Chapter XXV: Prologue: 1 1 (8)

¶ [a] Take your knyfe in your ha{n}de, and cut brawne in y^e dysshe as it lyeth, & laye it on your soueraynes trenchour, & se there be mustarde. [b] Venyson with fourme{n}ty is good for your souerayne: touche not the venyson with your ha{n}de, but with your knyfe cut it .xii. draugh[Fol. A 5b.]tes with the edge of your knyfe, and cut it out in to y^e fourmenty / doo in the same wyse with pesen & bacon, befe chyne and motto{n} / pare the befe, cut the motto{n} / & laye to your souerayne / beware of fumosytees / salte, senewe, fatte, resty & rawe. In syrupe, [c] fesande, partryche, stockdoue, & chekyns / in the lefte ha{n}de take them by the pynyo{n}, & with the foreparte of your knyfe lyfte vp your wy{n}ges / than mynce it in to the syrupe / beware of sky{n}ne rawe & senowe. [d] Goos, tele, malarde, & swa{n}ne, reyse [L] the legges, than the wynges / laye the body in y^e myddes or in a nother plater / the wynges in the myddes & the legges; after laye the brawne bytwene the legges / & the wynges in the plater. [e] Capo{n} or henne of grece, lyfte the legges, tha{n} the wynges, & caste on wyne or ale, than mynce the wynge & giue your souerayne. Fesande, partryche, [f] plouer or lapwynge, reyse y^e wynges, & after the legges. woodcocke, [g] bytture, egryt, snyte, curlewe & heronsewe, vnlace them, breke of the pynyons, necke & becke / tha{n} reyse the legges, & let the fete be on styll, than the wynges. [h] A crane, reyse the wynges fyrst, & beware of the trumpe in his brest. Pecocke, storke, bustarde & [i] shouyllarde, vnlace them as a crane, and let y^e fete be on styll. [k] Quayle, sparow, larke, martynet, pegyon, swalowe, & thrusshe, y^e legges fyrst, tha{n} y^e wynges. [l] Fawne, kyde, and lambe, laye the kydney to your souerayne, tha{n} lyfe vp the sholder & gyue your souerayne a rybbe. [m] Venyson roste, cut it in the dysshe, & laye it to your souerayne. [n] A cony, lay hy{m} on the backe, cut away the ventes bytwene the hy{n}der legges, breke the canell bone, than reyse the sydes, than lay the cony on y^e wombe, on eche syde the chyne y^e two sydes departed from the chy{n}e, tha{n} laye the bulke, chyne, & sydes, in y^e dysshe. [Fol. A 6.] [o] Also ye must my{n}ce foure lesses to one morcell of mete, that your soverayne may take it in the sauce. [p] All bake metes that ben hote, open them a-boue the coffyn; & all that ben colde, ope{n} theym in the mydwaye. [q] Custarde, cheke them inche square that your souerayne may ete therof. [r] Doucettes, pare awaye the sydes & the bottom: beware of fumosytes. [s] Fruyter vaunte, fruyter say, be good; bett{er} is fruyter pouche; apple fruyters ben good hote / and all colde fruters, touche not. Ta{n}sey is good / hote wortes, or gruell of befe or of motto{n} is good. [t] Gelly, mortrus, creme almondes, blau{n}che manger, Iussell, and charlet, cabage, and nombles of a dere, ben good / & all other potage beware of.

[Sidenotes:
_Keruynge of Flesshe._
[a] How to carve Brawn, [b] Venison, (cut it in 12 bits and slice
it into the furmity,) [c] Pheasant, Stockdoves, (mince the wings
into the syrup,) [d] Goose, Teal, &c., (take off the legs and
wings,) [e] Capon, (mince the wing with wine or ale,) [f] Plover,
Lapwing, [g] Bittern, Egret. [h] How to carve a Crane, (mind the
trump in his breast,) [i] Shoveler, [k] Quail, Martins, Swallow,
[l] Fawn, Kid, [m] Roast Venison, [n] Cony, (lay him on his belly
with his two cut-off sides, on each side of him.)
[o] Cut 4 strips to each bit of meat, for your lord to pick it up
by. [p] Open hot Meat-Pies at the top; cold in the middle. [q] Cut
Custards in inch blocks. [r] Doucettes, pare off sides and bottom.
[s] Fritters hot are good, cold bad. Tansey is good. [t] Jelly,
Blanche Manger, Charlet, &c., are good, and no other potages.]

[Headnote: SAUCES FOR FOWLES.]

¶ Here endeth y^e keruynge of flesshe.
And begy{n}neth sauces for all maner of fowles.

[a] ++Mustarde is good with brawne, befe, chyne, bacon, & motton. [b] Vergius is good to boyled chekyns and capon / swanne with cawdrons / [c] rybbes of befe with garlycke, mustarde, peper, vergyus; [d] gynger sauce to la{m}be, pygge, & fawne / mustarde & suger to fesande, partryche, and conye / sauce gamelyne to hero{n}sewe, egryt, plouer, & crane / to brewe, curlewe, [e] salte, suger, & water of tame / to bustarde, shouyllarde, & bytture, sauce gamelyne: [f] woodcocke, lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte / sparowes & throstelles with salte & synamo{n} / thus with all metes, sauce shall haue the operacyons.

¶ Here endeth the sauces for all maner of fowles and metes.

[Sidenotes:
_Sauces for all maner of Fowles._
[a] Mustard for beef; [b] Verjuice for boiled chickens; Cawdrons
for swans; [c] Garlick, &c., for beef. [d] Ginger for lamb;
Gamelyne for heronsewe, &c.; [e] Salt, Sugar and Water of Tame for
brew, &c. [f] White salt for lapwings, &c. Cinnamon and salt for
thrushes &c.]

[Headnote: FEESTES AND SERUYCE.]

[Fol. A 6b.] ¶ Here begynneth the feestes and seruyce from Eester
vnto whytsondaye.

++On Eester daye & so forthe to Pe{n}tycost, after y^e seruy{n}ge of the table there shall be set brede, tre{n}chours, and spones, after the estymacyo{n} of them that shall syt there; and thus ye shall serue your souerayne; [a] laye [six or eight[L*]] tre{n}chours / & yf he be of a lower degre [or] estate, laye fyue trenchours / & yf he be of lower degre, foure trenchours / & of an other degre, thre trenchours / [b] than cut brede for your souerayne after ye knowe his condycyons, wheder it be cutte in y^e myddes or pared, or elles for to be cut in small peces. Also ye must vndersta{n}de how y^e mete shall be serued before youre souerayne, & namely [c] on Eester daye after the gouernaunce & seruyce of y^e countree where ye were borne. [d] Fyrste on that daye he shall serue a calfe soden and blessyd / and than sode{n} egges with grene sauce, and set them before the most pryncypall estate / and that lorde by cause of his hyghe estate shall departe them all aboute hym / than serue potage, as wortes, Iowtes, or browes, with befe, motto{n}, or vele / & capo{n}s that ben coloured with saffron, and bake metes. [e] And the seconde course, Iussell with mamony, and rosted, endoured / & pegyons with bake metes, as tartes, chewettes, & flawnes, & other, after the dysposycyon of the cokes. [f] And at soupertyme dyuers sauces of motto{n} or vele in broche[M], after the ordynaunce of the stewarde / and than chekyns with bacon, vele, roste pegyons or lambe, & kydde roste with y^e heed & the portenaunce on lambe & pygges fete, with vinegre & percely theron, & a ta{n}sye fryed, & other bake metes / ye shall vndersta{n}de this maner of seruyce [Fol. B i.] dureth to Pentecoste, saue fysshe dayes. Also take hede how ye shall araye these thynges before your souerayne / [g] fyrst ye shall se there be grene sauces of sorell or of vynes, that is holde a sauce for the fyrst course / and ye shall begyn to reyse the capon.

