M.A., TRIN. HALL. CAMB.; MEMBER OF COUNCIL OF THE PHILOLOGICAL AND EARLY ENGLISH TEXT SOCIETIES; LOVER OF OLD BOOKS. (continued 2)
Reading edition
KERUYNG OF ALL MANER OF FOWLES.
Keruyng of all maner of Fowles.
¶ Here endeth the feest of Eester tyll Pentecoste. And here begynneth keruyng of all maner of fowles.
How to carve a Capon.
¶ 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; Sauce: green sauce or verjuice. the chekyn shall be sauced with grene sauce or vergyus.
Swan.
¶ Lyfte that swanne.
Chawdron is the sauce for him.
¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, & loke ye haue chawdron.
Pheasant.
¶ Alaye that fesande.
¶ Take a fesande, and reyse his legges & his wynges as it were an henne, No sauce but Salt. & no sauce but onely salte.
Partridge.
¶ wynge that partryche.
¶ Take a partryche, and reyse his legges and his wynges as a henne / & ye mynce hym, sauce hym with Sauce for Partridges. wyn, poudre of gynger, & salte / that set it vpon a chaufyng-dysshe of coles to warme & serue it.
How to carve a Quail.
¶ wynge that quayle.
¶ Take a quayle, and reyse his legges and his wynges as an henne, Sauce: salt. and no sauce but salte.
Crane.
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, Sauce: ginger, mustard, vinegar, and salt. and sauce hym with poudres of gynger, mustarde, vynegre, and salte.
[Fol.
B
i. b.]
Heron.
Dysmembre that heron.
¶ Take an heron, and reyse his legges and his wynges as a crane, and sauce hym with Sauce as before. vynegre, mustarde, poudre of gynger, and salte.
Rittern.
Vnioint that bytture.
¶ Take a bytture, and reyse his legges & his wynges as an heron, Salt, the sauce. & no sauce but salte.
Egret.
Breke that egryt.
¶ Take an egryt, and reyse his legges and his wynges as an heron, Salt, the sauce. and no sauce but salte.
Curlew.
Vntache that curlewe.
¶ Take a curlewe, and reyse his legges and his wynges as an henne, Salt, as sauce. and no sauce but salte.
Brew.
¶ Vntache that brewe.
¶ Take a brewe, and reyse his legges and his wynges in the same maner, and Salt, as sauce. no sauce but onely salte, & serue your souerayne.
Cony (or Rabbit.)
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: vinegar and ginger. sauce, vynegre and poudre of gynger.
Sarcel or Teal.
Breke that sarcell.
¶ Take a sarcell or a teele, and reyse his wynges & his legges, and no sauce but salte onely.
Plover.
Mynce that plouer.
¶ Take a plouer, and reyse his legges and his wynges as an henne, and no sauce but onely salt.
Snipe.
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.]
Woodcock.
¶ 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.
Sauces for the Second Course.
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. First Course: Beef and Capons. The fyrst course shall be befe, motton soden with capons, or rosted / & yf the capons be soden, araye hym in the maner aforesayd. How to sauce and carve a Roast capon: 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, lay him out as if ready to fly. & 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: Second Course: Potage, Charlet, young Geese, Payne Puff, &c. 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 ordynaunce of the coke. How to carve a Goose. Also the goose ought to be cut membre to membre, begynnynge at the ryght legge, and so forth vnder the ryght wynge, Goose must be eaten with green garlic or verjuice. & 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.
THE SERVICE FROM MIDSUMMER TO CHRISTMAS.
Dinner Courses from the Nativity
*
of St John the Baptist
, (June 24,)
to Michaelmas.
¶ Here endeth the feest from Pentecost to mydsomer. And here begynneth from the feest of saynt Iohn the baptist vnto Myghelmasse.
First Course: soups, vegetables, legs of Pork, &c.
In the fyrst course, potage, wortes, gruell, & fourmenty, with venyson, and mortrus and pestelles of porke with grene sauce. Rosted capon, swanne with chawdron. Second Course: In the seconde course, potage after the ordynaunce of the cokes, roast Mutton, with rosted motton, vele, porke, chekyns or glazed Pigeons, endoured pygyons, heron-sewes, Fritters, &c. fruyters or other bake metes / & take hede to the fesande: he shall be arayed in the maner of a capon / Serve a Pheasant dry, with salt and ginger: but it shall be done drye, without ony moysture, and he shall be eten with salte and pouder of gynger. And a Heronsewe with salt and powder (blanche?) 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 Treat open-clawed birds like capons. all maner of fowles hauynge open clawes as a capon, shall be tyred and arayed as a capon and suche other.
