Chapter XIX: Prologue: 1 1 (2)

{ Some man{er} cury of Cooke{s} crafft Sotelly y haue espied,
{ how þeir{e} dischmet{es} ar dressid w{i}t{h} hony not claryfied.
{ Cow heelis / and Calves fete / ar der{e} y-bouȝt some tide
{ To medill{e} among{e} leeches[112] & Ielies /
whañ 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 añ haar{e}, [Fol. 178b.]
Frumenty[114] w{i}t{h} venesou{n} /
pesyñ w{i}t{h} bakoñ, 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},
þe mylke[118] {þer}-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} þese potages ar good and sur{e}
of oþ{er} sewes & potages þ{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 is a flesh feast in the English way.]

++Now, soñ, y haue yow shewid somewhat of myne avise,
þe service of a flesch{e} feest folowyng{e} englondis gise;
Forgete ye not my loor{e} / but looke ye ber{e} good yȝes
vppoñ oþur 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 þ{a}t ye haue þer 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 / chikeñ /or bakoñ;
And to signet / & swañ, co{n}venyent is þe chawdoñ[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 fawñ /
in fere;
to feysand, p{ar}trich{e}, or cony /
Mustard w{i}t{h} þe sugur{e};
Sawce gamelyñ[129] to heyroñ-sewe / egret / crane / & plover{e};
also / brewe[130] / Curlew / sugre & salt /
w{i}t{h} water{e} of þe 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]
gamelyñ[132] is in sesou{n};
Wodcok / lapewynk / M{er}tenet / larke, & venysou{n},
Sparows / thrusches / all{e} þese .vij.
w{i}t{h} salt & synamome:
Quayles, sparowes, & snytes, whañ þeir{e} sesou{n} com,[133] 544
Thus to p{ro}voke a{n} appetide
þe 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 soñ, of kervyng{e} of fysch{e}
y wot y must þe leer{e}:
To pesoñ[135] or frumeñty take þe tayle of þe bever{e},[136]
or ȝiff ye haue salt purpose[137] / ȝele[138] /
torrentill{e}[139], deynteith{us} fulle der{e}, 548
ye must do aftur{e} þe forme of frumenty, as y said while er{e}.

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

Bakeñ heryng{e}, dressid & diȝt w{i}t{h} white sugur{e};
þe white heryng{e} by þe bak a brode ye splat hym̅ sur{e},
bothe rough{e} & boon{us} / voyded /
þeñ may your{e} lorde endur{e} 552
to ete merily w{i}t{h} mustard þ{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} /
boþe lyng{e}[142] & myllewelle[143],
& oñ your{e} sou{er}aynes trenche{ur} ley hit, as y yow telle. 556
þe sawce þ{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,
þe boon{us}, skynnes / & fynnes, furst y-fette a-way, 560
þeñ sett your{e} dische þer{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}eyñ y wold þat it be layd,
þe wombe is best, as y haue herd it said{e},
Fysch{e} & skyñ to-gedir be hit convaied 564
w{i}t{h} pike sawce y-noughe þ{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, gobeñ hit a slout[148]
.vij. pec{is} y assigne;
þañ pike owt þe boon{us} nyȝe þe bak spyne,
and ley hit oñ {your} lord{es} trencher{e}
wheþ{er} he sowpe or dyne, 568
& þat ye haue ssoddyñ 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 þe wat{ur} clene,
afft{ur} þat þe fynnes also, þat þey be not sene;
Crosse hym þeñ w{i}t{h} yo{ur} knyffe þat is so kene; 572
wyne or ale / powd{er} þ{er}-to,
your{e} sou{er}ayñ well{e} to queme.