[Sidenotes:
_The Dinner Courses from Easter to Whitsunday._
From Easter to Pentecost, set bread, trenchers and spoons: [a] 6
or 8 trenchers for a great lord, 3 for one of low degree. [b] Then
cut bread for eating. [c] For Easter-day Feast: [d] First Course:
A Calf, boiled and blessed; boiled Eggs and green sauce; Potage,
with beef, saffron-stained Capons. [e] Second Course: Mameny,
Pigeons, Chewets, Flawnes. [f] Supper: Chickens, Veal, roast Kid,
Pigs’-Feet, a Tansey fried. [g] Green Sauces of sorrel or vines,
for the first course.]

[Headnote: KERUYNG OF ALL MANER OF FOWLES.]

¶ Here endeth the feest of Eester tyll Pentecoste.
And here begynneth keruyng of all maner of fowles.

¶ Sauce that capon.

¶ Take vp a capon, & lyfte vp the ryght legge and the ryght wynge, & so araye forth & laye hym in the plater as he sholde flee, & serve your souerayne / & knowe well that capons or chekyns ben arayed after one sauce; the chekyn shall be sauced with grene sauce or vergyus.

¶ Lyfte that swanne.

¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, & loke ye haue chawdron.

¶ Alaye that fesande.

¶ Take a fesande, and reyse his legges & his wynges as it were an henne, & no sauce but onely salte.

¶ wynge that partryche.

¶ Take a partryche, and reyse his legges and his wynges as a henne / & ye mynce hym, sauce hym with wyn, poudre of gynger, & salte / that set it vpon a chaufyng-dysshe of coles to warme & serue it.

¶ wynge that quayle.

¶ Take a quayle, and reyse his legges and his wynges as an henne, and no sauce but salte.

Dysplaye that crane.

¶ Take a crane, and vnfolde his legges, and cut of his wynges by the Ioyntes: than take vp hys wynges and his legges, and sauce hym with poudres of gynger, mustarde, vynegre, and salte.

[Fol. B i.b.] Dysmembre that heron.

¶ Take an heron, and reyse his legges and his wynges as a crane, and sauce hym with vynegre, mustarde, poudre of gynger, and salte.

Vnioint that bytture.

¶ Take a bytture, and reyse his legges & his wynges as an heron, & no sauce but salte.

Breke that egryt.

¶ Take an egryt, and reyse his legges and his wynges as an heron, and no sauce but salte.

Vntache that curlewe.

¶ Take a curlewe, and reyse his legges and his wynges as an henne, and no sauce but salte.

¶ Vntache that brewe.

¶ Take a brewe, and reyse his legges and his wynges in the same maner, and no sauce but onely salte, & serue your souerayne.

Vnlace that cony.

¶ Take a cony, and laye hym on the backe, & cut awaye the ventes / than reyse the wynges and the sydes, and laye bulke, chyne, and the sydes togyder; sauce, vynegre and poudre of gynger.

Breke that sarcell.

¶ Take a sarcell or a teele, and reyse his wynges & his legges, and no sauce but salte onely.

Mynce that plouer.

¶ Take a plouer, and reyse his legges and his wynges as an henne, and no sauce but onely salt.

A snyte.

¶ Take a snyte, and reyse his wynges, his legges, and his sholdres, as a plouer; and no sauce but salte.

[Fol. B ij.] ¶ Thye that woodcocke.

Take a woodcocke, & reyse his legges and his wynges as an henne; this done, dyght the brayne. And here begynneth the feest from Pentecost vnto mydsomer.

[Sidenotes:
_Keruyng of all maner of Fowles._
_How to carve a Capon._ Sauce: green sauce or verjuice.
_Swan._ Chawdron is the sauce for him.
_Pheasant._ No sauce but Salt.
_Partridge._ Sauce for Partridges.
_How to carve a Quail._ Sauce: salt.
_Crane._ Sauce: ginger, mustard, vinegar, and salt.
_Heron._ Sauce as before.
_Rittern._ Salt, the sauce.
_Egret._ Salt, the sauce.
_Curlew._ Salt, as sauce.
_Brew._ Salt, as sauce.
_Cony (or Rabbit.)_ Sauce: vinegar and ginger.
_Sarcel or Teal._
_Plover._
_Snipe._
_Woodcock._]

[a] ++In the seconde course for the metes before sayd ye shall take for your sauces, wyne, ale, vynegre, and poudres, after the mete be; & gynger & canell from Pentecost to the feest of saynt Iohn baptyst. [b] The fyrst course shall be befe, motton soden with capons, or rosted / [c] & yf the capons be soden, araye hym in the maner aforesayd. And whan he is rosted, thou must caste on salte, with wyne or with ale / tha{n} take the capon by the legges, & caste on the sauce, & breke hym out, & laye hym in a dysshe as he sholde flee. Fyrst ye shall cut the ryght legge and the ryght sholdre, & bytwene the foure membres laye the brawne of the capon, with the croupe in the ende bytwene the legges, as it were possyble for to be Ioyned agayne togyder / & other bake metes after: [d] And in the seconde course, potage shall be, Iussell, charlet, or mortrus, with yonge geese, vele, porke, pygyons or chekyns rosted, with payne puffe / fruyters, and other bake metes after the ordynau{n}ce of the coke. [e] Also the goose ought to be cut membre to membre, begynnynge at the ryght legge, and so forth vnder the ryght wynge, & not vpon the Ioynte aboue / [f] & it ought for to be eten with grene garlyke, or with sorell, or tender vynes, or vergyus in somer season, after the pleasure of your souerayne. Also ye shall vnderstande that all maner of fowle that hath hole fete sholde be reysed vnder the wynge, and not aboue.

[Sidenotes:
[a] Sauces for the Second Course. [b] First Course: Beef and
Capons. [c] How to sauce and carve a Roast capon: lay him out as
if ready to fly. [d] Second Course: Potage, Charlet, young Geese,
Payne Puff, &c. [e] How to carve a Goose. [f] Goose must be eaten
with green garlic or verjuice.]

[Headnote: THE SERVICE FROM MIDSUMMER TO CHRISTMAS.]

¶ Here endeth the feest from Pentecost to mydsomer.
And here begynneth from the feest of saynt Iohn the baptist
vnto Myghelmasse.

