Divinity, Prothonotary, Mayor of Calais.]

Alle the vndirIustice[gh] and barou{n}es of e kyng{es} Eschekier{e}, [Fol. 187.] a p{ro}vinciall{e} / a doctour{e} devine / or boe lawes, us yow ler{e}, A p{ro}thonot{ur} ap{ert}li, or e popis collectour{e}, if he be ther{e}, Also e meyr{e} of e stapull{e} / In like purpose {er} may apper{e}. 1064

[Sidenote: V. Other ranks equal to a Squire, four to a mess. Serjeants of Law, ex-Mayor of London, Masters of Chancery,]

Of all{e} o{ur} estat{es} to a messe ye may sette four{e} / & four{e}, as suche p{er}sones as ar p{er}egall{e} to a squyer{e} of honour{e}: Sargeaund{es} of lawe / & hym at hath by meyr{e} of londo aforne, and e mastyrs of e chauncery, ey may not be forborne. 1068

[Sidenote: Preachers and Parsons, Apprentices of Law, Merchants and Franklins.]

All{e} p{re}chers / residencers / and p{er}sones at ar greable, Apprentise of lawe In courtis pletable, Marchaund{es} & Franklo[gh], worshipfull{e} & honorable, ey may be set semely at a squyers table. 1072

[Sidenote: Each estate or rank shall sit at meat by itself, not seeing another.]

These worthy[A] Estat{es} a-foreseid / high of renowne, Vche Estate syngulerly in hall{e} shall{e} sit a-downe, that none of hem se othur{e} / at mete tyme in feld nor in towne, but vche of em self in Chambur or in pavilowne. 1076

[Text note: royall{e} is written over worthy.]

[Sidenote: The Bishop of Canterbury shall be served apart from the Archbishop of York, and the Metropolitan alone.]

+Yeff e bischopp{e} of e p{ro}vynce of Caunturbury be in e p{re}sence of the archebischopp{e} of yorke reu{er}ently, eir{e} s{er}uice shall{e} be kou{er}ed / vche bisshopp{e} syngulerly, and in e p{re}sence of e metropolytan{e} none o{er} sicurly. 1080

[Sidenote: The Bishop of York must not eat before the Primate of England.]

yeff bischopps of yorke p{ro}vynce be fortune be syttyng{e} In e p{re}sence of e p{ri}mate of Englond a beyng{e}, ey must be cou{er}ed in all{e} eyr{e} s{er}uyng{e}, and not in p{re}sence of e bischopp{e} of yorke er{e} apperyng{e}. 1084

[Headnote: USHER AND MARSHAL: OF BLOOD ROYAL AND PROPERTY.]

[Sidenote: Sometimes a Marshal is puzzledby Lords of royal blood being poor, and others not royal being rich;]

+Now, so, y p{er}ceue at for dyu{er}se cawses / as well{e} as for ignorau{n}ce, a m{er}chall{e} is put oft tymes in gret comberaunce For som lord{es} at ar of blod royall{e} / & litell{e} of lyvelode p{er} chaunce, and some of gret lyvelode / & no blode royall{e} to avaunce; 1088

[Sidenote: also by a Lady of royal blood marrying a knight, and vice vers. The Lady of royal blood shall keep her rank; the Lady of low blood shall take her husband's rank.]

And som knyght is weddid / to a lady of royall{e} blode, and a poor{e} lady to blod ryall{e}, manfull{e} & myghty of mode: e lady of blod royall{e} shall{e} kepe e state / at she afor{e} in stode, the lady of low blode & degre / kepe her lordis estate, ymake h{i}t good. 1092

[Sidenote: Property is not so worthy as royal blood, so the latter prevails over the former, for royal blood may become King.]

The substau{n}ce of lyvelode is not so digne / as is blode royall{e}, {er}for{e} blode royall{e} opteyneth e sou{er}eynte in chambur & in hall{e}, For blode royall{e} somtyme ti[gh]t to be kyng{e} in pall{e}; of e which{e} mater{e} y meve no more: let god gou{er}ne all{e}! 1096

[Sidenote: The parents of a Pope or Cardinal must not presume to equality with their son,]

+There as pope or cardynall{e} in eir{e} estate beyng{e}, at ha fadur & mod{ur} by their{e} dayes lyvyng{e}, eir{e} fadur or modir ne may in any wise be p{re}sumyng{e} to be egall{e} w{i}t{h} their{e} so standyng{e} ne sittyng{e}: 1100

[Sidenote: and must not want to sit by him, but in a separate room.]

