¶ Termes of a keruer . BReke that dere lesche that brawne rere that goose lyft that swanne sauce that capon spoyle that henne frusshe that chekyn vnbrace that malarde vnlace that cony dysmembre that heron dysplaye that crane dysfygure that pecocke vnioynt that bytture vntache that curlewe alaye that fesande wynge that partryche wynge that quayle mynce that plouer thye that pegyon border that pasty thye that wodcocke thye all maner of small byrdes tymbre that fyre tyere that egge chyne that samon strynge that lampraye splatte that pyke sauce that playce sauce that tenche splaye that breme syde that haddocke tuske that barbell culpon that troute fynne that cheuen transsene that ele traunche that sturgyon vndertraunche that purpos tayme that crabbe barbe that lopster ¶ Here hendeth the goodly termes .

¶ Here begynneth Butler and Panter .

THou shalte be Butler and Panter all the fyrst yere / and ye muste haue thre pantry knyues / one knyfe to square trenchoure loues / an other to be a chyppere / the thyrde shall be sharpe to make smothe trenchoures / than chyppe your soueraynes brede hote and all other brede let it be a daye olde / housholde brede thre dayes olde / trenchour brede foure dayes olde / than loke your salte be whyte and drye / the planer made of Iuory two inches brode & thre inches longe / & loke that youre salte seller lydde touche not the salte / than loke your table clothes towelles and napkyns be fayre folden in a cheste or hanged vpon a perche / than loke your table knyues he fayre pullysshed & your spones clene / than loke ye haue two tarryours a more & a lesse & wyne cannelles of boxe made accordynge / a sharpe gymlot & faucettes . And whan ye sette a pype on broche do thus / set it foure fynger brede aboue the nether chyme vpwardes aslaunte / and than shall the lyes neuer a ryse . Also loke ye haue in all seasons butter chese apples peres nottes plommes grapes dates fygges & raysyns compost grene gynger and chardequynce . Serue fastynge butter plommes damesons cheryes and grapes . after mete peres nottes strawberyes hurtelberyes & harde chese . Also brandrels or pepyns with carawey in confetes . After souper rost apples & peres with blaunche poudre & harde chese / be ware of cowe creme & of good strawberyes hurtelberyes Iouncat for these wyll make your souerayne seke but he ete harde chese / harde chese hath these operacyons / it wyll kepe the stomacke open / butter is holsome fyrst & last for it wyll do awaye all poysons / mylke creme & Iouncat they wyll close the mawe & so dooth a posset / therfore ete harde chese & drynke romney modon / beware of grene sallettes & rawe fruytes for they wyll make your sourayne seke / therfore set not moche by suche metes as wyll set your tethe on edge therfore ete an almonde & harde chese / but ete non moche chese without romney modon . Also yf dyuers drynkes yf theyr fumosytees haue dyspleased your souerayne let him ete a rawe apple and the fumosytees wyll cease mesure is a mery mene & it be well vsed / abstynence is to be praysed whan god therwith is pleased . Also take good hede of your wynes euery nyght with a candell bothe rede wyne and swete wyne & loke they reboyle nor leke not / & wasshe the pype hedes euery nyght with colde water / & loke ye haue a chynchynge yron addes and lynen clothes yf nede be / & yf the reboyle ye shall knowe by the hyssynge / therfore kepe an empty pype with the lyes of coloured rose & drawe the reboyled wyne to the lyes & it shal helpe it . Also yf your swete wyne pale drawe it in to a romney vessell for lessynge .

And here foloweth sewynge of flesshe .

THe sewer muste sewe & from the borde conuey all maner of potages metes & sauces / & euery daye comon with the coke and vnderstade & wyte how many dysshes shall be and speke with the panter and offycers of the spycery for fruytes that shall be eten fastynge . Than goo to the borde of sewynge and se ye haue offycers redy to conuey & seruauntes for to bere your dysshes . Also yf marshall squyers and seruauntes of armes be there than serue forth your souerayne withouten blame .

¶ Seruyce .