[a] ++In the fyrst course, potage, wortes, gruell, & fourmenty, with venyson, and mortrus and pestelles of porke with grene sauce. Rosted capon, swanne with chawdron. [b] In the seconde course, potage after the ordynaunce of the cokes, with rosted motton, vele, porke, chekyns or endoured pygyons, heron-sewes, fruyters or other bake metes / [c] & take hede to the fesande: he shall be arayed in the maner of a capon / but it shall be done drye, without ony moysture, and he shall be eten with salte and pouder of gynger. And the heronsewe shall be arayed in the same maner without ony moysture, & he shulde be eten with salte and poudre. [d] Also ye shall vnderstande that all maner of fowles hauynge open clawes as a capon, shall be tyred and arayed as a capon and suche other.

[Sidenotes:
_Dinner Courses from the Nativity[*] of St John the Baptist_,
(June 24,) _to Michaelmas._
[a] First Course: soups, vegetables, legs of Pork, &c. [b] Second
Course: roast Mutton, glazed Pigeons, Fritters, &c. [c] Serve a
Pheasant dry, with salt and ginger: a Heronsewe with salt and
powder (blanche?) [d] Treat open-clawed birds like capons.]

[Footnote *: The feast of St John’s Beheading is on Aug. 29.]

¶ From the feest of saynt Myghell vnto the feest of Chrystynmasse.

[a] ++In the fyrst course, potage, befe, motton, bacon, or pestelles of porke, or with goose, capon, mallarde, swanne, or fesande, as it is before sayd, with tartes, or bake metes, or chynes of porke. [b] In the second course, potage, mortrus, or conyes, or sewe / than roste flesshe, motton, porke, vele, pullettes, chekyns, pygyons, teeles, wegyons, mallardes, partryche, woodcoke, plouer, bytture, curlewe, heronsewe / venyson roost, grete byrdes, snytes, feldefayres, thrusshes, fruyters, chewettes, befe with sauce gelopere, roost with sauce pegyll, & other ba[Fol. B iii.]ke metes as is aforesayde. And yf ye kerue afore your lorde or your lady ony soden flesshe, [c] kerue awaye the sky{n}ne aboue / tha{n} kerue resonably of y^e flesshe to your lorde or lady, and [d] specyally for ladyes, for y^e[N] wyll soone be angry, for theyr thoughtes ben soone changed / and some lordes wyll be sone pleased, & some wyll not / as they be of co{m}pleccyo{n}. [e] The goos & swanne may be cut as ye do other fowles y^t haue hole fete, or elles as your lorde or your lady wyll aske it. Also a swa{n}ne w{i}t{h} chawdron, capo{n}, or fesande, ought for to be arayed as it is aforesayd / but the skynne must be had awaye / & whan they be{n} kerued before your lorde or your lady / for generally [f] the skynne of all maner clove{n} foted fowles is vnholsome / & the skynne of all maner hole foted fowles be{n} holsome for to be eten. Also wete ye well that all maner hole foted fowles that haue theyr lyuy{n}g vpon the water, theyr skynnes ben holsome & clene, for by y^e clenes of the water / & fysshe, is theyr lyuynge. And yf that they ete ony stynkynge thynge, it is made so clene with y^e water that all the corrupcyon is clene gone away frome it. [g] And the sky{n}ne of capo{n}, henne, or chekyn, ben not so clene, for the[y] ete foule thynges in the strete / & therfore the skynnes be{n} not so holsome / for it is not theyr kynde to entre in to y^e ryuer to make theyr mete voyde of y^e fylth. [h] Mallarde, goose, or swanne, they ete vpon the londe foule mete / but a-no{n}, after theyr ky{n}de, they go to the ryuer, & theyr they clense them of theyr foule stynke. A fesande as it is aforesayd / but y^e sky{n}ne is not holsome / [i] than take y^e heddes of all felde byrdes and wood byrdes, as fesande, pecocke, partryche, woodcocke, and curlewe, for they ete in theyr degrees foule thynges, as wormes, todes, and other suche.

[Sidenotes:
_Dinner Courses from Michaelmas to Christmas._
[a] First Course: legs of Pork, &c. [b] Second Course: Widgeon,
Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. [c]
Cut the skin off boiled meats. [d] Carve carefully for Ladies;
they soon get angry [e] Carve Goose and Swan like other birds. [f]
The skin of cloven-footed birds is unwholsome; of whole-footed
birds wholesome, because the water washes all corruption out of
’em. [g] Chicken’s skin is not so pure, because their nature is
not to enter into the river. [h] River birds cleanse their foul
stink in the river. [i] Take off the heads of all field birds, for
they eat worms, toads, and the like.]

[Headnote: SEWYNGE OF FYSSHE.]

¶ Here endeth the feestes and the keruynge of flesshe,
And here begynneth the sewynge of fysshe.

¶ The fyrst course.

++To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of samon, bacon hery{n}ge w{i}t{h} suger, grene fysshe, pyke, lampraye, salens, porpas rosted, bake gurnade, and lampraye bake.

¶ The seconde course.

¶ Gelly whyte and rede, dates in confetes, congre, samon, dorrey, brytte, turbot, halybut / for standarde, base, troute, molette, cheuene, sele, eles & lamprayes roost, tenche in gelly.

¶ The thyrde course.

¶ Fresshe sturgyon, breme, perche in gelly, a Ioll of samon, sturgyon, and welkes; apples & peres rosted with suger candy. Fygges of malyke, & raysyns, [O] dates capte w{i}t{h} mynced gynger / wafers and ypocras, they ben agreable / this feest is done, voyde ye the table.

[Sidenotes:
_Sewynge of Fysshe._
_First Course:_
_Musculade._ Salens, &c., baked Gurnet.
_Second Course:_
Jelly, dates, &c. For a standard, Mullet, Chub, Seal, &c.
_Third Course:_
Bream, Perch, Whelks; and pears in sugar candy. Figs, dates capped
with minced ginger, &c.
All over! Clear the table.]

[Headnote: KERUYNGE OF FYSSHE.]

[Fol. B iii.b.] ¶ Here endeth sewynge of fysshe.
And here foloweth keruynge of fysshe.