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

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

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

Soolus[156] / Carpe / Breme de mer{e},[157] & trowt, [Fol. 179b.]
þey must be takyñ of as þey in þe disch{e} lowt,
bely & bak / by gobyñ[158] þe booñ 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] / samoñ / Congur[161] / sturgeou{n} / turbut, & ȝele,
þornebak / thurle polle / hound fysch[162] /
halybut, to hy{m} þ{a}t hath{e} heele, 584
all{e} þese / cut in þe 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 þe{re} ye kut hit so,
and oñ your{e} lord{es} trencher{e} se þ{a}t it be do.
Elis & lampurnes[165] rosted / wher{e} þ{a}t eue{r} ye go, 588
Cast vinegr{e} & powd{er} þ{er}oñ /
furst fette þe bon{us} þem̅ 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 þ{a}t is his ryght:
In þe brode shell{e} putt your{e} stuff /
but furst haue a sight 592
þat it be clene from skyñ / & senow / or ye begyñ to dight.

[Sidenote: and then season it with _vinegar or verjuice_ and
powder. (?)]

And what[167] ye haue piked / þe stuff owt of eu{er}y shell{e}
w{i}t{h} þe poynt of your{e} knyff, loke ye temp{er} hit well{e},
put vinegr{e} / þ{er}to, verdjus, or aysell{e},[168] 596
Cast þ{er}-oñ 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 þe Crabbe to þe kychyñ / þer{e} for to hete,
agayñ hit facch{e} to þy sou{er}ayne sittyng{e} at mete;
breke þe clawes of þe crabbe / þe small{e} & þe grete, 600
In a disch þem̅ 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] / þus wise ye must them dight:
Dep{ar}te the crevise a-sondir{e} euyñ to your{e} sight,
Slytt þe bely of the hyndur part / & so do ye right, 604
and all{e} hoole take owt þe 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 þe red skyñ for dyu{er}s cawse & dowt,
and make clene þe place also / þat ye call{e} his gowt,[170]
hit lies in þe mydd{es} of þe bak / looke ye pike it owt; 608
areise hit by þe þyknes of a grote / þe fisch{e} rownd abowt.

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

put it in a disch{e} lees{e} by lees[171] /
& þat ye not forgete
to put vinegr{e} to þe same / so it towche not þe mete;
breke þe gret clawes your{e} self / ye nede no cooke to trete, 612
Set þem̅ oñ þe 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 þe Crevise, þus he must be sted:
array hym̅ as ye doth{e} / þe crabbe, if þat any be had,
and boþe end{es} of þe shell{e} /
Stoppe them fast w{i}t{h} bred, 616
& s{er}ue / your{e} sou{er}eyñ þ{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 douȝ[172] Cut his bely a-way, [Fol. 180.]
þe fisch{e} in A disch{e} clenly þat ye lay
w{i}t{h} vineg{er} & powdur þ{er} vppoñ, þus is vsed ay, 620
þañ your{e} sou{er}ayne / whañ 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 þe salt sturgeou{n} / thyñ /
take hede ye slytt,
& rownd about þe disch{e} dresse ye musteñ hit.
Þe whelke[174] / looke þat þe hed / and tayle awey be kytt, 624
his pyntill[175] & gutt / almond & mantill{e},[176]
awey þ{er} fro ye pitt;

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

Theñ kut ye þe whelk asond{ur}, eveñ pec{is} two,
and ley þe pecis þ{er}of / vppoñ your{e} sturgeou{n} so,
rownd all abowt þe disch / while þ{a}t hit will{e} go; 628
put vinegr{e} þ{er}-vppoñ / þe bett{ur} þañ will{e} hit do.

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

Fresch{e} lamprey bake[177] / þus it must be dight:
Opeñ þe pastey lid, þ{er}-in to haue a sight,
Take þeñ white bred þyñ y-kut & liȝt, 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 þeñ take owt þe gentill{e} galantyne,[178]
In þe disch{e}, oñ þe bred / ley hit, le{m}mañ myne,
þeñ take powd{ur} of Synamome,
& te{m}p{er} hit w{i}t{h} red wyne: 636
þe same wold plese a por{e} mañ / 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 þe gobyns as thyñ as a grote,
þañ lay þem̅ vppoñ your{e} galantyne stondyng{e}
oñ a chaffir{e} hoote:
þus must ye diȝt a lamprey owt of his coffyñ 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}eyñ to ete in seesou{n} of yer{e} /
þ{er}-aft{ur} he will{e} Asch{e}.
looke he be white by þe booñ / þe rough{e} white & nesch{e}; 644
w{i}t{h} salt & wyne s{er}ue ye hym̅ þe same /
boldly, & not to bassh{e}.