Dinner Courses from Michaelmas to Christmas.
¶ From the feest of saynt Myghell vnto the feest of Chrystynmasse.
In First Course: legs of Pork, &c. 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. Second Course: In the second course, potage, mortrus, or conyes, or sewe / than roste flesshe, motton, porke, vele, pullettes, chekyns, pygyons, teeles, Widgeon, wegyons, mallardes, partryche, woodcoke, plouer, bytture, curlewe, heronsewe / venyson roost, grete byrdes, snytes, Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. feldefayres, thrusshes, fruyters, chewettes, befe with sauce gelopere, roost with sauce pegyll, & other [* Fol. B iii.] ba*ke metes as is aforesayde. And yf ye kerue afore your lorde or your lady ony soden flesshe, Cut the skin off boiled meats. kerue awaye the skynne aboue / than kerue resonably of ye flesshe to your lorde or lady, ye] for they Carve carefully for Ladies; and specyally for ladyes, for ye they soon get angry wyll soone be angry, for theyr thoughtes ben soone changed / and some lordes wyll be sone pleased, & some wyll not / as they be of compleccyon. Carve Goose and Swan like other birds. The goos & swanne may be cut as ye do other fowles yt haue hole fete, or elles as your lorde or your lady wyll aske it. Also a swanne with chawdron, capon, or fesande, ought for to be arayed as it is aforesayd / but the skynne must be had awaye / & whan they ben kerued before your lorde or your lady / for generally The skin of cloven-footed birds is unwholsome; the skynne of all maner cloven foted fowles is vnholsome / of whole-footed birds & the skynne of all maner hole foted fowles ben 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 wholesome, holsome & clene, for by ye clenes of the water / & fysshe, is theyr lyuynge. And yf that they ete ony stynkynge thynge, because the water washes all corruption out of ’em. it is made so clene with ye water that all the corrupcyon is clene gone away frome it. Chicken’s skin is not so pure, And the skynne of capon, henne, or chekyn, ben not so clene, for the[y] ete foule thynges in the strete / & therfore the skynnes ben not so holsome / because their nature is not to enter into the river. for it is not theyr kynde to entre in to ye ryuer to make theyr mete voyde of ye fylth. Mallarde, goose, or swanne, they ete vpon the londe foule mete / River birds cleanse their foul stink in the river. but a-non, after theyr kynde, they go to the ryuer, & theyr they clense them of theyr foule stynke. A fesande as it is aforesayd / but ye skynne is not holsome / Take off the heads of all field birds, than take ye heddes of all felde byrdes and wood byrdes, as fesande, pecocke, partryche, woodcocke, and curlewe, for they eat worms, toads, and the like. for they ete in
SEWYNGE OF FYSSHE.
Sewynge of Fysshe.
¶ Here endeth the feestes and the keruynge of flesshe, And here begynneth the sewynge of fysshe.
First Course:
¶ The fyrst course.
Musculade.
To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of samon, bacon herynge with suger, grene fysshe, pyke, lampraye, Salens, &c., baked Gurnet. salens, porpas rosted, bake gurnade, and lampraye bake.
Second Course:
¶ The seconde course.
Jelly, dates, &c.
¶ Gelly whyte and rede, dates in confetes, congre, samon, dorrey, brytte, turbot, halybut / For a standard, for standarde, base, troute, Mullet, Chub, Seal, &c. molette, cheuene, sele, eles & lamprayes roost, tenche in gelly.
Third Course:
¶ The thyrde course.
Bream, Perch, Whelks; and pears in sugar candy. Figs, dates capped with minced ginger, &c.
¶ Fresshe sturgyon, breme, perche in gelly, a Ioll of samon, sturgyon, and welkes; apples & peres rosted with suger candy. raysyns] Orig. raysyus Fygges of malyke, & raysyns, dates capte with mynced gynger / wafers and ypocras, they ben agreable / All over! Clear the table. this feest is done, voyde ye the table.
KERUYNGE OF FYSSHE.
[Fol.
B
iii. b.]
Carving and Dressing of Fish.
¶ Here endeth sewynge of fysshe. And here foloweth keruynge of fysshe.