[a] ++The keruer of fysshe must se to pessene & fourmentye the tayle and y^e lyuer: ye must loke [b] yf there be a salte purpos, or sele turrentyne, & do after y^e fourme of venyson / baken herynge, laye it hole vpon your soueraynes trenchour / whyte hery{n}ge in a disshe, open it by y^e backe, pyke out the bones & the rowe, & se there be mustarde. Of salte fysshe, grene fysshe, salt samon & congre, pare away y^e skyn / salte fysshe, stocke fysshe, marlynge, makrell, and hake, with butter: take awaye the bones & the skynnes. A pyke, laye y^e wombe vpon his trenchour w{i}t{h} pyke sauce ynoughe. A salte [Fol. B 4.] lampraye, gobone it flatte in .vii. or .viii. peces, & lay it to your souerayne. A playce, put out the water / than crosse hym with your knyfe, caste on salte & wyne or ale. [c] Gornarde, rochet, breme, cheuene, base, molet, roche, perche, sole, makrell & whytynge, haddocke and codlynge, reyse them by the backe, & pyke out the bones, & clense the refet in y^e bely. [d] Carpe, breme, sole, & troute, backe & belly togyder. Samon, congre, sturgyon, turbot, thorpole, thornebacke, hou{n}de-fysshe, & halybut, cut them in the dysshe as y^e porpas aboute / tenche in his sauce, cut it / eles & lamprayes roost, pull of the skynne, pyke out y^e bones, put therto vyneger & poudre. [e] A crabbe, breke hym a-sonder in to a dysshe, make y^e shelle clene, & put in the stuffe agayne, tempre it with vynegre & pouder, than couer it with brede, and sende it to the kytchyn to hete / than set it to your souerayne, and breke the grete clawes, and laye them in a disshe. [f] A creues, dyght hym thus: departe hym a-sonder, & slytee[P] the belly, and take out y^e fysshe; pare away the reed skynne, and mynce it thynne; put vynegre in the dysshe, and set in on y^e table w{i}t{h}out hete. A Iol of sturgyon, cut it in thynne morselles, & lay it rou{n}de aboute the dysshe. Fresshe lampraye bake: open y^e pasty / than take whyte brede, and cut it thynne, & lay it in a dysshe, & [g] with a spone take out galentyne, & lay it vpon the brede with reed wyne & poudre of synamon / than cut a gobone of the lampraye, & mynce the gobone thynne, and laye it in the galentyne; than set it vpo{n} the fyre to hete. [h] Fresshe herynge with salte & wyne / shrympes wel pyked, flou{n}dres, gogyons, menewes & musceles, eles and lamprayes: [i] sprottes is good in sewe / musculade in wortes / oystres i{n} ceuy, oysters in grauy, menewes in porpas, samo{n} & seele, gelly [Fol. B 4b.] whyte and reede, creme of almo{n}des, [k] dates in comfetes, peres and quynces in syrupe, with percely rotes; mortrus of houndes fysshe, ryse standynge.

[Sidenotes:
_Carving and Dressing of Fish_
[a] Put tails and livers in the pea broth and furmity. [b] How to
carve Seal Turrentyne, baked Herring, white Herring, Green Fish,
Merling, Hake, Pike, salt Lamprey, Plaice. [c] Gurnard, Bream,
Roach, Whiting, Codling. [d] Carp, Trout, Conger, Thornback,
Halibut, Tench, and Crab. [e] How to dress and serve up a Crab.
[f] How to dress and carve a Crayfish, a Joll of Sturgeon, a fresh
Lamprey, pasty. [g] (sauce, Galentyne with red wine and powdered
cinnamon.) [h] Fresh Herring, &c. [i] Sprats, Musculade in worts,
Oysters. [k] Dates, pears, Mortrewes of Dogfish.]

[Headnote: SAUCES FOR FYSSHE.]

¶ Here endeth the keruynge of fysshe.
And here begy{n}neth sauces for all maner of fysshe.

[a] ++Mustarde is good for salte herynge / salte fysshe, salte congre, samo{n}, sparlynge, salt ele & lynge: [b] vynegre is good with salte porpas, turrentyne salte / sturgyo{n} salte, threpole, & salt wale / [c] lampray with galentyne / vergyus to roche, dace, breme, molet, base, flounders, sole, crabbe, and [d] cheuene, with poudre of synamo{n}; to thornebacke, herynge, houndefysshe, haddocke, whytynge, & codde, vynegre, poudre of synamon, & gynger; [e] grene sauce is good with grene fysshe & halybut, cottell, & fresshe turbot / put not your grene sauce awaye, for it is good with mustarde.

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

[Sidenotes:
_Sauces for Fish._
[a] Mustard for Salmon, &c.; [b] Vinegar for salt Whale, &c.;
[c] Galentyne for Lamprey; Verjuice for Roach, &c.; [d] Cinnamon
for Chub, &c.; [e] Green Sauce for Halibut, &c.]

[Headnote: THE CHAUMBERLAYNE.]

¶ The chaumberlayne.

++The caumberlayne muste be dylyge{n}t & clenly in his offyce, with his heed kembed, & so to his souerayne that he be not recheles, & se that he haue a clene sherte, breche, petycote, and doublet / tha{n} brusshe his hosen within & without, & se his shone & slyppers be made clene / [a] & at morne whan your souerayne wyll aryse, warme his sherte by the fyre / & se ye haue a fote shete made in this maner. Fyrst set a chayre by the fyre with a cuysshen, an other vnder his fete / tha{n} sprede a shete ouer the chayre, and se there be redy a kerchefe [Fol. B 5.] and a combe / than [b] warme his petycote, his doublet, and his stomachere / [c] & than put on his hosen & his shone or slyppers, than stryke vp his hosen manerly, & tye them vp, than lace his doublet hole by hole, & laye the clothe aboute his necke & kembe his hede / than loke ye haue a basyn, & an ewer with warme water, and a towell, and wasshe his handes / than knele vpon your knee, & aske your souerayne what robe he wyll were, & brynge him such as your souerayne co{m}mau{n}deth, & put it vpon hym; than doo his gyrdell aboute hym, & take your leue manerly, & [d] go to the chyrche or chapell to your soueraynes closet, & laye carpentes & cuysshens, & lay downe his boke of prayers / than drawe the curtynes, and take your leue goodly, & go to youre soueraynes chambre, & cast all the clothes of his bedde, & bete the feder bedde & the bolster / but loke ye waste no feders; than shall the blankettes, & se the shetes be fayre & swete, or elles loke ye haue clene shetes / than [e] make vp his bedde manerly, than lay the hed shetes & the pyllowes / than take vp the towel & the basyn, & laye carpentes aboute the bedde, or wyndowes & cupbordes layde with carpettes and cuysshyns. Also loke there be a good fyre brennynge bryght / & [f] se the hous of hesement be swete & clene, & the preuy borde couered with a grene clothe and a cuysshyn / tha{n} se there be blanked, donne, or cotton, for your souerrayne / & [g] loke ye haue basyn, & euer with water, & a towell for your souerayne / than take of his gowne, & brynge him a mantell to kepe hym fro colde / than brynge hym to the fyre, & take of his shone & his hosen; than take a fayre kercher of reynes / & [h] kembe his heed, & put on his kercher and his bonet / than sprede downe his bedde, laye the heed shete and the pyllowes / & whan your souerayne is to bedde [Fol. B 5b.] drawe the curtynes / than se there be morter or waxe or perchoures be redy / than dryue out dogge or catte, & loke there be basyn and vrynall set nere your souerayne / than take your leue manerly that your souerayne may take his rest meryly.

¶ Here endeth of the chaumberlayne.

[Sidenotes:
_The Duties of a Chamberlain._
He must be cleanly, and comb his hair; see to his Lord’s clothes,
and brush his hose; [a] in the morning warm his shirt, and prepare
his footsheet; [b] warm his petycote, &c.; [c] put on his shoes,
tie up his hose, comb his head, wash his hands, put on the robe he
orders. [d] Make ready his Closet in the Church or Chapel, then
come home to his Bed-chamber, take off the bed-clothes. [e] Make
his lord’s bed again with clean sheets, and lay hangings round the
bed, and windows, &c. [f] Keep the privy clean, and the board
covered with green cloth, and provide down or cotton for wiping.
[g] When he goes to bed, let him wash; put him on a mantle, take
off his shoes, &c. [h] Comb his head, put on his night-cap, draw
the curtains round him, drive out the dogs and cats, set the
urinal near, and then take leave.]