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

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

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

++“Now, fadir, feir{e} falle ye / & crist yow haue in cure,
For of þe nurtur{e} of kervyng{e}
y suppose þat y be sur{e}, [Fol. 180b.]
but yet a-nod{ur} office þ{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 þe co{n}nyng{e},
þañ durst y do my devoir{e} /
w{i}t{h} any worshipfull{e} to be wo{n}nyng{e};
señ þat y know þe course / & þe craft of kervyng{e}, 656
y wold se þe siȝt 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 / þat science ye wold fayñ lere,
drede yow no þyng{e} daungeresnes;
þ{us}[A] y shall{e} do my dever{e}
to enforme yow feithfully w{i}t{h} ryght gladsom cher{e}, 660
& yf ye woll{e} lysteñ 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 whañ þe worshipfull{e} hed / þat is of any place
hath wasch{e} afor{e} mete / and bigy{n}neth{e} to sey þe grace,
Vn-to þe kechyñ þañ looke ye take your{e} trace, 664
Entendyng & at your{e} co{m}maundyng{e}
þe s{er}uaund{es} of þe place;

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

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

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

Serche and enquere of þem̅ /
yf such{e} s{er}uyse shall{e} be þat day;
þan co{m}myñ w{i}t{h} þe cooke /
and looke what he will{e} say;
þe surveyour{e} & he / þe certeynte tell{e} yow will{e} þay, 672
what met{es} // & how many disches / þey dyd for{e} puruay.

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

And whañ þe surveour{e}[181] & þe Cooke /
w{i}t{h} yow done accorde,
þen shall{e} þe cook dresse all{e} þyng{e}
to þe surveyng{e} borde,
þe surveour{e} sadly / & soburly /
w{i}t{h}-owteñ any discorde 676
Delyu{er} forth{e} his disches, ye to co{n}vey þem̅ to þe lorde;

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

And wheñ ye bith{e} at þe borde /
of s{er}uyce and surveyng{e}, [Fol. 181.]
se þat ye haue officers boþe 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 þ{a}t ye haue s{er}uytours semely /
þe disches for to ber{e},
M{ar}chall{es}, Squyers / & s{er}geaunt{es} of armes[182],
if þ{a}t þey be ther{e},
þat your{e} lord{es} mete may be brought
w{i}t{h}out dowt or der{e}; 684
to sett it surely oñ þe 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] þe wild swyne,
Suche potage / as þe cooke hath{e} made /
of yerbis / spice / & wyne,
Beeff, motoñ[185] / Stewed feysaund /
Swañ[186] w{i}t{h} the Chawdwyñ,[187] 688
Capou{n}, pigge / vensou{n} bake, leche lombard[188] /
frutur{e} viaunt[189] fyne;

+A Sotelte+

[Sidenote: 5. A Device of Gabriel greeting Mary.]

{ And þan a Sotelte:
{ Maydoñ mary þat 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 þat 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.]

þe course for to fullfylle,
An angell{e} goodly kañ apper{e},
and syngyng{e} w{i}t{h} a mery cher{e},
Vn-to .iij. shep{er}d{es} vppoñ añ 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, þe iij. course in coost,
Curlew / brew / snyt{es} / quayles / sp{ar}ows /
m{er}tenett{es} rost,
P{er}che in gely / Crevise dewe douȝ /
pety p{er}ueis[196] w{i}t{h} þe moost,
Quynces bake / leche dugard / Frutur{e} sage /
y speke of cost, 708

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

and soteltees full{e} soleyñ:
þat lady þ{a}t conseuyd by the holygost
hym̅ þ{a}t distroyed þe fend{es} boost,
presentid plesauntly by þe kyng{es} of coleyñ. 712

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

Afft{ur} þis, 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 þis fest is fynysched / voyd þe table quyte 716
Go we to þe fysch{e} fest while we haue respite,
& þañ w{i}t{h} godd{es} g{ra}ce þe fest will{e} be do.