Therfor{e} fadir ne moder / ey owe not to desire to sytte or stond by eyr{e} son / his state will{e} h{i}t not requir{e}, but by em self / a chambur assigned for them sur{e}, Vn-to whom vche office ought gladly [Fol. 187b.] to do plesur{e}. 1104

[Sidenote: A Marshal must look to the rank of every estate,]

To the birth{e} of vche estate a m{er}shall{e} mustse, and e next of his lyne / for eyr{e} dignyte; en folowyng{e}, to officers affter{e} eir{e} degre, As chaunceler{e}, Steward / Chamburley / tresorer{e} if he be: 1108

[Sidenote: and do honour to foreign visitors and residents.]

Mor{e} ou{er} take hede he must / to aliene / co{m}mers straungeres, and to straungers of is land, resi[d]ent dwelleres, and exalte em to honour{e} / if e be of honest maneres; e all{e} o{er} aft{ur} eir{e} degre / like as cace requeres. 1112

[Sidenote: A well-trained Marshal should think beforehand where to place strangers at the table.]

In a man{er}able m{er}shall{e} e co{n}nyng{e} is moost co{m}mendable to haue a for{e} sight to straungers, to sett em at e table; For if ey haue gentill{e} cher{e} / & gydyng{e} man{er}able, e m{er}shall{e} doth his sou{er}ey honour{e} / & he e mor{e} lawdable. 1116

[Sidenote: If the King sends any messenger to your Lord receive him one degree higher than his rank.]

[Gh]eff ow be a m{er}shall{e} to any lord of is land, yff e kyng{e} send to y sou{er}ey eny his s{er}uand by sand,

Yeff he be a receve hym as a { knyght { barou honorand { Squyer{e} { knyght w{i}t{h} hand { yoma of e crow { Squyer{e} { grome { yema in maner{e} { page { grome goodly in fer{e} { Childe { grome gentill{e} lerner{e}.

[Sidenote: The King's groom may dine with a Knight or Marshal,]

hit rebuketh not a knyght / e knyg{es} grome to sytte at his table, 1125 no mor{e} hit doth{e} a m{er}shall{e} of maners plesable; and so from e hiest degre / to be lowest honorable, if e m{er}shall{e} haue a sight {er}to, he is co{m}mendable. 1128

[Headnote: THE DIFFERENCES OF MEN EQUAL IN RANK.]

[Sidenote: A Marshal must also understand the rank of County and Borough officers,]

Wisdom woll{e} a m{er}shall{e} man{er}abely {a}t he vndirstand all{e} e worshipfull{e} officers of the comunialte of is land, of Shires / Citees / borowes; like as ey ar ruland, ey must be sett aft{ur} eir{e} astate dewe in degre as ey stand. 1132

[Sidenote: and that a Knight of blood and property is above a poor Knight,]

hit belongeth{e} to a m{er}shall{e} to haue a for{e} sight of all{e} estatis of is land in eu{er}y place pight, For estate of a knyght of blode, lyvelode, & myght, [Fol. 188.] is not p{er}egall{e} to a symple & apoouere knyght. 1136

[Sidenote: the Mayor of London above the Mayor of Queenborough,]

Also e meyr{e} of londo, notable of dignyte, and of queneborow[269] e meir{e}, no yng{e} like in degre, at one messe ey owght in no wise to sitt nebe; hit no yng{e} besemeth{e} / {er}for{e} to suche semble ye se / 1140

[Sidenote: the Abbot of Westminster above the poor Abbot of Tintern,]

Also e abbote of Westmynster{e}, e hiest of {is} lande / The abbot of tynterne[270] e poorest, y vndirstande, [Fol. 188a.] ey ar boe abbot{es} of name, & not lyke of fame to fande; [gh]et Tynterne w{i}t{h} Westmynster shall{e} now{er} sitte ne stande. 1144