[Headnote: OF THE MARSHALL AND THE VSSHER.]

¶ Here foloweth of the Marshall and the vssher.

++The Marshall and the vssher muste knowe all the estates of the chyrche, and the hyghe estate of a kynge, with the blode royall.

¶ The estate of a Pope hath no pere.

¶ The estate of an Emperour is nexte.

¶ The estate of a kynge.

¶ The estate of a cardynall.

¶ The estate of a kynges sone, a prynce.

¶ The estate of an archebysshop.

¶ The estate of a duke

¶ The estate of a bysshop

¶ The estate of a marques

¶ The estate of an erle

¶ The estate of a vycount

¶ The estate of a baron.

¶ The estate of an abbot with a myter

¶ The estate of the thre chefe Iuges & the Mayre of London.

¶ The estate of an abbot without a myter

¶ The estate of a knyght bacheler

¶ The estate of a pryour, dene, archedeken, or knyght

[Fol. B 6.]

¶ The estate of the mayster of the rolles.

¶ The estate of other Iustices & barons of the cheker

¶ The estate of the mayre of Calays.

¶ The estate of a prouyncyall, a doctour dyvyne,

¶ The estate of a prothonat: he is aboue the popes collectour, and a doctour of bothe the lawes.

¶ The estate of him that hath ben mayre of London and seruaunt of the lawe.

¶ [a] The estate of a mayster of the chauncery, and other worshypfull prechours of pardon, and clerkes that ben gradewable / & all other ordres of chastyte, persones & preestes, worshypfull marchauntes & gentylmen, all this may syt at the squyers table.

¶ [b] An archebysshop and a duke may not kepe the hall, but eche estate by them selfe in chaumbre or in pauylyon, that neyther se other.

¶ [c] Bysshoppes, Marques, Erles, & Vycou{n}tes, all these may syt two at a messe.

¶ [d] A baron, & the mayre of London, & thre chefe Iuges, and the speker of the parlyament, & an abbot with a myter, all these may svt two or thre at a messe

¶ [e] And all other estates may syt thre or foure at a messe

¶ [f] Also the Marshall muste vnderstande and knowe the blode royall, for some lorde is of blode royall & of small lyuelode. And some knyght is wedded to a lady of royal blode; she shal kepe the estate that she was before. And a lady of lower degree shal kepe the estate of her lordes blode / & therfore the royall blode shall haue the reuere{n}ce, as I haue shewed you here before.

¶ Also a marshall muste take hede of the byrthe, and nexte of the lyne, of the blode royall.

¶ [g] Also he must take hede of the kynges offycers, of the Chaunceler, Stewarde, Chamberlayne, Tresourer, and Controller.

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

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

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

[Sidenotes:
_Of the Marshal and Usher._
He must know the orders of precedence of all ranks.
A Cardinal before a Prince.
The Mayor of London ranks with the 3 Chief Justices.
The Knight’s equals.
The ex-Mayor of London.
[a] The Esquire’s equals. [b] Who must dine alone, [c] who 2
together, [d] who 2 or 3, [e] who 3 or 4. [f] The Marshall must
know who are of royal blood, for that has the reverence. [g] He
must take heed of the King’s officers, do honour to strangers, and
receive a Messenger from the King as if one degree higher than he
is, for a King’s groom may sit at a Knight’s table.]

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

[+Wynkyn .de. worde’s+ device here.]

[Sidenotes:
Here ends this Book printed by Wynkyn de Worde. A.D. 1513.]

NOTES.

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

The new _Dishes_ are--

_Fayge_ (p. 157, l. 10). This may be for _Sage_, the herb, or a variety of Fritter, like _Fruyter vaunte_ (p. 157, l. 2; p. 159, l. 24), _fruyter say_ (p. 159, l. 24), or a dish that I cannot find, or a way of spelling figs.

_Fruyter say_, p. 159, l. 24. If _say_ is not for _Sage_, then it may be a fish, contrasted with the _vaunte_, which I suppose to mean ‘meat.’ _Sey_ is a Scotch name for the Coalfish, _Merlangus Carbonarius_. Yarrell, ii. 251.

_Charlet_ (p. 159, l. 28). The recipe in ‘Household Ordinances,’ p. 463, is, Take swete cowe mylk and put into a panne, and cast in therto ȝolkes of eyren and the white also, and sothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe.” Another recipe for Charlet Enforsed follows, and there are others for Charlet and Charlet icoloured, in Liber Cure, p. 11.

_Jowtes_, p. 160, last line. These are broths of beef or fish boiled with chopped boiled herbs and bread, _H. Ord._ p. 461. Others are made ‘with swete almond mylke,’ _ib._ See ‘Joutus de Almonde,’ p. 15, _Liber Cure_. For ‘Joutes’ p. 47; ‘for oþer ioutes,’ p. 48.

_Browes_, p. 160, last line. This is doubtless the Brus of Household Ordinances, p. 427, and the _bruys_ of Liber Cure, p. 19, l. 3, brewis, or broth. Brus was made of chopped pig’s-inwards, leeks, onions, bread, blood, vinegar. For ‘Brewewes in Somere’ see _H. Ord._ p. 453.

_Chewettes_, p. 161, l. 4, were small pies of chopped-up livers of pigs, hens, and capons, fried in grease, mixed with hard eggs and ginger, and then fried or baked. _Household Ordinances_, p. 442, and _Liber Cure_, p. 41. The Chewets for fish days were similar pies of chopped turbot, haddock, and cod, ground dates, raisins, prunes, powder and salt, fried in oil, and boiled in sugar and wine. _L. Cure_, p. 41. Markham’s Recipe for ‘A Chewet Pye’ is at p. 80-1 of his _English Houswife_. _Chewit_, or small Pie; minced or otherwise. R. Holme. See also two recipes in MS. Harl. 279, fol. 38.

_Flaunes_ (p. 161, l. 4) were Cheesecakes, made of ground cheese beaten up with eggs and sugar, coloured with saffron, and baked in ‘cofyns’ or crusts. ‘A Flaune of Almayne’ or ‘Crustade’ was a more elaborate preparation of dried or fresh raisins and pears or apples pounded, with cream, eggs, bread, spices, and butter, strained and baked in ‘a faire coffyn or two.’ _H. Ord._ p. 452. [[‘Pro Caseo ad _flauns_ qualibet die . panis j’ (allowance of). _Register of Worcester Priory_, fol. 121 _a._ ed. Hale, 1865.]]

Of new _Sauces_, Wynkyn de Worde names _Gelopere_ & _Pegyll_ (p. 165, l. 4). Gelopere I cannot find, and can only suggest that its _p_ may be for _f_, and that “cloves of gelofer,” the clove-gillyflower, may have been the basis of it. These cloves were stuck in ox tongues, see “Lange de beof,” _Liber Cure_, p. 26. Muffett also recommends Gilly-flour Vinegar as the best sauce for sturgeon in summer, p. 172; and Vinegar of Clove-Gilliflowers is mentioned by Culpepper, p. 97, Physical Directory, 1649.