[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} þe Samou{n} bellows[199]//
eles, lampurns in fer{e};
Pesoñ w{i}t{h} þe purpose // ar good potage, as y suppose // 720
as falleth{e} for tyme of þe yer{e}:
Bakeñ herynge// Sugr{e} þ{er}oñ strewyng{e} // [Fol. 182.]
grene myllewell{e}, deynteth{e} & not der{e};
pike[200] / lamprey / or Soolis
// purpose rosted oñ coles[201] // 724
g{ur}nard / lamp{ur}nes bake / a leche, & a fritur{e};

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

a semely sotelte folowyng{e} evyñ þer{e}.
A galaunt yong{e} mañ, a wanton wight,
pypyng{e} & syngyng{e} / lovyng{e} & lyght, 728
Standyng{e} oñ a clowd, Sang{ui}neus he hight,
þe begy{n}nyng{e} of þe sesoñ þ{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 //
þis is good dewyng{e}[202]; 732
Cong{ur}, somoñ, dorray // In siripp{e} if þey lay //
w{i}t{h} oþ{er} disches in sewyng{e}.
Brett / turbut[203] / or halybut // Carpe, base /
mylet, or trowt //
Cheveñ,[204] breme / renewyng{e}; 736
Ȝole / Eles, lampurnes / rost // a leche, a frytur{e},
y make now bost //

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

þe seco{n}d / sotelte sewynge.
A mañ of warr{e} semyng{e} he was,
A rough{e}, a red, angry syr{e}, 740
An hasty mañ standyng{e} in fyr{e},
As hoot as som{er} by his attyre;
his name was þ{er}oñ, & 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 þe .iij^d s{er}uyse.
Fresch sturgeñ / breme de mer{e} // P{er}che in Iely /
oryent & cler{e} //
whelk{es}, menuse; þ{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: A Man with a Sickle, tired, called
Harvest.]

The sotelte / a mañ 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
þe thrid age of mañ by liklynes;
hervist we clepe hym̅, full{e} of werynes
ȝet þer folowyth{e} mo þat we must dres,
regard{es} riche þ{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 þis fest is fynysched / for to make glad cher{e}: 760
and þaugh{e} so be þat þe vse & maner{e}
not afor{e} tyme be seyñ has,

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

Neu{er}thelese aft{ur} my symple affeccioñ
y must conclude w{i}t{h} þe fourth co{m}pleccioñ, 764
‘yemps’ þe cold terme of þe yer{e},
Wyntur / w{i}t{h} his lokkys grey / febill{e} & old,
Syttyng{e} vppoñ þe 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 mañ / Iocond & light,
þe 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,’ þat is þe .iij^d age of mañ, 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},
þe last age of mañ full{e} of grevaunce. 780

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

++These iiij. soteltees devised in towse,[210]
wher þey byñ shewed in an howse,
hith{e} doth{e} gret plesaunce
w{i}t{h} oþ{er} sightes of gret Nowelte 784
þañ hañ be shewed in Riall{e} feest{es} of solempnyte,
A notable cost þe ordynaunce.

[Sidenote: _Inscriptions for the Devices._]

The superscripcioun of þe 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: A FEST FOR A FRANKLEN.]

[Sidenote: _A Franklin’s Feast._]

+A fest for a franklen.+

[Sidenote: Brawn, bacon and pease,]

++“A Frankleñ may make a feste Imp{ro}berabill{e},
brawne w{i}t{h} mustard is con{c}ordable, 796
bakoñ s{er}ued w{i}t{h} pesoñ,

[Sidenote: beef and boiled chickens,]

beef or motoñ stewed s{er}uysable,
Boyled Chykoñ or capoñ agreable,
convenyent for þe sesoñ; 800

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

Rosted goose & pygge full{e} profitable,
Capoñ / Bakemete, or Custade Costable,
wheñ eggis & crayme be gesoñ.

