Part 59 (1/2)

-- Termes of a Keruer.

++Breke that dere [a] lesche y^t brawne rere that goose lyft that swanne sauce that capon [b] spoyle that henne frusshe that chekyn [c] vnbrace that malarde vnlace that cony dysmembre that heron dysplaye that crane dysfygure that pec.o.c.ke vnioynt that bytture [d] vntache that curlewe alaye that fesande wynge that partryche wynge that quayle mynce that plouer thye that pegyon [e] border that pasty thye that wodc.o.c.ke [f] thye all maner of small byrdes tymbre that fyre

tyere that egge chyne that samon strynge that lampraye [g] splatte that pyke sauce that playce sauce that tenche splaye that breme syde that haddocke tuske that barbell culpon that troute [h] fynne that cheuen transsene that ele traunche that sturgyon vndertraunche y^t purpos tayme that crabbe [i] barbe that lopster

-- Here hendeth the goodly termes.

[Sidenotes: Terms of a Carver: [a] Slice brawn, [b] spoil a hen, [c] unbrace a mallard, [d] untache a curlew, [e] border a pasty, [f] thigh small birds, [g] splat a pike, [h] fin a chub, [i] barb a lobster]

[Headnote: THE BUTLER AND PANTER'S DUTIES.]

-- Here begynneth Butler and Panter.

[a] ++Thou shalte be Butler and Panter all the fyrst yere / and ye muste haue thre pantry knyues / one knyfe to square tre{n}choure loues / an other to be a [Fol. A ii.] chyppere / the thyrde shall be sharpe to make smothe tre{n}choures / than chyppe your soueraynes brede hote, and all other brede let it be a daye olde / housholde brede thre dayes olde / [b] trenchour brede foure dayes olde / than loke your salte by whyte and drye / the planer made of Iuory, two inches brode & thre inches longe / & loke that youre salte seller lydde touche not the salte / tha{n} loke your table clothes, towelles, and napkyns, be fayre folden in a cheste or ha{n}ged vpon a perche / than loke your table knyues be fayre pullysshed, & your spones clene / [c] 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 y^e nether chyme vpwardes aslaunte / and than shall y^e lyes neuer a-ryse. [d] Also loke ye haue in all seasons[A]

b.u.t.ter, chese, apples, peres, nottes, plommes, grapes, dates, fygges & raysyns, compost, grene gynger and chardequynce. Serue fastynge b.u.t.ter, plommes, damesons, cheryes, and grapes, after mete, peres, nottes, strawberyes, hurtelberyes, & hard chese. Also brandrels or pepyns with carawey in confetes. After souper, rost apples & peres, with blaunche poudre, & harde chese / [e] be ware of cowe creme, & of good strawberyes, hurtelberyes, Iouncat, for these wyll make your souerayne seke but he ete harde chese / [f] harde chese hath these operacyo{n}s / it wyll kepe y^e stomacke open / b.u.t.t{er} is holsome fyrst & last, for it wyll do awaye all poyso{ns} / [g] mylke, creme, & Iouncat, they wyll close the mawe, & so dooth a posset / therfore ete harde chese, & drynke romney modo{n} / beware of grene sallettes & rawe fruytes, for they wyll make your sourayne seke / therfore set no mo-[Fol. A ii.b.]che [h] 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 dry{n}kes, yf theyr fumosytees haue dyspleased your souerayne, [i] let hy{m} ete a rawe apple, and y^e fumosytees wyll cease: mesure is a mery mene & it be well vsed / abstyne{n}ce is to be praysed wha{n} G.o.d therwith is pleased. [k] Also take good hede of your wynes euery nyght with a candell, bothe rede wyne and swete wyne, & loke they reboyle nor leke not / & wa.s.she y^e pype hedes euery nyght w{i}t{h} colde water / & loke ye haue a chynchynge yron, addes, and lynen clothes, yf nede be / [l] & yf the[y] reboyle, ye shall knowe by the hyssynge / therfore kepe an empty pype with y^e lyes of coloured rose, & drawe the reboyled wyne to y^e lyes, & it shal helpe it. Also yf your swete wyne pale, drawe it in to a romney vessell for lessynge.