_Pegylle_ I take to be the _Pykulle_ of Liber Cure Cocorum, p. 31, made thus;

‘Take droppyng of capone rostyd wele
With wyne and mustarde, as have Þou cele [bliss],
With onyons smalle schrad, and sothun in grece,
Meng alle in fere, and forthe hit messe.’

The new _Wine_ is _Campolet_, p. 153. Henderson does not mention it; Halliwell has ‘_Campletes_. A kind of wine, mentioned in a curious list in MS. Rawl. C. 86.’ [See the list in the Notes to Russell, above, p. 86.] I suppose it to be the wine from ‘_Campole_. The name of a certaine white grape, which hath very white kernels.’ Cotgrave.

Of new _Fish_ W. de Worde names the _Salens_ (p. 166, l. 8), _Cottell_ and _Tench_ (p. 167). Torrentyne he makes _sele turrentyne_ (p. 166, l. 8 from bottom) seemingly, but has _turrentyne salte_ as a fish salted, at p. 168, l. 7.

_Cottell_, p. 168, l. 14, the cuttlefish. Of these, _Sepiæ vel Lolligines calamariæ_, Muffet says, they are called also ‘sleewes’ for their shape, and ‘scribes’ for their incky humour wherewith they are replenished, and are commended by Galen for great nourishers; their skins be as smooth as any womans, but their flesh is brawny as any ploughmans; therefore I fear me Galen rather commended them upon hear-say then upon any just cause or true experience.

For the _Salens_ I can only suggest thunny. Aldrovandi, _de Piscibus_, treating of the synonyms of the Salmon, p. 482, says, “Græcam salmonis nomenclaturam non inuenio, neq{ue} est quod id miretur curiosus lector, cum in Oceano tantu{m} flumi{n}ibusq{ue} in eum se exonerantibus reperiatur, ad quæ veteres Græci nunquam penetr{a}runt. Qui voluerit, _Salangem_ appellare poterit. Σαλάχξ enim boni, id est, delicati piscis nomen legitur apud Hesychium, nec præterea qui sit, explicatur: aut a migrandi natura κατανάδρομος, vel δρόμας fluviatilis dicatur, nam Aristoteles in mari dromades vocat Thunnos aliosq{ue} gregales, qui aliunde in Pontum excurrunt, et vix vno loco conquiescunt; aut nomen fingatur a saltu, & ἄλμων dicitur. Non placet tamen, salmonis nomen a saltu deduci, aut etiam á sale, licet saliendi natura ei optimè quadret saleq{ue} aut muria inueturaria etiam soleat. Non enim latine sed a Germanis Belgisuè Rheni accolis, aut Gallis Aquitanicis accepta vox est.” See also p. 318, ‘Scardula, et Iucohia ex Pigis, et Plota, Sale{n}a.’ _Gesner, de Piscibus_, p. 273. Can _salens_ be the Greek ‘σωλην, a shell-fish, perhaps like the razor-fish. Epich. p. 22.’--Liddell and Scott--? I presume not. ‘_Solen._ The flesh is sweet; they may be eaten fryed or boiled.’ 1661, R. Lovell, _Hist. of Animals_, p. 240. ‘_Solen_: A genus of bivalve mollusks, having a long slender shell; razor-fish.’ Webster’s Dict.

_Sele turrentyne_, p. 166, l. 8 from bottom. Seemingly a variety of seal, or of eel or sole if _sele_ is a misprint. But I cannot suggest any fish for it.

_Rochets_, p. 167, l. 5. _Rubelliones._ _Rochets_ (or rather Rougets, because they are so red) differ from Gurnards and Curs, in that they are redder by a great deal, and also lesser; they are of the like flesh and goodness, yet better fryed with onions, butter, and vinegar, then sodden. Muffett, p. 166.

[Footnote L*: See above, in the Keruynge of Flesshe, p. 157,
lines 5 and 4 from the bottom. [“laye foure trenchours to your
soferayne, one by an other / and laye theron other foure trenchours
or elles twayne”]]

[Textnotes:
A _Orig._ seasous
B _sic_: o _for_ e
C _sic_: a _for_ n
D _for_ se, _see_.
E _for_ is
F _for_ be
G ? u _for_ n
H _for_ with
I _sic_: c _for_ e
K _sic_: u _for_ n
L The top of the _s_ is broken off, making the letter look like
an _l_ rubbed at the top.
M ? brothe
N _for_ they
O _Orig._ raysyus
P _sic_]

* * * * *
* * * *

The

Boke of Curtasye.

FROM THE SLOANE MS. 1986 IN THE BRITISH MUSEUM, AB. 1460 A.D.

[Transcriber’s Note:

In this selection, sidenotes are identified by verse lines. They are grouped by text headers (generally in Latin), as shown in the Table of Contents.]

CONTENTS.

PAGE
Here begynneth{e} þe FYRST BOKE of CURTASYE 177
[Headnote: HOW TO BEHAVE AT TABLE.]
[Headnote: HOW TO BEHAVE AT MEALS.]
THE SECOND BOOK 181
[Headnote: HOW TO BEHAVE AT CHURCH, TO PARENTS, ETC.]
[Headnote: THE RULE OF GOOD MANNERS.]
THE THIRD BOOK:
De officiarijs in curijs d{omi}no{rum} 187
De Ianitor{e} 188
[Headnote: OF THE PORTER, AND MARSHAL OF THE HALL.]
De Marescallo aule 188
P{er} q{uan}tu{m} te{m}p{us} armig{er}i h{ab}eb{un}t
lib{er}ata{m} {et} ignis ardeb{i}t i{n} a{ul}a 189
De pinc{er}nario, panetario,
{et} cocis sibi s{er}uie{n}tib{us} 190
[Headnote: OF THE BUTLER AND PANTER.]
De offic{i}o pinc{er}narij 190
De hostiario {et} suis s{er}uientib{us} 190
De Offic{i}o garc{i}onu{m} 191
[Headnote: OF THE GROOMS AND USHER OF THE CHAMBER.]
De seneschallo 194
[Headnote: OF THE STEWARD.]
De cont{ra}rotulatore 195
De sup{er}uisore 195
De Clerico coquine 195
De cancellario 195
[Headnote: OF THE CHANCELLOR AND TREASURER.]
De thesaurizario 196
De receptore firmar{um} 197
De Auenario 197
De pistore 198
[Headnote: OF THE BAKER AND HUNTSMAN.]
De venatore {et} suis canib{us} 198
De aquario 199
Qui d{eb}ent manus lauar{e}
{et} i{n} q{u}or{um} domib{us} 199
De panetario 200
[Headnote: OF THE PANTER, THE LORD’S KNIVES, ETC.]
De Cultellis d{omi}ni 200
De Elemosinario 201
[Headnote: OF THE ALMONER AND DISH-SERVER.]
De ferculario 202
De candelario 204
[Headnote: OF THE CARVER, SURNAPE-LAYERS, AND CHANDLER.]