The keruer of fysshe Put tails and livers in the pea broth and furmity. must se to pessene & fourmentye the tayle and ye lyuer: ye must loke yf there be a salte purpos, How to carve Seal Turrentyne, or sele turrentyne, & do after ye fourme of venyson / baked Herring, baken herynge, laye it hole vpon your soueraynes trenchour / white Herring, whyte herynge in a disshe, open it by ye backe, pyke out the bones & the rowe, & se there be mustarde. Of salte fysshe, Green Fish, grene fysshe, salt samon & congre, pare away ye skyn / salte fysshe, stocke fysshe, Merling, Hake, marlynge, makrell, and hake, with butter: take awaye the bones & the skynnes. Pike, A pyke, laye ye ith pyke sauce ynoughe. [* Fol. B 4.] salt Lamprey, Plaice. 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, caste on salte & wyne or ale. Gurnard, Bream, Gornarde, rochet, breme, cheuene, base, molet, Roach, Whiting, roche, perche, sole, makrell & whytynge, haddocke and Codling. codlynge, reyse them by the backe, & pyke out the bones, & clense the refet in ye bely. Carp Trout, Carpe, breme, sole, & troute, backe & belly togyder. Samon, Conger, Thornback, Halibut, congre, sturgyon, turbot, thorpole, thornebacke, hounde-fysshe, & halybut, cut them in the dysshe as ye porpas aboute / Tench, tenche in his sauce, cut it / eles & lamprayes roost, pull of the skynne, pyke out ye bones, put therto vyneger & poudre. and Crab. A crabbe, breke hym a-sonder in to a dysshe, make ye shelle clene, How to dress and serve up a Crab. & 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. slytee] sic How to dress and carve a Crayfish, A creues, dyght hym thus: departe hym a-sonder, & slytee the belly, and take out ye fysshe; pare away the reed skynne, and mynce it thynne; put vynegre in the dysshe, and set in on ye table without hete. a Joll of Sturgeon, A Iol of sturgyon, cut it in thynne morselles, & lay it rounde aboute the dysshe. a fresh Lamprey, pasty. Fresshe lampraye bake: open ye pasty / than take whyte brede, and cut it thynne, & lay it in a dysshe, (sauce, Galentyne with red wine and powdered cinnamon.) & 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. Fresh Herring, &c. Fresshe herynge with salte & wyne / shrympes wel pyked, floundres, gogyons, menewes & musceles, eles and lamprayes: Sprats, sprottes is good in sewe / Musculade in worts, Oysters. musculade in wortes / oystres in ceuy, oysters in grauy, menewes in porpas, samon & seele, [* Fol. B 4 b.] gelly * whyte and reede, creme of almondes, Dates, pears, dates in Mortrewes of Dogfish. mortrus of houndes fysshe, ryse standynge.
SAUCES FOR FYSSHE.
Sauces for Fish.
¶ Here endeth the keruynge of fysshe. And here begynneth sauces for all maner of fysshe.
Mustard for
Mustarde is good for salte herynge / salte fysshe, salte congre, Salmon, &c.; samon, sparlynge, salt ele & lynge: Vinegar for salt Whale, &c.; vynegre is good with salte porpas, turrentyne salte / sturgyon salte, threpole, & salt wale / Galentyne for Lamprey; Verjuice for Roach, &c.; Cinnamon for Chub, &c.; 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; Green Sauce for Halibut, &c. 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.
THE CHAUMBERLAYNE.
The Duties of a Chamberlain.
¶ The chaumberlayne.
He must be cleanly, and comb his hair;
The caumberlayne muste be dylygent & clenly in his offyce, with his heed kembed, & so to his souerayne that he be not recheles, see to his Lord’s clothes, and brush his hose; & se that he haue a clene sherte, breche, petycote, and doublet / than brusshe his hosen within & without, & se his shone & slyppers be made clene / in the morning warm his shirt, & at morne whan your souerayne wyll aryse, warme his sherte by the fyre / and prepare his footsheet; & 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 [* Fol. B 5.] kerchefe * and a combe / than warm his petycote, &c.; warme his petycote, his doublet, and his stomachere / & than put on his hosen & put on his shoes, his shone or slyppers, than tie up his hose, stryke vp his hosen manerly, & tye them vp, than lace comb his head, kembe his hede / than loke ye haue a basyn, wash his hands, & an ewer with warme water, and a towell, and wasshe his handes / than knele vpon your knee, put on the robe he orders. & aske your souerayne what robe he wyll were, & brynge him such as your souerayne commaundeth, & put it vpon hym; than doo his gyrdell aboute hym, & take your leue manerly, Make ready his Closet in the Church or Chapel, & 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, then come home to his Bedchamber, take off the bed-clothes. & 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 / Make his lord’s bed again with clean sheets, than make vp his bedde manerly, than lay the hed shetes & the pyllowes / than take vp the towel & the basyn, and lay hangings round the bed, and windows, &c. & laye carpentes aboute the bedde, or wyndowes & cupbordes layde with carpettes and cuysshyns. Also loke there be a good fyre brennynge bryght / Keep the privy clean, and the board covered with green cloth, and provide down or cotton for wiping. & 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 / When he goes to bed, let him wash; put him on a mantle, take off his shoes, &c. & 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 / Comb his head, & kembe his heed, put on his night-cap, & put on his kercher and his bonet / than sprede downe his bedde, laye the heed shete and the pyllowes / & whan your souerayne is to [* Fol. B 5 b.] bedde * draw the curtains round him, drawe the curtynes / than se there be morter or waxe or perchoures be redy / than drive out the dogs and cats, set the urinal near, and then take leave. 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.