[Sidenotes: [a] The Butler has 3 knives: 1. a squarer, 2. a chipper, 3. a smoother. [b] Trencher-bread must be 4 days old; the Salt-Planer of ivory; table cloths kept in a chest, or hung on a perch. [c] To broach a Pipe, have 2 augers, funnels, and tubes, and pierce the Pipe 4 inches from the bottom. [d] Always have ready fruits and hard cheese. [e] Beware of cow cream. [f] Hard cheese is aperient, and keeps off poison. [g] Milk and Junket close the Maw. [h] For food that sets your teeth on edge, eat an almond and hard cheese. [i] A raw apple will cure indigestion.

[k] See every night that your wines don't boil over or leak.

[l] You'll know their fermenting by their hissing.]

-- Here foloweth the names of wynes.

-- Reed wyne / whyte wyne / clared wyne / osey / capryke / ca{m}polet / renysshe wyne / maluesey / b.a.s.t.a.r.de / tyer, romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and ypocras.

[Sidenotes: _Names of Wines_ Campolet, Rhenish, &c]

[Headnote: FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.]

[Headnote: HOW TO WAIT AT TABLE.]

For to make ypocras.

-- [a] Take gy{n}ger / peper / graynes / canell / synamon / suger and tornsole / than loke ye haue fyue or syxe bagges for your ypocras to renne in, & a perche that your renners may ren on / than muste ye haue .vi. peautre basyns to stande vnder your bagges / than loke your spyce be redy / & your gynger well pared or it be beten [Fol. A iii.] to poudre / [b] than loke your stalkes of synamon be well coloured; & swete canell is not so gentyll in operacyon; synamon is hote and drye / graynes of paradico[B] be{n} hote and moyste / gynger / graynes / longe peper / and suger, ben hote and moyst / synamo{n} / canell, & rede wyne, ben hote and drye / tornsole is holsome / for reed wyne colourynge. Now knowe ye the proporcyons of your ypocras / [c] than bete your poudres eche by themselfe, & put them in bladders, & hange your bagges sure, that no bage touche other / but let eche basyn touche other; let the fyrste basyn be of a galon, and eche of the other of a potell / than put in your basyn a galo{n} of reed wyne, put thereto your poudres, and styre them well / than put them in to the fyrste bagge, and let it renne / than put them in to the seconde bagge / than take a pece in your hande, and a.s.saye yf it be stronge of gynger / and alaye it with synamon / and it be stro[{n}]ge of synamon / alaye it with suger / and loke ye lette it renne thrughe syxe renners / & your ypocras shall be the fyner / than put your ypocras in to a close vessell, and [d] kepe the receyte / for it wyll serue for sewes / than serue your souerayne with wafers and ypocras. [e] Also loke your composte be fayre and clene / and your ale fyue dayes olde or men drynke it / tha{n} kepe your hous of offyce clene, & be curtoys of answere to eche persone, and loke ye gyue no persone noo dowled drynke / for it wyll breke y^e scabbe. [f] And whan ye laye the clothe, wype y^e borde clene with a cloute / than [g] laye a cloth, a couche, it is called, take your felawe that one ende, & holde you that other ende, than drawe the clothe straught, the bought on y^e vtter edge / take the vtter parte, & hange it euen / than take the thyrde clothe, and lay y^e bought on the inner [Fol. A iii.b.] edge / and laye estat with the vpper parte halfe a fote brode / than [h] couer thy cupborde and thyn ewery with the towell of dyaper / than take thy towell about thy necke, and laye that one syde of y^e towell vpon thy lefte arme / and there-on laye your soueraynes napkyn / and laye on thyn arme seuen loues of brede, with thre or foure trenchour loues, with the ende of y^e towell in the lefte hande, as the maner is / than [i] take thy salte seller in thy lefte hande, and take the ende of y^e towell in your ryght hande to bere in spones and knyues / than [k] set your salt on the ryght syde where your souerayne shall sytte, and on y^e lefte syde the salte set your trenchours / than [l] laye your knyues, & set your brede, one lofe by an other / your spones, and your napkyns fayre folden besyde your brede / than couer your brede and trenchoures, spones and knyues / & at euery ende of y^e table set a salte seller with two treachour [C] loues / [m] and yf ye wyll wrappe your soueraynes brede stately, ye muste [n] square and proporcyon your brede, and se that no lofe be more than an other / and than shall ye make your wrapper man[er]ly / than take a towell of reynes of two yerdes and an halfe, and take the towell by y^e endes double, and laye it on the table / than take the ende of y^e bought a handfull in your hande, and wrappe it harde, and laye the ende so wrapped bytwene two towelles; vpon that ende so wrapped, lay your brede, botom to botom, syxe or seuen loues / than set your brede manerly in fourme / and whan your soueraynes table is thus arayed, [o] couer all other bordes with salte, trenchoures, & cuppes. [p] Also so[D] thyn ewery be arayed with basyns & ewers, & water hote & colde / and se' ye haue napkyns, cuppes, & spones / & se your pottes for wyne [Fol. A 4.] and ale be made clene, and [q] to y^e surnape make ye curtesy with a clothe vnder a fayre double napry / tha{n} take e towelles ende nexte you / & the vtter ende of the clothe on the vtter syde of the table, & holde these thre endes atones, & folde them atones, that a plyte pa.s.se not a fote brode / than laye it euen there it sholde lye. [r] And after mete wa.s.she with that that is at y^e ryghte ende of the table / ye muste guyde it out, and the marshall must conuey it / and loke on eche clothe the ryght syde be outwarde, & drawe it streyght / than must ye reyse the vpper parte of y^e towell, & laye it w{i}t{h}-out ony gronynge / and at euery ende of y^e towell [s] ye must conuey halfe a yerde that y^e sewer may make estate reuerently, and let it be. [t] And whan your souerayne hath wa.s.shen, drawe y^e surnape euen / than bere the surnape to the myddes of the borde & take it vp before your souerayne, & bere it in to y^e ewery agayne. [v] And whan your souerayne it[E] set, loke your towell be aboute your necke / than make your souerayne curtesy / than vncouer your brede & set it by the salte & laye your napkyn, knyfe, & spone, afore hym / than knele on your knee tyll the purpayne pa.s.se eyght loues / & loke ye set at y^e endes of y^e table foure loues at a messe / and se that euery persone haue napkyn and spone / [x] & wayte well to y^e sewer how many dysshes be couered; y^e so many cuppes couer ye / than serue ye forth the table manerly y^t euery man may speke your curtesy.