[Sidenote: the Prior of Canterbury above the Prior of Dudley,]

Also e Pryour{e} of Caunturbury,[271] acheff churche of dignyte, And e priour{e} of Dudley,[272] no yng{e} so digne ashe:— [gh]et may not e priour{e} of dudley, symple of degre, Sitte w{i}t{h} e priour{e} of Caunturbury: {er} is why, adyu{er}site. 1148

[Sidenote: the Prior who is Prelate of a Cathedral Church above any Abbot or Prior of his diocese,]

And reme{m}br{e} eu{er}mor{e} / a rule {er} is generall{e}: A p{ri}our{e} at is a p{re}late of any churche Cathedrall{e}, above abbot or priour{e} w{i}t{h}-in the diocise sitte he shall{e}, In churche / in chapell{e} / in chambur / & in hall{e}. 1152

[Sidenote: a Doctor of 12 years' standing above one of 9 (though the latter be the richer),]

Right so reu{er}end docturs, degre of xij. yer{e}, em ye must assigne to sitte aboue hym / at co{m}mensed hath but .ix. and augh{e} e yonger may larger spend gold red & fyne, [gh]et shall{e} e eldur sitte aboue / whe{ur} he drynke or dyne. 1156

[Sidenote: the old Aldermen above the young ones, and 1. the Master of a craft, 2. the ex-warden.]

like wise the aldremen, [gh]ef ey be eny wher{e}, e yonger{e} shall{e} sitte or stande benethe e elder ri[gh]t er{e}; and of eu{er}y crafft e mastir aftur rule & maner{e}, and e e eldest of em, {a}t warde was e for{e} yer{e}. 1160

[Sidenote: Before every feast, then, think what people are coming, and settle what their order of precedence is tobe.]

Soche poyntes, w{i}t{h} many o{er}, belongeth{e} to a m{er}shall; erfor{e} whensoeu{er} your{e} soverey a feest make shall, demeene what estates shall{e} sitte in the hall, a reso w{i}t{h} your{e} self lest your{e} lord yow call{e}; 1164

[Sidenote: If in doubt, ask your lord or the chief officer,]

Thus may ye devise your{e} marshallyng{e}, like as y yow ler{e}, e honour{e} and worshipp{e} of your{e} sou{er}ey eu{er}y wher{e}; And [gh]eff ye haue eny dowt / eu{er} looke {a}t ye enquer{e}, Resorte eu{er} to your{e} souereyn{e} / or to e cheff officer{e}; 1168

[Sidenote: and then you'll do wrong to no one, but set all according to their birth and dignity.]

Thus shall{e} ye to any state / do wronge ne pr{e}iudice, to sette eu{er}y p{er}sone accordyng{e} w{i}t{h}-owte mys, as aftur e birthe / livelode / dignite / a-fore y taught yow this, all{e} degrees of high{e} officer{e}, & worthy as he is. 1172

[Headnote: THE DUTIES OF THE USHER AND MARSHAL.]

[Sidenote: Now I have told youof Court Manners, how to manage in Pantry, Buttery, Carving, and as Sewer, and Marshal,]

+Now good so, y hau{e} shewed the / & brought e in vre, to know e Curtesie of court / & these ow may take in cur{e}, In pantry / botery / or celler{e} / & in kervyng{e} a-for{e} a sovereyn{e} demewr{e}, A sewer / or a m{er}shall{e}: in es science / ysuppose ye by sewr{e}, 1176

[Sidenote: as I learnt with a Royal Prince whose Usher and Marshal I was. All other officers have to obeyme.]

Which in my dayes y lernyd with{e} a prynce full{e} royall{e}, with whom vscher{e} in chambur was y, & m{er}shall{e} also in hall{e}, vnto whom all{e} ese officer{es} for{e}seid / ey eu{er} ente{n}d{e} shall{e}, Evir to fulfill{e} my co{m}maundement whe at y to em call{e}: 1180

[Headnote: THE USHER AND MARSHAL IS THE CHIEF OFFICER.]

[Sidenote: Our office is the chief, whether the Cook likes it or not.]