The boke of Curtasye.

++Here begynneth{e} þe fyrst boke of curtasye.

++Qwo so wylle of curtasy ler{e}, [Fol. 12.]
In this boke he may hit her{e}!
Yf thow be gentylmon, ȝomo{n}, or knaue,
The nedis nurture for to haue. 4
Wheñ thou comes to a lordis ȝate,
The porter þ{o}u shall{e} fynde ther-ate;
Take hym thow shalt þy wepyn tho,
And aske hym leue in to go 8

¶ To speke w{i}t{h} lorde, lady, squyer, or grome.
Ther-to the nedys to take the tome[1];
For yf he be of logh{e} degre,
Than hym falles to come to the; 12

¶ Yf he be gentylmo{n} of kyñ,
The porter wille lede the to hym.
When thow come tho halle dor to,
Do of thy hode, thy gloues also; 16

¶ Yf þo halle be at the furst mete,
This lessou{n} loke thow noȝt for-ȝete:
Þe stuard, countroller, and tresurer{e},
Sittand at de deshe, þ{o}u haylse in fere. 20

¶ W{i}t{h}iñ þe hall{e} sett on ayther side,
Sitten other ge{n}tylme{n} as fall{es} þ{a}t tyde;
Enclyne þe fayre to hom also,
First to the ryȝht honde þ{o}u shall{e} go, 24

¶ Sitthen to þo left honde þy neghe þ{o}u cast;
To hom þ{o}u bogh{e} w{i}t{h}outen wrast[2];
Take hede to ȝomo{n} on þy ryght honde,
And sithen byfor{e} the screne þ{o}u stonde 28

¶ In myddys þe halle opon þe flore,
Whille marshall{e} or vssher come fro þe dore,
And bydde the sitte, or to borde the lede.
Be stabull{e} of chere for menske[3], y rede; 32

[Headnote: HOW TO BEHAVE AT TABLE.]

¶ Yf he þe sette at gentilmo{n}nes borde,
Loke þ{o}u be hynde[4] and lytull{e} of worde.
Pare þy brede and kerue in two,
Tho ou{er} crust þo nether fro; 36

¶ In fowre þ{o}u kutt þo ou{er} dole,
Sett hom to-gedur as h{i}t where hole;
Sithen kutt þo nether crust in thre,
And t{ur}ne h{i}t dowñ, lerne þis at me. 40

¶ And lay thy trencho{ur} þe be-fore,
And sitt vp-ryȝht for any sore.
Spare brede or wyne, drynke or ale,
To thy messe of kochyñ be sett in sale; 44

¶ Lest men sayne þ{o}u art hong{ur} beteñ,
Or ellis a gloten þ{a}t all{e} me{n} wyteñ,
Loke þy naylys ben clene in blythe,
Lest þy felagh{e} lothe ther-wyth. 48

¶ Byt not on thy brede and lay h{i}t dou{n},--
That is no curteyse to vse in towñ;--
But breke as mych{e} as þ{o}u wyll{e} ete,
The remelant to pore þ{o}u shall{e} lete. 52

¶ In peese þ{o}u ete, and eu{er} eschewe
To flyte[5] at borde; þ{a}t may þe rewe.
Yf þ{o}u make mawes[6] on any wyse,
A velany þ{o}u kacches or eu{er} þ{o}u rise. 56

¶ Let neu{er} þy cheke be Made to grete [Fol. 13.]
W{i}t{h} morsell{e} of brede þ{a}t þ{o}u shall{e} ete;
An apys mow men sayne he makes,
Þ{a}t brede and flesshe in hys cheke bakes. 60

¶ Yf any mañ speke þ{a}t tyme to the,
And þ{o}u schall{e} onsware, h{i}t will{e} not be
But waloande, and a-byde þ{o}u most;
Þ{a}t is a schame for alle the host. 64

¶ On bothe halfe þy mouthe, yf þ{a}t þ{o}u ete,
Mony a skorne shall{e} þ{o}u gete.
Þ{o}u shall{e} not lauȝhe ne speke no þyng{e}
Whille þi mouthe be full{e} of mete or drynke; 68

¶ Ne suppe not w{i}t{h} grete sowndyng{e}
Noþer potage ne oþer þyng{e}.
Let not þi spone stond in þy dysche,
Wheþ{er} þ{o}u be s{er}ued w{i}t{h} fleshe or fische; 72

¶ Ne lay hit not on thy dishe syde,
But clense h{i}t honestly w{i}t{h}-outen pride.
Loke no browyng{e} on þy fyng{ur} þore
Defoule þe clothe þe be-fore. [p. 27, bot.] 76

¶ In þi dysche yf þ{o}u wete þy brede,
Loke þ{er}-of þat noȝt be lede
To cast agayne þy dysche in-to;
Þ{o}u art vn-hynde yf þ{o}u do so. 80

¶ Drye þy mouthe ay wele {and} fynde
When þ{o}u schall{e} drynke oþ{er} ale or wyne.
Ne calle þ{o}u noȝt a dysche a-ȝayne,
Þ{a}t ys take fro þe borde in playne; 84

¶ Ȝif þ{o}u sp[i]tt ou{er} the borde, or ell{es} opoñ,
Þ{o}u schall{e} be holden an vncurtayse mon;
Yf þy nowñ dogge þ{o}u scrape or clawe,
Þ{a}t is holden a vyse emong men knawe. 88

¶ Yf þy nose þ{o}u clense, as may be-falle,
Loke þy honde þ{o}u clense, as wyth{e}-alle,
Priuely w{i}t{h} skyrt do hit away,
Oþ{er} ellis thurgh{e} thi tepet þ{a}t is so gay. 92

¶ Clense not thi tethe at mete sittande,
W{i}t{h} knyfe ne stre, styk ne wande.
While þ{o}u holdes mete i{n} mouthe, be war
To drynke, þ{a}t is an-honest[7] char, 96

¶ And also fysike for-bedes hit,
And sais þ{o}u may be choket at þ{a}t byt;
Yf hit go þy wrang throte into,
And stoppe þy wynde, þ{o}u art fordo. 100

¶ Ne telle þ{o}u neu{er} at borde no tale
To harme or shame þy felawe i{n} sale;
For if he then w{i}t{h}holde his methe[8],
Eftsons he wyll{e} forcast þi dethe. 104

¶ Where-ser{e} þ{o}u sitt at mete in borde,
Avoide þe cat at on bar{e} worde
For yf þ{o}u stroke cat oþ{er} dogge,
Þ{o}u art lyke an ape teyȝed w{i}t{h} a clogge. 108

¶ Also {es}chewe, w{i}t{h}-outen stryfe,
To foule þe borde clothe w{i}t{h} þi knyfe;
Ne blow not on þy drynke ne mete,
Neþ{er} for colde, neþer for hete; 112

¶ W{i}t{h} mete ne bere þy knyfe to mowthe,
Wheþ{er} þ{o}u be sett be strong or couthe;
Ne w{i}t{h} þo borde clothe þi tethe þ{o}u wype, [Fol. 14.]
Ne þy nyen þ{a}t rennen rede, as may betyde. 116