OF THE MARSHALL AND THE VSSHER.
Of the Marshal and Usher.
¶ Here foloweth of the Marshall and the vssher.
He must know the orders of precedence of all ranks.
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.
A Cardinal before a Prince.
¶ 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 Mayor of London ranks with the 3 Chief Justices.
¶ 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 Knight’s equals.
¶ 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 ex-Mayor of London.
¶ The estate of him that hath ben mayre of London and seruaunt of the lawe.
The Esquire’s equals.
¶ The estate of a mayster of the chauncery, and other worshypfull prechours of pardon, and clerkes that ben gradewable / & all other ordres of
Who must dine alone,
¶ 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.
who 2 together,
¶ Bysshoppes, Marques, Erles, & Vycountes, all these may syt two at a messe.
who 2 or 3,
¶ A baron, & the mayre of London, & thre chefe Iuges, and the speker of the parlyament, & an abbot with a myter, all these may svttwo or thre at a messe
who 3 or 4.
¶ And all other estates may syt thre or foure at a messe
The Marshall must know who are of royal blood,
¶ 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 / for that has the reverence. & 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.
He must take heed of the King’s officers,
¶ Also he must take hede of the kynges offycers, of the Chaunceler, Stewarde, Chamberlayne, Tresourer, and Controller.
do honour to strangers,
¶ Also the marshall must take heed vnto straungers, & put them to worshyp & reuerence; for and they haue good chere it is your soueraynes honour.
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.
¶ 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.
Here ends this Book
¶ 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. printed by Wynkyn de Worde. Enprynted by wynkyn de worde at London in Flete strete at the sygne of the sonne. A.D. 1513. The yere of our lorde god M.CCCCC.xiij.
[Wynkyn .de. worde’s device here.]
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. Corrigenda
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.
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, neque est quod id miretur curiosus lector, cum in Oceano tantum fluminibusque in eum se exonerantibus reperiatur, ad quæ veteres Græci nunquam penetrarunt. Qui voluerit, Salangem appellare poterit. Σαλαγξ 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 aliosque 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 saleque 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, Salena.’ 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.

FROM THE SLOANE MS. 1986 IN THE BRITISH MUSEUM, AB. 1460 A.D.
CONTENTS.