[Sidenote: _Second Course._ Mortrewes,]

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

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

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

[Sidenote: fritters, or leche,]

þeñ 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,]

Theñ appuls & peris w{i}t{h} spices delicately
Aft{ur} þe terme of þe 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] þus meñ 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 þe fresch{e} samoñ / 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} /
riȝt so bygyñ 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
þese potages ar holsom for þem þat hañ delite
þ{er}of to ete / & if not so / þeñ 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 sturgeoñ, 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 þ{er}-oñ shall{e} cawse ooñ 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;
þe galantyne[231] for þe lamprey / wher{e} þey may be gete; 840
verdius[232] to roche / darce / breme / soles / & molett;
Baase, flow[{n}]durs / Carpe / Cheveñ /
Synamome ye þ{er}-to sett.

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

Garlek / or mustard, v{er}geus þ{er}to,
pep{ur} þe {po}wderyng{e}--
For þornebak / 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 þe 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 / Creveȝ dew douȝ,
and breme de mer{e}, 848
For Gurnard / for roche / & fresch{e} purpose, if hit appe{re},
Fresch{e} sturgeoñ / shrympes / p{er}che /
molett / y wold 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],
y her{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} /
þ{a}t ar but hoomly gestis. 856
Now have y shewyd yow, my soñ, somewhat of dyu{er}se Iestis
þat ar reme{m}bred in lord{es} courte /
þer{e} as all rialte restis.”

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

++“Now fayre falle yow fadir / in fayth{e} y am full fayñ,
For louesomly ye han lered me þe nurtur þat ye han sayñ; 860
pleseth{e} it you to certifye me with ooñ worde or twayñ
þe Curtesy to co{n}ceue conveniently for eu{er}y chamburlayñ.”

[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 chamburlayñ is in office to be diligent,
Clenli clad, his cloþis not all to-rent; 864
handis & face wascheñ fayr{e}, his hed well kempt;
& war eu{er} of fyr{e} and candill{e} þat 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 þat thyng{e} þat 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] a dublett, a long{e} coote,
if he wer{e} suche, 872
his hosyñ well brusshed, his sokk{es} not to seche,
his shoñ or slyppers as browne as is þe wat{ur}leche.

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

In þe morow tyde, agaynst your{e} sou{er}ayne doth ryse,
wayte hys lynnyñ þat hit be clene;
þeñ warme h{i}t in þ{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}ayñ plese at þe 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 þ{i}s man{er} made greithe / & þat ye not forgete 880
furst a chayer{e} a-for{e} þe fyr{e} / or som oþ{er} honest sete
With{e} a cosshyñ þ{er} vppoñ /
& a noþ{ur} for the feete [Fol. 184b.]

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

aboue þe coschyñ & chayer{e} þe said shete ou{er} sprad
So þat it keu{er} þe fote coschyñ and chayer{e}, riȝt as y bad; 884
Also combe & kercheff / looke þer{e} bothe be had
your{e} sou{er}eyñ hed to kymbe or he be graytly clad:

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

++Than pray your{e} sou{er}eyñ 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 þañ aftur to put in boþe hys arme, 892
his stomacher{e} well{e} y-chaffed to kepe hym fro harme,
his vampeys[242] and sokkes, þañ all day he may go warme;

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

Theñ drawe oñ his sokkis / & hosyñ by the fur{e},
his shoñ laced or bokelid, draw them̅ oñ sur{e}; 896
Strike his hosyñ vppewarde his legge ye endur{e},
þeñ 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;
oñ his shuldur about his nek a kercheff þer{e} must lye, 900
and curteisly þañ 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 dowñ oñ your{e} kne /
& þ{us} to your{e} sou{er}ayñ ye say
“Syr, what Robe or govñ pleseth it yow to wer{e} to day?” 904
Suche as he axeth for{e} / loke ye plese hym to pay,
þañ hold it to hym̅ a brode, his body þ{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 þe vse; 908
take hym̅ hode or hatt / for his hed[[242a]] cloke or cappe de huse;
So shall{e} ye plese hym̅ prestly, no nede to make excuse

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

Wheþ{ur} hit be feyr{e} or foule, or mysty all{e} with{e} reyñ.
Or your{e} mastir depart his place, afor{e} þ{a}t þis be seyñ, 912
to brusch{e} besily about hym̅; loke all be pur and playñ
wheþur he wer{e} sateñ / sendell, vellewet, scarlet, or greyñ.