¶ Yf þ{o}u sitt by a ryȝht good mañ,
Þis lessoñ loke þou þenke apoñ:
Vndur his theȝghe þy kne not pit,
Þ{o}u ar full{e} lewed yf þ{o}u dose hit. 120

¶ Ne bacwarde sittande gyf noȝt þy cupe,
Noþ{er} to drynke, noþ{er} to suppe;
Bidde þi frende take cuppe and drynke,
Þ{a}t is holden an-honest thyng. 124

¶ Lene not on elbowe at þy mete,
Noþ{er} for colde ne for hete;
Dip not þi thombe þy drynke i{n}to,
Þ{o}u art vncurtayse yf þ{o}u hit do; 128

¶ In salt saler yf þ{a}t þ{o}u pit
Oþ{er} fisshe or flesshe þ{a}t me{n} may wyt,
Þ{a}t is a vyce, as me{n} me telles,
And gret wonder h{i}t most be elles. 132

¶ After mete when þ{o}u shalt wasshe,
Spitt not in basyn, ne wat{er} þ{o}u dasshe;
Ne spit not lorely, for no kyn mede,
Be-fore no mo{n} of god for drede. 136

¶ Who so eu{er} despise þis lessoun ryȝt,
At borde to sitt he hase no myȝt.
Here endys now our{e} fyrst talkyng,
Crist graunt vs alle his der{e} blessyng! 140

¶ Her{e} endith{e} þe [first] boke of curtasye.

[Sidenotes:
[2] In this book you may learn Courtesy. Every one needs it.
[5] On reaching a Lord’s gate, give the Porter your weapon, and
ask leave to go in. [11] If the master is of low degree, he will
come to you: [13] if of high, the Porter will take you to him.
[15] At the Hall-door, take off your hood and gloves, greet the
Steward, &c., at the dais, [22] bow to the Gentlemen on each side
of the hall [24] both right and left; [27] notice the yeomen, then
stand before the screen till the Marshal or Usher leads you to the
table. [33] Be sedate and courteous if you are set with the
gentlemen. [35] Cut your loaf in two, the top from the bottom; cut
the top crust in 4, and the bottom in 3. [37] cut the top crust in
4, and the bottom in 3. [41] Put your trencher before you, and
[43] don’t eat or drink till your Mess is brought from the
kitchen, [45] lest you be thought starved or a glutton. [47] Have
your nails clean. [49] Don’t bite your bread, but break it.
[53] Don’t quarrel at table, or make grimaces. [57] Don’t cram
your cheeks out with food like an ape, [61] for if any one should
speak to you, you can’t answer, but must wait. [65] Don’t eat on
both sides of your mouth. [67] Don’t laugh with your mouth full,
[69] or sup up your potage noisily. [71] Don’t leave your spoon in
the dish or on its side, but clean your spoon. [75] Let no dirt
off your fingers soil the cloth. [77] Don’t put into the dish
bread that you have once bitten. [81] Dry your mouth before you
drink. [83] Don’t call for a dish once removed, [85] or spit on
the table: that’s rude. [87] Don’t scratch your dog. [89] If you
blow your nose, clean your hand; wipe it with your skirt or put it
through your tippet. [93] Don’t pick your teeth at meals, or drink
with food in your mouth, [97] as you may get choked, or killed, by
its stopping your wind. [101] Tell no tale to harm or shame your
companions. [106] Don’t stroke the cat or dog. [109] Don’t dirty
the table cloth with your knife. [111] Don’t blow on your food, or
put your knife in your mouth, or wipe your teeth or eyes with the
table cloth. [117] If you sit by a good man, don’t put your knee
under his thigh. [121] Don’t hand your cup to any one with your
back towards him. [125] Don’t lean on your elbow, [127] or dip
your thumb into your drink, [129] or your food into the salt
cellar: That is a vice. [133] Don’t spit in the basin you wash in
or loosely (?) before a man of God.]

[Headnote: HOW TO BEHAVE AT CHURCH, TO PARENTS, ETC.]

THE SECOND BOOK.

Yf that þ{o}u be a ȝong enfaunt,
And thenke þo scoles for to haunt,
This lessou{n} schall{e} þy maist{ur} þe merke,
Croscrist[[8a]] þe spede in all{e} þi werke; 144
Sytthen þy _pater n{oste}r_ he wille þe teche,
As cristes owne postles con preche;
Aft{ur} þy Aue mar{ia} and þi crede,
Þat shall{e} þe saue at dome of drede; 148

¶ Theñ aft{ur} to blesse þe w{i}t{h} þe t{r}inité,
In no{m}i{n}e p{at}ris teche he wille þe;
Þen w{i}t{h} marke, mathew, luke, {and} Ion,
W{i}t{h} þe þ{er} cruc{is} and the hegh name; 152

¶ To schryue þe in gen{er}al þ{o}u schall{e} lere
Þy Confiteor and misereat{ur} in fer{e}.
To seche þe kyngdam of god, my chylde,
Þ{er}to y rede þ{o}u be not wylde. 156

¶ Ther-for{e} worschip god, bothe olde {and} ȝong,
To be in body and soule yliche strong{e}.
When þ{o}u comes to þo chirche dore,
Take þe haly wat{er} stondand on flor{e}; 160

¶ Rede or synge or byd p{ra}yeris
To crist, for all{e} þy crysten ferys;
Be curtayse to god, and knele dou{n}
On bothe knees w{i}t{h} grete deuociou{n}. 164

¶ To mo{n} þ{o}u shall{e} knele opon þe toñ,
Þe toþ{er} to þy self þ{o}u halde aloñ.
When þ{o}u ministers at þe hegh{e} aut{er}e,
W{i}t{h} bothe hondes þ{o}u s{er}ue þ{o} p{re}st in fere, 168
Þe ton to stabull{e} þe toþ{er}
Lest þ{o}u fayle, my dere broþ{er}.

¶ Anoþ{er} curtayse y wylle þe teche,
Thy fadur And modur, w{i}t{h} mylde speche, [Fol. 15.] 172
In worschip and s{er}ue w{i}t{h} all{e} þy myȝt,
Þ{a}t þou dwelle þe lengur in erthely lyȝt.

¶ To anoþ{er} ma{n} do no mor{e} amys
Then þ{o}u woldys be doñ of hym {and} hys; 176
So crist þ{o}u pleses, {and} get{es} þe loue
Of meñ {and} god þ{a}t sytt{is} aboue.

¶ Be not to meke, but i{n} mene þe holde,
For ellis a fole þ{o}u wyll{e} be tolde. 180
He þ{a}t to ryȝtwysnes wylle enclyne,
As holy wryȝt says vs wele and fyne,
His sede schall{e} neu{er} go seche hor brede,
Ne suffur of mo{n} no shames dede. 184

¶ To for-gyf þ{o}u shall{e} þe hast;
To veniaunce loke þ{o}u come on last;
Draw þe to pese w{i}t{h} all{e} þy strengþe;
Fro stryf and bate draw þe on lengþe. 188