PAGE
Here begynnethe þe FYRST BOKE of CURTASYE 177
THE SECOND BOOK 181
THE THIRD BOOK:
De officiarijs in curijs dominorum 187
De Ianitore 188
De Marescallo aule 188
Per quantum tempus armigeri habebunt liberatam et ignis ardebit in aula 189
De pincernario, panetario, et cocis sibi seruientibus 190
De officio pincernarij 190
De hostiario et suis seruientibus 190
De Officio garcionum 191
De seneschallo 194
De contrarotulatore 195
De superuisore 195
De Clerico coquine 195
De cancellario 195
De thesaurizario 196
De receptore firmarum 197
De Auenario 197
De pistore 198
De venatore et suis canibus 198
De aquario 199
Qui debent manus lauare et in quorum domibus 199
De panetario 200
De Cultellis domini 200
De Elemosinario 201
De ferculario 202
De candelario 204

HEre begynnethe þe fyrst boke of curtasye. [Fol. 12.] In this book you may learn Courtesy. Every one needs it. Qwo so wylle of curtasy lere, In this boke he may hit here! Yf thow be gentylmon, ȝomon, or knaue, 4 The nedis nurture for to haue. On reaching a Lord’s gate, give the Porter your weapon, and ask leave to go in. Wheñ thou comes to a lordis ȝate, The porter þou shalle fynde ther-ate; Take hym thow shalt þy wepyn tho, 8 And aske hym leue in to go ¶ To speke with lorde, lady, squyer, or grome. Ther-to the nedys to take the tome1; If the master is of low degree, he will come to you: if of high, the Porter will take you to him. For yf he be of loghe degre, 12 Than hym falles to come to the; ¶ Yf he be gentylmon of kyñ, The porter wille lede the to hym. At the Hall-door, take off your hood and gloves. When thow come tho halle dor to, 16 Do of thy hode, thy gloues also; greet the Steward, &c., at the dais, ¶ Yf þo halle be at the furst mete, This lessoun loke thow noȝt for-ȝete: greet the Steward, &c., at the dais, Þe stuard, countroller, and tresurere, 20 Sittand at de deshe, þou haylse in fere. bow to the Gentlemen on each side of the hall. ¶ Withiñ þe halle sett on ayther side, Sitten other gentylmen as falles þat tyde; Enclyne þe fayre to hom also, both right 24 First to the ryȝht honde þou shalle go, and left; ¶ Sitthen to þo left honde þy neghe þou cast; To hom þou boghe withouten wrast2; notice the yeomen, then stand before the screen Take hede to ȝomon on þy ryght honde, 28 And sithen byfore the screne þou stonde ¶ In myddys þe halle opon þe flore, till the Marshal or Usher leads you to the table. Whille marshalle or vssher come fro þe dore, And bydde the sitte, or to borde the lede. HOW TO BEHAVE AT TABLE. Be sedate and courteous if you are set with the gentlemen. 32 Be stabulle of chere for menske3, y rede; ¶ Yf he þe sette at gentilmonnes borde, Loke þou be hynde4 and lytulle of worde. Cut your loaf in two, the top from the bottom; Pare þy brede and kerue in two, 36 Tho ouer crust þo nether fro; cut the top crust in 4, and the bottom in 3. ¶ In fowre þou kutt þo ouer dole, Sett hom to-gedur as hit where hole; cut the top crust in 4, and the bottom in 3. Sithen kutt þo nether crust in thre, 40 And turne hit dowñ, lerne þis at me. Put your trencher before you, ¶ And lay thy trenchour þe be-fore, And sitt vp-ryȝht for any sore. and don’t eat or drink till your Mess is brought from the kitchen, lest you be thought starved or a glutton. Spare brede or wyne, drynke or ale, 44 To thy messe of kochyñ be sett in sale; ¶ Lest men sayne þou art hongur beteñ, Or ellis a gloten þat alle men wyteñ, Have your nails clean. Loke þy naylys ben clene in blythe, 48 Lest þy felaghe lothe ther-wyth. Don’t bite your bread, ¶ Byt not on thy brede and lay hit doun,— That is no curteyse to vse in towñ;— but break it. But breke as myche as þou wylle ete, 52 The remelant to pore þou shalle lete. Don’t quarrel at table, ¶ In peese þou ete, and euer eschewe To flyte5 at borde; þat may þe rewe. or make grimaces. Yf þou make mawes6 on any wyse, 56 A velany þou kacches or euer þou rise. [Fol. 13.] ¶ Let neuer þy cheke be Made to grete Don’t cram your cheeks out with food like an ape, With morselle of brede þat þou shalle ete; An apys mow men sayne he makes, 60 Þat brede and flesshe in hys cheke bakes. for if any one