For we may allow & dissalow / our{e} office is e cheeff In celler{e} & spicery / & the Cooke, be he looth{e} or leeff.[273]

[Sidenote: All these offices may be filled by one man, but a Prince's dignity requires each office to have its officer, and a servant under him,]

+Thus e diligences of dyu{er}se office[gh] y haue shewed to e allone, [Fol. 188b.] the which science may be shewed & doo by a syng{e}l{er}[274] p{er}sone; 1184 but e dignyte of a prince req{ui}reth{e} vche office must haue oo to be rewler{e} in his rome / a s{er}uand hym waytyng{e}o.

[Sidenote: (all knowing their duties perfectly) to wait on their Lord and please his guests.]

Moor{e}-ou{er} h{i}t requireth{e} eu{er}ich of em in office to haue p{er}fite science, For dowt and drede doyng{e} his souerey displicence, 1188 hym to attende, and his gest{is} to plese in place wher{e} ey ar p{re}sence, that his souerey rough{e} his s{er}uice may make grete co{n}gaudence.

[Sidenote: Don't fear to serve a prince; take good heed to your duties, watch, and you need not fear.]

For a prynce to s{er}ue, ne dowt he not / and god be his spede! Fur{er} a his office / & {er}-to let hym take good hede, 1192 and his warde wayte wisely // & eu{er}mor{e} {er}-in haue drede; us doyng{e} his dewte dewly, to dowte he shall{e} not nede.

[Sidenote: Tasting is done only for those of royal blood, as a Pope, King, Duke, and Earl: not below.]

+Tastyng{e} and credence[275] longeth{e} to blode & birth royall{e},[276] As pope / emp{er}our{e} / E{m}p{er}atrice, and Cardynall{e}, 1196 kyng{e} / queene / prynce / Archebischoppe in palle, Duke / Erle and no mo / at y to remembraunce / calle.

[Sidenote: Tasting is done for fear of poison; therefore keep your room secure, and close your safe, for fear of tricks.]

+Credence is vsed, & tastyng{e}, for drede of poysenyng{e}, To all{e} officers y-sworne / and grete oth{e} by chargyng{e}; 1200 {er}for{e} vche ma in office kepe his rome sewr{e}, closyng{e} Cloos howse / chest / & gardevya[277], for drede of congettyng{e}.

[Sidenote: A Prince's Steward and Chamberlain have the oversight of all offices and of tasting,]

+Steward and Chamburlay of a p{r}ince of royalte, ey haue / knowleche of homages, s{er}uice, and fewte; 1204 so ey haue ou{er}sight of eu{er}y office / aft{ur} eir{e} degre, by wrytyng{e} e knowleche / & e Credence to ou{er}se;

[Sidenote: and they must tell the Marshal, Sewer, and Carver how to doit.]

Therfore in makyng{e} of his credence, it is to drede, ysey, To m{er}shall{e} / sew{e}r{e}[278] and kerver{e} ey must allowte allwey, 1208 to teche hym of his office / e credence hym to prey: us shall{e} he not stond in makyng{e} of his credence in no fray.

[Sidenote: I don't propose to write more on this matter. I tried this treatise myself,]

+Moor{e} of is co{n}nyng{e} y Cast not me to contreve: my tyme is not to tary, hit drawest fast to eve. 1212 is tretyse at y haue entitled, if it ye entende to p{re}ve, y assayed me self in youth{e} w{i}t{h}-oute any greve.

[Sidenote: in my youth, and enjoyed these matters, but now age compels me to leave the court; so try yourself."]

while y was yong{e} y-nough{e} & lusty in dede, y enioyed ese maters foreseid / & to lerne y toke good hede; 1216 but croked age hath{e} co{m}pelled me / & leue court y must nede. erfor{e}, son{e}, assay thy self / & god shall{e} be y spede."

[Sidenote: "Blessing on you, Father, for this your teaching ofme! Now I shall dare to serve where before I was afraid.]

+"Now feir{e} falle yow, fadur / & blessid mote yebe, For is comenyng{e} / & e co{n}nyng{e} / at y[e] haue her{e} shewed me! 1220 now dar y do s{er}uice diligent / to dyu{er}s of dignyte, wher{e} for scantnes of conny{n}g{e} y durst no ma y-se.

[Sidenote: I will try, and shall learn by practice. May God reward you for teachingme!"]