[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 oþ{er} potestate,
or he entur in to þe church{e}, be it erly or late, 916
p{er}ceue all þyng{e} for his pewe þ{a}t it be made p{re}p{ar}ate,
boþe cosshyñ / carpet / & curteyñ /
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.]

++Thañ to your{e} sou{er}eynes chambur walke ye in hast;
all þe cloþes of þe bed, them aside ye cast; 920
þe Fethurbed ye bete / w{i}t{h}out hurt, so no feddurs ye wast,
Fustiañ[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 / þat bed so man{er}ly made;
þe bankers & quosshyns, in þe chambur se þem̅ feir{e} y-sprad, 924
boþe hedshete & pillow also, þat þe[y] be saaff vp stad,
the vrnell{e} & basoñ 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 þe bed
be forth spred & laid, [Fol. 185.]
wyndowes & cuppeborde w{i}t{h} carpett{is} & cosshyns splayd; 928
Se þer be a good fyr{e} in þe chambur conveyed,
w{i}t{h} wood & fuell{e} redy þe 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 þe privehouse for esement[244] be fayr{e}, soote, & clene,
& þat þe bord{es} þ{er} vppoñ /
be keu{er}ed with{e} clothe feyr{e} & grene, 932
& þe hool{e} / hym self, looke þer no borde be sene,
þ{er}oñ a feir{e} quoschyñ / þe ordour{e} no mañ to tene

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

looke þ{er} be blanket / cotyñ /
or lynyñ to wipe þe neþ{ur} ende[245];
and eu{er} wheñ he clepith{e}, wayte redy & entende, 936
basou{n} and ewer{e}, & oñ yo{ur} shuldur a towell{e},
my frende[246];
In þis wise worship shall{e} ye wyñ /
wher{e} þ{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 þe warderobe ye must muche entende besily
the robes to kepe well / & also to brusche þem̅ clenly; 940
w{i}t{h} the ende of a soft brusch{e} ye brusch{e} þem 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} wollyñ cloth ne furr{e} passe a seuenyght
to be vnbrossheñ & shakyñ / tend þ{er}to aright, 944
for mought{es} be redy eu{er} in þem to gendur & aliȝt;
þerfore 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} souerayñ aftir mete / his stomak to digest
yef he will{e} take a slepe / hym self þer{e} for to rest, 948
looke bothe kercheff & combe / þat ye haue þer{e} prest,
bothe pillow & hedshete / for hym̅ þe[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 þe day. 952
wayte þat 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.]

++Whañ your{e} sou{er}ayne hath{e} supped /
& to chamb{ur} takith{e} his gate,
þañ sprede forth{e} your{e} fote shete /
like as y lered yow late; 956
thañ 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,]

vppoñ his bak a ma{n}tell ye ley / his body to kepe from cold,
Set hym̅ oñ his fote shete[248] / made redy as y yow told; 960
his shoñ, sokkis, & hosyñ / to draw of be ye bolde;
þe hosyñ oñ your{e} shuldyr cast /
oñ vppoñ 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;
þe kercheff and cappe oñ his hed / hit wolde be warmely wounde; 964
his bed / y-spred / þe shete for þe hed /
þe pelow prest þ{a}t stounde,
þat wheñ your{e} sou{er}eyñ to bed shall go /
to slepe þer{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 þem̅ þe bed round about;
se his morter[249] w{i}t{h} wax or p{er}cher{e}[250]
þat it go not owt; 968
dryve out dogge[[250a]] and catte, or els geue þem̅ a clovt;
Of your{e} sou{er}ayne take no leue[251]; /
but low to hym̅ alowt.