¶ Fyrste sette ye forthe mustarde and brawne potage bete motton stewed . Fesande / swanne / capon / pygge venyson bake / custarde / and leche lombarde . Fruyter vaunte with a subtylte two potages blaunche manger and gelly . For standarde venyson roste kydde fawne & cony / bustarde storke crane pecocke with his tayle heronsewe bytture woodcocke partryche plouer rabettes grete byrdes larkes doucettes paynpuffe whyte leche ambre / gelly creme of almondes curlewe brewe snytes quayle sparowes martynet perche in gelly / petyperuys quynces bake leche dewgarde fruy●er fayge blandrelles or pepyns with carawaye in confettes wafers and ypocras they be agreable . Now this feest is done voyde ye the table .

¶ Here endeth the sewynge of flesshe .

And begynneth the keruynge of flesshe .

THe keruer must knowe the keruynge and the fayre handlynge of a knyfe and how ye shall seche al maner of fowle / your knyfe muste be fayre and your handes muste be clene & passe not two fyngers & a thombe vpon your knyfe . In the myddes of your hande set the halfe sure vnlassynge the mynsȳge wich two fyngers & a thombe keruynge of brede layenge & voydynge of crommes with two fyngers and a thombe / loke ye haue the cure / set neuer on fysshe / flesshe / beest / ne sowle more than two fyngers and a thombe / than take your lofe in your lefte hande & holde your knyfe surely / enbrewe not the table clothe / but wype vpon your napkyn / than take your trenchouer lofe in your lefte hande and with the edge of your table knyfe take vp your trenchours as nye the poynt as ye may / than laye foure trenchours to your soferayne one by an other / and laye theron other foure trenchours or elles twayne / than take a lofe in your lyfte hande & pare the lofe rounde aboute / than cut the ouer cruste to your souerayne and cut the nether cruste & voyde the parynge & touche the lofe no more after it is so serued / than clense the table that the sewer may serue poure souerayne . Also ye muste knowe the fumosytces of fysshe flesshe and foules & all maner of sauces accordynge to theyr appetytes these ben the fumosytes / salte soure testy fatte fryed senewes skynnes hony croupes yonge feders heddes pygyons bones all maner of legges of bestees & fowles the vtter syde for these ben fumosytees laye them neuer to your souerayne .

And begynneth sauces for all maner of fowles .

MVstarde is good with brawne befe chyne bacon & motton . Vergius is good to boyled chekyns and capon / swanne with cawdrons / rybbes of befe with garlycke mustarde peper vergyus gynger sauce to lambe pygge & fawne / mustarde & suger to fesande partryche and conye / sauce gamelyne to heron sewe egryt plouer & crane / to brewe curlewe salte suger & water of tame / to bustarde shouyllarde & bytture sauce gamelyne : woodcocke lapwynge larke quayle mertynet venyson and snyte with whyte salte / sparowes & throstelles with salte & synamon / thus with all metes sauce shall haue the operacyons .

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

¶ Here begynneth the feestes and seruyce from Eester vnto whytsondaye .

ON Eester daye & so forthe to Pentycost after the seruynge of the table there shall be set brede trenchours and spones after the estymacyon of them that shall syt there and thus ye shall serue your souerayne laye trenchours / & yf he be of a lower degre estate laye fyue trenchours / & yf he be of lower degre foure trenchours / & of an other degre thre trenchours / than cut brede for your souerayne after ye knowe his condycyons wheder it be cutte in yn myddes or pared or elles for to be cut in small peces . Also ye must vnderstande how the mete shall be serued before youre souerayne & namely on Eester daye after the gouernaunce & seruyce of the countree where ye were borne . Fyrste on that daye he shall serue a calfe soden and blessyd / and than soden 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 motton or vele / & capons that ben coloured with saffron and bake metes . 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 . And at soupertyme dyuers sauces of motton or vele in broche after the ordynaunce of the stewarde / and than chekyns with bacon vele roste pegyons or lambe & kydde roste with the heed & the portenaūce on lambe & pygges fete with vinegre & percely theron & a tansye fryed & other bake metes / ye shall vnderstande this maner of seruyce dureth to Pentecoste saue fysshe dayes . Also take hede how ye shall araye these thynges before your souerayne / 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 .