should speak to you, you can’t answer, but must wait. ¶ Yf any mañ speke þat tyme to the, And þou schalle onsware, hit wille not be But waloande, and a-byde þou most; 64 Þat is a schame for alle the host. Don’t eat on both sides of your mouth. ¶ On bothe halfe þy mouthe, yf þat þou ete, Mony a skorne shalle þou gete. Don’t laugh with your mouth full, Þou shalle not lauȝhe ne speke no þynge 68 Whille þi mouthe be fulle of mete or drynke; or sup up your potage noisily. ¶ Ne suppe not with grete sowndynge Noþer potage ne oþer þynge. Don’t leave your spoon in the dish or on its side, Let not þi spone stond in þy dysche, 72 Wheþer þou be serued with fleshe or fische; ¶ Ne lay hit not on thy dishe syde, but clean your spoon. But clense hit honestly with-outen pride. Let no dirt off your fingers soil the cloth. [p. 27, bot.] Loke no browynge on þy fyngur þore 76 Defoule þe clothe þe be-fore. ¶ In þi dysche yf þou wete þy brede, Don’t put into the dish bread that you have once bitten. Loke þer-of þat noȝt be lede To cast agayne þy dysche in-to; 80 Þou art vn-hynde yf þou do so. Dry your mouth before you drink. ¶ Drye þy mouthe ay wele and fynde When þou schalle drynke oþer ale or wyne. Don’t call for a dish once removed, Ne calle þou noȝt a dysche a-ȝayne, 84 Þat ys take fro þe borde in playne; or spit on the table: ¶ Ȝif þou sp[i]tt ouer the borde, or elles opoñ, that’s rude. Þou schalle be holden an vncurtayse mon; Don’t scratch your dog. Yf þy nowñ dogge þou scrape or clawe, 88 Þat is holden a vyse emong men knawe. If you blow your nose, ¶ Yf þy nose þou clense, as may be-falle, clean your hand; wipe it with your skirt or put it through your tippet. Loke þy honde þou clense, as wythe-alle, Priuely with skyrt do hit away, 92 Oþer ellis thurghe thi tepet þat is so gay. HOW TO BEHAVE AT MEALS. Don’t pick your teeth at meals, ¶ Clense not thi tethe at mete sittande, With knyfe ne stre, styk ne wande. or drink with food in your mouth, While þou holdes mete in mouthe, be war 96 To drynke, þat is an-honest7 char, ¶ And also fysike for-bedes hit, as you may get choked, And sais þou may be choket at þat byt; or killed, by its stopping your wind. Yf hit go þy wrang throte into, 100 And stoppe þy wynde, þou art fordo. Tell no tale to harm or shame your companions. ¶ Ne telle þou neuer at borde no tale To harme or shame þy felawe in sale; For if he then withholde his methe8, 104 Eftsons he wylle forcast þi dethe. ¶ Where-sere þou sitt at mete in borde, Don’t stroke the cat or dog. Avoide þe cat at on bare worde For yf þou stroke cat oþer dogge, 108 Þou art lyke an ape teyȝed with a clogge. Don’t dirty the table cloth with your knife. ¶ Also eschewe, with-outen stryfe, To foule þe borde clothe with þi knyfe; Don’t blow on your food, Ne blow not on þy drynke ne mete, 112 Neþer for colde, neþer for hete; or put your knife in your mouth, ¶ With mete ne bere þy knyfe to mowthe, Wheþer þou be sett be strong or couthe; [Fol. 14.] or wipe your teeth or eyes with the table cloth. Ne with þo borde clothe þi tethe þou wype, 116 Ne þy nyen þat rennen rede, as may betyde. If you sit by a good man, ¶ Yf þou sitt by a ryȝht good mañ, Þis lessoñ loke þou þenke apoñ: don’t put your knee under his thigh. Vndur his theȝghe þy kne not pit, 120 Þou ar fulle lewed yf þou dose hit. Don’t hand your cup to any one with your back towards him. ¶ Ne bacwarde sittande gyf noȝt þy cupe, Noþer to drynke, noþer to suppe; Bidde þi frende take cuppe and drynke, 124 Þat is holden an-honest thyng. Don’t lean on your elbow, ¶ Lene not on elbowe at þy mete, Noþer for colde ne for hete; or dip your thumb into your drink, or your food into the salt cellar: Dip not þi thombe þy drynke into, 128 Þou art vncurtayse yf þou hit do; ¶ In salt saler yf þat þou pit Oþer fisshe or flesshe þat men may wyt, That is a vice. Þat is a vyce, as men me telles, 132 And gret wonder hit most be elles. Don’t spit in the basin you wash in ¶ After mete when þou shalt wasshe, Spitt not in basyn, ne water þou dasshe; or loosely (?) before a man of God. Ne spit not lorely, for no kyn mede, 136 Be-fore no mon of god for drede. ¶ Who