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

looke þat ye haue þe basoñ for ch{a}mbur & also þe vrnall{e}
redy at all{e} howres wheñ he will{e} clepe or call{e}: 972
his nede p{er}formed, þe same receue agayñ ye shall{e},
& þus may ye haue a thank /
& reward wheñ þ{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 lean on,]

Ȝeff your{e} sou{er}ayne will{e} to þe bath{e},
his body to wasch{e} clene,
hang shetis round about þe 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}oñ to sytte or lene:

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

looke þ{er} be a gret sponge, þ{er}-oñ
your{e} sou{er}ayne to sytt;
þ{er}oñ a shete, & so he may bathe hym̅ þer{e} a fytte; 980
vndir his feete also a sponge, ȝiff þ{er} be any to putt;
and alwey be sur{e} of þe dur, & se þat 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 basyñ full in your{e} hand of herbis hote & fresch{e},
& with a soft sponge in hand, his body þ{a}t ye wasch{e}; 984
Rynse hym̅ with rose watur warme & feir{e} vppoñ hym flasch{e},
þeñ lett hym̅ go to bed / but looke it be soote & nesch{e};

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

but furst sett oñ his sokkis, his slyppers oñ his feete,
þat he may go feyr{e} to þe fyr{e},
þer{e} to take his fote shete, 988
þañ with{e} a clene cloth{e} / to wype awey all wete;
thañ bryng{e} hym̅ 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 þe brown fenell{e},[255] [Fol. 186.]
walle wort[256] / herbe Iohñ[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 on it; 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 þem̅ hote in to a vessell{e} /
& sett your{e} soverayñ alloft, 996

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

and what dissese ye be vexed w{i}t{h}, grevaunce ouþ{er} peyñ,
þis medicyne shall{e} make yow hoole surely, as meñ seyñ.” 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 þe 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; þus nurtur{e} shall{e} yow lere.
{ high{e} Cardynell{e}, þe dignyte doth{e} requer{e}; 1008
{ Kyngis soñe, prynce ye hym Call{e};
{ Archebischopp{e} is to hym p{er}egall{e}.
{ Duke of þe 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. Puisné
Judge. 5. Clerk of the Crown. 6. Mayor of Calais. 7. Doctor of
Divinity. 8. Prothonotary. 9. Pope’s Legate.]

{ ++Vycount / legate / baroune / suffrigañ /
abbot w{i}t{h} myt{ur} feyr{e},
{ barovñ of þescheker{e} / iij. þe cheff Iusticeȝ /
of londoñ þe meyr{e};
{ Pryour{e} Cathedrall{e}, myt{ur} abbot w{i}t{h}out /
a knyght bachiller{e}
{ P{ri}oure / deane / archedekoñ / a knyght /
þe body Esquyer{e}, 1016

{ Mastir of the rolles / riȝt þus rykeñ 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 þey 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.]

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

{ ++Hym þat hath byñ meyr{e} / & a londyner{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},
{ Þe worshipfull{e} p{re}chour{e} of p{ar}dou{n}
in þ{a}t place to apper{e}. 1028

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

Worshipfull{e} m{er}chaund{es} and riche artyficeris,
Gentilmeñ 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, soñ, y haue shewid the aft{ur} my symple wytte
euery state aftir þeir{e} degre,
to þy knowleche y shall{e} co{m}mytte,
and how þey shall{e} be s{er}ued, y shall{e} shew the ȝett,
in what place aft{ur} þeir{e} dignyte how þey 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} goldyñ rodde Royall{e},
{ Archebischopp{e} / vsyñg to wer{e} þe palle,
{ Duke / all{e} þese of dygnyte owȝt not kepe þe 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. messeȝ yf þey be lovyng{e}ly.
þe meyr{e} of londoñ, & a baroñ, an abbot myterly,
the iij. chef Iusticeȝ, þe speker{e} of þe 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,
þey may sitte in Chambur or hall{e} at a table,
.ij. or els iij. at a messe / ȝeff þey be greable:
þus may ye in your{e} office to eu{er}y mañ 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} oþ{er} estat{es} to a messe /
iij. or iiij. þus may ye sur{e},
And of all{e} estatis þat ar egall{e} w{i}t{h} a knyght /
digne & demur{e},
Off abbot & p{ri}our{e} sauncȝ myt{ur},
of co{n}vent þey hañ cur{e};
Deane / Archedecoñ, mast{ur} of þe rolles,
aft{ur} your{e} plesur{e}, 1060