¶ 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 & serue your souerayne & knowe well that capons or chekyns ben arayed after one sauce the chekyns 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 chaufyngdysshe of coles to warme and 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 his wynges and his legges and sauce hym with poudres of gynger mustarde vynegre and salte .

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 salte .

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

¶ 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

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 . ¶ The fyrst course shall be befe motton soden with capons or rosted / & 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 / than 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 And in the seconde course potage shall be Iussell charlet or mortrus with yonge geese vele porke pygyons or chekyns rosted with payne puffe / truyters and other bake metes after the ordynaunce of the coke . 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 / & 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 .

¶ Here endeth the feest from Pentecost to mydsomer .

And here begynneth from the feest of saynt Iohn the baptyst vnto Myghelmasse .

IN the fyrst course potage wortes gruell & fourmenty with venyson and mortrus and pestelles of porke with grene sauce . Rosted capon swanne with chawdron . 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 / & 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 . 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 .

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

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 . In the seconde 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 fe●defayres thrusshes fruyters chewettes befe with sauce gelopere roost with sauce pegyll & other bake metes as is aforesayde . And yf ye kerue afore your lorde or your lady ony soden flesshe kerue awaye the skynne aboue / than kerue resonably of the flesshe to your lorde or laby & specyally for ladyes for the wyll soone be angry for theyr thoughtes ben soone changed / and some lordes wyll be sone pleased & some wyll not / as they be of cōpleccyon . The goos & swanne may be cut as ye do other fowles that haue hole fete or elles as your lorde or your lady wyll aske it . Also a swan̄e with chawdron capon or fesande ought for to be arayed as it is aforesayd / but the skynne must be had awaye / & whan they been kerued before your lorde or your lady / for generally the skynne of all maner clouen foted fowles is vnholsome / & the skynne of all maner hole foted fowles been holsome for to be eten . Also wete ye well that all maner hole foted fowles that haue theyr lyuyng vpon the water theyr skynnes ben holsome & clene for by the clenes of the water / & fysshe is theyr lyuynge . And yf that they ete ony stynkynge thynge it is made so clene with the water that all the corrupcyon is clene gone away frome it . And the skynne of capon henne or chekyn ben not so clene for the ete foule thynges in the strete / & therfore the skynnes been not so holsome / for it is not theyr kynde to entre in to the ryuer to make theyr mete voyde of the fylth . Mallarde goose or swanne they ete vpon the londe foule mete / but anon after theyr kynde they go to the ryuer & theyr they clense them of theyr foule stynke . A fesande as it is aforesayd / but the skynne is not holsome / than take the 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 .

¶ 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 herynge w suger grene fysshe pyke lampraye salens porpas rosted bake gurnarde 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 dates capte with mynced gynger / wafers and ypocras they ben agreable / this feest is done voyde ye the table .

¶ Here endeth sewynge of fysshe .

And here foloweth keruynge of fysshe .