[Sidenotes: _To make Ypocras._ [a] Take spices; put 6 bags on a perch, 6 pewter basins under, ginger and cinnamon. [b] (Of the qualities of spices.) [c] Pound each spice separately, put 'em in bladders, and hang 'em in your bags, add a gallon of red wine to 'em, stir it well, run it through two bags, taste it, pa.s.s it through 6 runners, and put it in a close vessel. [d] Keep the dregs for cooking. [e] Have your Compost clean, and your ale 5 days old, but not dead.

[f] _To lay the Cloth._ [g] Put on a _couch_, then a second cloth, the fold on the outer edge; a third, the fold on the inner edge. [h] Cover your cupboard, put a towel round your neck, one side lying on your left arm; on that, 7 loaves of eating bread and 4 trencher loaves. [i]

In your left hand a saltcellar, in your right the towel. [k] Set the saltcellar on your lord's right, and trenchers on the left of it. [l] Lay knives, bread, spoons, napkins, and cover 'em up.

[m] _To wrap your Lord's bread stately._ [n] Square the loaves; take a Reynes towel 2 yards long by the ends; put it on the table, pinch up a handful of one end, and lay it between 2 towels, and on it lay your 6 or 7 loaves bottom to bottom. [o] Put salt, cups, &c., on the other tables. [p] See that your _Ewery_ is properly supplied, and your ale-pots kept clean.

[q] _To arrange the Surnape._ Put a cloth under a double towel, hold 3 ends together, fold them in a foot-broad pleat, and lay it smooth. [r] After was.h.i.+ng, the Marshal must carry the surnape out. [s] Leave out half a yard to make estate. [t] When your lord has washed, remove the Surnape.

[v] When he is seated, salute him, uncover your bread, kneel on your knee till 8 loaves are served out (?) [x] Provide as many cups as dishes.]

[Headnote: SEWYNGE OF FLESSHE.]

-- Here endeth of the Butler and Panter, yoman of the seller and ewery.

And here foloweth sewynge of flesshe.