so euer despise þis lessoun ryȝt, At borde to sitt he hase no myȝt. Here endys now oure fyrst talkyng, 140 Crist graunt vs alle his dere blessyng! ¶ Here endithe þe [first] boke of curtasye. HOW TO BEHAVE AT CHURCH, TO PARENTS, ETC. THE SECOND BOOK. If you go to school YF that þou be a ȝong enfaunt, And thenke þo scoles for to haunt, you shall learn: This lessoun schalle þy maistur þe merke, 1. Cross of Christ, 144 Croscrist8a þe spede in alle þi werke; 2. Pater Noster, Sytthen þy pater noster he wille þe teche, As cristes owne postles con preche; 3. Hail Mary and the Creed, Aftur þy Aue maria and þi crede, 148 Þat shalle þe saue at dome of drede; 4. In the name of the Trinity, ¶ Theñ aftur to blesse þe with þe trinité, In nomine patris teche he wille þe; 5. of the Apostles, Þen with marke, mathew, luke, and Ion, 152 With þe þer crucis and the hegh name; 6. the Confession. ¶ To schryue þe in general þou schalle lere Þy Confiteor and misereatur in fere. Seek the kingdom of God, and To seche þe kyngdam of god, my chylde, 156 Þerto y rede þou be not wylde. worship Him. ¶ Ther-fore worschip god, bothe olde and ȝong, To be in body and soule yliche stronge. At church, take holy water; When þou comes to þo chirche dore, 160 Take þe haly water stondand on flore; pray for all Christian companions; ¶ Rede or synge or byd prayeris To crist, for alle þy crysten ferys; kneel to God on both knees, Be curtayse to god, and knele doun 164 On bothe knees with grete deuocioun. to man only on one. ¶ To mon þou shalle knele opon þe toñ, Þe toþer to þy self þou halde aloñ. At the Altar, serve the priest with both hands. When þou ministers at þe heghe autere, 168 With bothe hondes þou serue þo prest in fere, Þe ton to stabulle þe toþer Lest þou fayle, my dere broþer. Speak gently to your father and mother, and honour them. ¶ Anoþer curtayse y wylle þe teche, [Fol. 15.] 172 Thy fadur And modur, with mylde speche, In worschip and serue with alle þy myȝt, Þat þou dwelle þe lengur in erthely lyȝt. Do to others as you would they should do to you. ¶ To anoþer man do no more amys 176 Then þou woldys be doñ of hym and hys; So crist þou pleses, and getes þe loue Of meñ and god þat syttis aboue. Don’t be foolishly meek. ¶ Be not to meke, but in mene þe holde, 180 For ellis a fole þou wylle be tolde. The seed of the righteous shall He þat to ryȝtwysnes wylle enclyne, As holy wryȝt says vs wele and fyne, never beg or be shamed. His sede schalle neuer go seche hor brede, 184 Ne suffur of mon no shames dede. Be ready forgive, ¶ To for-gyf þou shalle þe hast; To veniaunce loke þou come on last; and fond of peace. Draw þe to pese with alle þy strengþe; 188 Fro stryf and bate draw þe on lengþe. If you cannot give an asker goods, ¶ Yf mon aske þe good for goddys sake, And þe wont thynge wher-of to take, give him good words. Gyf hym boner wordys on fayre manere, 192 semblaunt] MS. semblamt With glad semblaunt and pure good cher. Be willing to help every one. ¶ Also of seruice þou shalle be fre To euery mon in hys degré. Þou schalle neuer lose for to be kynde; 196 That on forȝetis, anoþer hase in mynde. Give your partner his fair share. ¶ Yf Any man haue part with þe in gyft, With hym þou make an euen skyft; Let hit not henge in honde for glose, 200 Þou art vncurtayse yf þou hyt dose. Go on the pilgrimages (?) you vow to saints, ¶ To sayntis yf þou þy gate hase hyȝt, Thou schalle fulfylle hit with alle þy myȝt, lest God take vengeance on you. Lest god þe stryk with grete veniaunce, 204 And pyt þe in-to sore penaunce. Don’t believe all who speak fair: ¶ Leue not alle men that speke þe fayre, Wheþer þat hit ben comyns, burges, or mayre; the Serpent spoke fair words (to Eve). In swete wordis þe nedder was closet, 208 Disseyuaunt euer and mysloset; Þer-fore þou art of adams blode, Be cautious with your words, except when angry. With wordis be ware, but þou be wode: A schort worde is comynly sothe 212 Þat fyrst slydes fro monnes tothe. Don’t lie, but keep your word. ¶ Loke lyȝer neuer þat þou be-come, Kepe þys worde for alle and somme. Don’t laugh too often, Lawȝe not to of[t] for no solace, 216 For