So p{er}fitely seth{e} y hit p{er}ceue / my parte y woll{e} p{re}ue and assay; / [Fol. 189.] boe by practike and ex{er}cise / yet som good lerne y may: 1224 and for your{e} gentill{e} lernyng{e} / yam bound eu{er} to pray that our{e} lorde rewarde you in blis that lasteth aye."

[Headnote: IOHN RUSSELLS REQUEST TO THE READER.]

[Sidenote: "Good son, and all readers of this Boke of Nurture, pray for the soul of me, John Russell, (servant of Humphrey, Duke of Gloucester;)]

+"Now good so, thy self w{i}t{h} other {a}t shall{e} e succede, which{e} us boke of nurtur{e} shall{e} note / lerne, & ou{er} rede, pray for the sowle of Ioh Russell{e}, at god do hym mede, Som tyme s{er}uaunde w{i}t{h} duke vmfrey, duc[A] of Glowcet{ur} in dede.

[Text note: The duc has a red stroke through it, probably to cut it out.]

[Sidenote: also for the Duke, my wife, father, and mother, that we may all go to bliss when we die."]

For at prynce pereles prayeth{e} / & for suche othermo, e sowle of my wife / my fadur and modir also, 1232 vn-to Mary modyr and mayd / she fende us from owr{e} foe, and bryng{e} vs all{e} to blis whe we shall{e} hens goo. AMEN."

[Sidenote: Little book, commendme to all learners, and to the experienced, whom I pray to correct its faults.]

Go forth{e} lytell{e} boke, and lowly ow me co{m}mende vnto all{e} yong{e} gentilme / {a}t lust to lerne or entende, 1236 and specially to em at han exsperience, p{ra}yng{e} e[m] to amend{e} and correcte at is amysse, er{e} as y fawte or offende.

[Sidenote: Any such, put to my copying, which I have done as I best could.]

And if so at any be founde / as rou[gh] my necligence, Cast e cawse o my copy / rude / & bar{e} of eloquence, 1240 which{e} to drawe out [I] haue do my besy diligence, redily to reforme hit / by reso and bettur sentence.

[Sidenote: The transcriber is not to blame; he copied what was before him, and neither of us wroteit,]

As for ryme or reso, e for{e}wryter was not to blame, For as he founde hit aforne hym, so wrote he e same, 1244 and augh{e} he or y in our{e} mater{e} digres or degrade, blame neithur of vs / For we neuyr{e} hit made;

[Sidenote: Ionly corrected the rhyme. God! grant us grace to rule in Heaven with Thine elect!]

Symple as y had insight / somwhat e ryme y correcte; blame y cowde no ma / y haue no p{er}sone suspecte. 1248 Now, good god, graunt vs grace / our{e} sowles neu{er} to Infecte! a may we regne in i regiou{n} / et{er}nally w{i}t{h} thyne electe.

[Some word or words in large black letter have been cut off at the bottom of the page.]

[Footnote 1: do, get on.]

[Footnote 2: ? at = nought can.]

[Footnote 3: The Lawnd in woodes. Saltus nemorum. Baret, 1580. Saltus, alaunde. Glossary in Rel. Ant., v.1, p. 7, col. 1. Saltus, aforest-pasture, woodland-pasture, woodland; aforest.]

[Footnote 4: at will. A.S. wilsum, free willed.]

[Footnote 5: A.S. hirne, corner. Dan. hirne.]

[Footnote 6: Halke or hyrne. Angulus, latibulum; A.S. hylca, sinus Promptorium Parvulorum and note.]

[Footnote 7: AS. fregnan, to ask; Goth., fraihnan; Germ., fragen.]

[Footnote 8: AS. lis remissio, lenitas; Dan. lise, Sw. lisa, relief.]

[Footnote 9: for me to]

[Footnote 10: In Sir John Fastolfe's Bottre, 1455, are "ij. kerving knyves, iij. kneyves in a schethe, the haftys of every (ivory) withe naylys gilt ... j. trencher-knyfe." Domestic Arch., v.3, p.157-8. Hec mensacula, adressyng-knyfe, p.256; trencher-knyves, mensaculos. Jn. de Garlande, Wright's Vocab. p.123.]