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

Alle the vndirIusticeȝ and barou{n}es
of þe kyng{es} Eschekier{e}, [Fol. 187.]
a p{ro}vinciall{e} / a doctour{e} devine /
or boþe lawes, þus yow ler{e},
A p{ro}thonot{ur} ap{ert}li, or þe popis collectour{e},
if he be ther{e},
Also þe meyr{e} of þe stapull{e} /
In like purpose þ{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} oþ{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 /
& hym̅ þat hath byñ meyr{e} of londoñ aforne,
and þe mastyrs of þe chauncery, þey 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 þat ar greable,
Apprentise of lawe In courtis pletable,
Marchaund{es} & Frankloñȝ, worshipfull{e} & honorable,
þey 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 þem̅ 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 þe bischopp{e} of þe p{ro}vynce of Caunturbury
be in þe p{re}sence of the archebischopp{e}
of yorke reu{er}ently,
þeir{e} s{er}uice shall{e} be kou{er}ed /
vche bisshopp{e} syngulerly,
and in þe p{re}sence of þe metropolytan{e}
none oþ{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 þe p{re}sence of þe p{ri}mate of Englond þañ beyng{e},
þey must be cou{er}ed in all{e} þeyr{e} s{er}uyng{e},
and not in p{re}sence of þe bischopp{e}
of yorke þer{e} apperyng{e}. 1084

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

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

++Now, soñ, y p{er}ceue þat 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} þat 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 versâ_. 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:
þe lady of blod royall{e} shall{e} kepe þe state /
þat she afor{e} in stode,
the lady of low blode & degre /
kepe her lordis estate, y make 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},
Þ{er}for{e} blode royall{e} opteyneth þe sou{er}eynte
in chambur & in hall{e},
For blode royall{e} somtyme tiȝt to be kyng{e} in pall{e};
of þe 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 þeir{e} estate beyng{e},
þat hañ fadur & mod{ur} by their{e} dayes lyvyng{e},
þeir{e} fadur or modir ne may in any wise be p{re}sumyng{e}
to be egall{e} w{i}t{h} their{e} soñ 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 / þey owe not to desire
to sytte or stond by þeyr{e} son /
his state will{e} h{i}t not requir{e},
but by þem 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} must se,
and þeñ next of his lyne / for þeyr{e} dignyte;
þen folowyng{e}, to officers affter{e} þeir{e} degre,
As chaunceler{e}, Steward / Chamburleyñ / 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 þis land, resi[d]ent dwelleres,
and exalte þem to honour{e} / if þe be of honest maneres;
þeñ all{e} oþ{er} aft{ur} þeir{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} þe co{n}nyng{e}
is moost co{m}mendable
to haue a for{e} sight to straungers, to sett þem at þe table;
For if þey haue gentill{e} cher{e} / & gydyng{e} man{er}able,
þe m{er}shall{e} doth his sou{er}eyñ honour{e} /
& he þe mor{e} lawdable. 1116

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

¶ Ȝeff þow be a m{er}shall{e} to any lord of þis land,
yff þe kyng{e} send to þy sou{er}eyñ eny his s{er}uand by sand,

+Yeff he be a+ +receve hym as a+
{ knyght { barouñ honorand
{ Squyer{e} { knyght w{i}t{h} hand
{ yomañ of þe crowñ { Squyer{e}
{ grome { yemañ 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 /
þe 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 from̅ þe hiest degre / to be lowest honorable,
if þe m{er}shall{e} haue a sight þ{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,]