THe keruer of fysshe must se to pessene & fourmentye the tayle and the lyuer ye must loke yf there be a salte purpos or sele turrentyne & do after the fourme of venyson / baken herynge laye it whole vpon your soueraynes trenchour / whyte herynge in a disshe open it by the backe pyke out the bones & the rowe & se there be mustarde . Of salte fysshe grene fysshe salt samon & congre pare awaye the skyn / salte fysshe stocke fysshe marlynge makrell and hake with butter take awaye the bones & the skynnes . A pyke laye the wombe vpon his trenchour with pyke sauce ynoughe . A salte 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 cast on salte & wyne or ale 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 the bely . Carpe breme sole & troute backe & belly togyder . Samon congre sturgyon turbot thorpole thornebacke hounde fysshe & halybut cut them in the dysshe as the porpas aboute / tenche in his sauce cut it / eles & lamprayes roost pull of the skynne pyke out the bones put therto vyneger & poudre . A crabbe breke hym a sonder in to a dysshe make the 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 lay them in a disshe . A creues dyght hym thus departe hym a sonder & slytee the belly and take out the fysshe pare away the reed skynne and mynce it thynne put vynegre in the dysshe and set it on the table without hete . A Iol of sturgyon cut it in thynne morselles & lay it rounde aboute the dysshe . Fresshe lampraye bake open the pasty / than take whyte brede and cut it thynne & lay it in a dysshe & 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 vpon the fyre to hete . Fresshe herynge with salte & wyne / shrympes wel pyked floūdres gogyons menewes & musceles eles and lamprayes sprottes is good in sewe / musculade in wortes / oystres in ceuy oysters in grauy menewes in porpas samon & seele gelly whyte and reed creme of almondes dates in comfetes peres and quynces in syrupe with percely rotes mortrus of houndes sysshe ryse standynge .

¶ Here endeth the keruynge of fysshe .

And here begynneth sauces for all maneres fysshe .

MVstarde is good for salte herynge salte fysshe salte congre samon sparlynge salte ele & lynge vynegre is good with salte porpas turrentyne salte / sturgyon salte threpole & salte wale / lampray with galentyne / vergyus to roche dace breme molet base flounders sole crabbe and cheuene with poudre of synamon to thornebacke herynge houndefysshe haddocke whytynge & codde vynegre poudre of synamon & gynger 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 fauces for fysshe accordynge to theyr appetyte .

¶ The chaumberlayne .

THe caumberlayne muste be dylygent & 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 / than brusshe his hosen within & without & se his shone & slyppers be made clene / & 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 / than sprede a shete ouer the chayre and se there be redy a kerchefe and a combe / than warme his petycote his doublet and his stomachere / & 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 heed / 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 hym suche as your souerayne commaundeth & put it vpon hym than doo his gyrdell aboute hym & take your leue manerly & 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 your soueraynes chambre & cast all the clothes of his bedde & bete the federbedde & 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 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 / & se the hous of hesement be swete & clene & the preuy borde couered with a grene clothe and a cuysshyn / than se there be blanked donne or cotton for your souerrayne / & 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 & 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 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 .

¶ 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 estat of an erle ¶ The estate of a vycount ¶ The estate of a baron . ¶ The estate of an abbot with a myter ¶ The estate of the thre chefe Iuges & the Mayre of London . ¶ The estate of an abbot without a myter ¶ The estate of a knyght bacheler ¶ The estate of a pryour dene archedeken or knyght ¶ The estate of the mayster of the rolles . ¶ The estate of other Iustices & barons of the cheker ¶ The estate of the mayre of Calays . ¶ The estate of a prouyncyall a doctour dyuyne ¶ The estat of a prothonat he is aboue the popes collectour and a doctour of bothe the lawes . ¶ The estate of hym that hath ben mayre of London and seruaunt of the lawe . ¶ The estate of a mayster of the chauncery and other worshypfull prechours of pardon and clerkes that ben gradewable / & all other ordres of chastyte persones & preestes worshypfull marchauntes & gentylmen all this may syt at the squyers table . ¶ 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 . ¶ Bysshoppes Marques Erles & Vycountes all these these may syt two at a messe . ¶ A baron & the mayre of London & thre thefe Iuges and the speker of the parlyament & an abbot with a myter all these may syt two or thre at a messe ¶ And all other estates may syt thre or foure at a messe ¶ 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 shall kepe the estate of her lordes blode / & therfore the royall blode shall haue the reuerence as I haue shewed you here before . ¶ Also a marshall muste take hede of the byrthe and nexte of the lyne of the blode royall . ¶ Also he must take hede of the kynges offycers of the Chaunceler Stewarde Chamberlayne Tresourer and Controller . ¶ Also the marshall must take hede 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 recerue hym as a yoman . ¶ Also it is noo rebuke to a knyght to sette a grome of the kynge at his table .