no kyn myrthe þat any man mase; or you’ll be called a shrew or a fool. Who lawes alle þat men may se, A schrew or a fole hym semes to be. Man’s 3 enemies are: ¶ Thre enmys in þys worlde þer are 220 Þat coueyteñ alle men to for-fare,— the Devil, the Flesh, and the World. The deuel, þe flesshe, þe worlde also, That wyrkyn mankynde ful mykyl wo: Destroy these, and be sure of heaven. Yf þou may strye þes þre enmys, 224 Þou may be secur of heueñ blys. THE RULE OF GOOD MANNERS. Don’t strive with your lord, ¶ Also, my chylde, a-gaynes þy lorde Loke þou stryfe with no kyn worde, or bet or play with him. Ne waiour non with hym þou lay, 228 Ne at þe dyces with hym to play. ¶ Hym that þou knawes of gretter state, [Fol. 16.] Be not hys felaw in rest ne bate. In a strange place Ȝif þou be stad in strange contré, don’t be too inquisitive or fussy. 232 Enserche no fyr þen falles to the, Ne take no more to do on honde Þen þou may hafe menske of alle in londe. If a man falls, don’t laugh, but help him up: ¶ Ȝif þou se any mon fal by strete, 236 Laweghe not þer-at in drye ne wete, But helpe hym vp with alle þy myȝt, As seynt Ambrose þe teches ryȝt; your own head may fall to your feet. Þou that stondys so sure on sete, 240 Ware lest þy hede falle to þy fete. At the Mass, if the priest doesn’t please you, ¶ My chylde, yf þou stonde at þo masse, At vndur stondis bothe more and lasse, Yf þo prest rede not at þy wylle, don’t blame him. 244 Repreue hym noȝt, but holde þe stylle. Don’t tell your secrets to a shrew. ¶ To any wyȝt þy counselle yf þou schewe, Be war þat he be not a schrewe, Lest he disclaundyr þe with tong 248 Amonge alle men, bothe olde and ȝong. Don’t beckon, point, or whisper. ¶ Bekenyng, fynguryng, non þou vse, And pryué rownyng loke þou refuse. When you meet a man, greet him, Yf þou mete knyȝt, ȝomon, or knaue, 252 Haylys hym a-non, “syre, god ȝou saue.” or answer him cheerily if he greets you: Yf he speke fyrst opon þe þore, Onsware hym gladly with-outen more. don’t be dumb, ¶ Go not forthe as a dombe freke, 256 Syn god hase laft the tonge to speke; lest men say you have no mouth. Lest meñ sey be sibbe or couthe,9 “Ȝond is a mon with-outen mouthe.” Never speak improperly of women, ¶ Speke neuer vnhonestly of woman kynde, 260 Ne let hit neuer renne in þy mynde; Þe boke hym calles a chorle of chere, That vylany spekes be wemen sere: for we and our fathers were all born of women. For alle we ben of wymmen borñ, 264 And oure fadurs vs be-forne; Þerfore hit is a vnhonest thyng To speke of hem in any hethyng.10 A wife should honour and obey her husband, ¶ Also a wyfe be-falle of ryȝt 268 To worschyp hyr husbonde bothe day and nyȝt, To his byddyng be obediente, and serve him. And hym to serue with-outen offence. Try to reconcile brothers if they quarrel. ¶ Yf two brether be at debate, 272 Loke noþer þou forþer in hor hate, But helpe to staunche hom of malice; Þen þou art frende to bothe I-wys. At a gate, let your equal precede you; ¶ Ȝif þou go with a-noþer at þo gate, 276 And ȝe be bothe of on astate, Be curtasye and let hym haue þe way, That is no vylanye, as men me say; go behind your superior And he be comen of gret kynraden, 280 Go no be-fore þawgh þou be beden; and your master And yf þat he þy maystur be, Go not be-fore, for curtasé, unless he bids you go beside him. Noþer in fylde, wode, noþer launde, 284 Ne euen hym with, but he commaunde. On a pilgrimage don’t be third man: ¶ Yf þou schalle on pilgrimage go, Be not þe thryd felaw for wele ne wo; [Fol. 17.] 3 oxen can’t draw a plough. Thre oxen in plowgh may neuer wel drawe, 288 Noþer be craft, ryȝt, ne lawe. Don’t drink all that’s in a cup offered you; take a little. ¶ Ȝif þou be profert to drynk of cup, Drynke not al of, ne no way sup; Drynk menskely and gyf agayne, 292 Þat is a curtasye, to speke in playne. If you sleep with any man, ask what part of ¶ In bedde yf þou falle herberet to be, With felawe, maystur, or her degré, the bed he likes, and lie far from him. Þou schalt enquere be curtasye 296 In what par[t] of þe bedde he wylle lye; Be honest and lye þou fer hym fro, Þou art not wyse but þou do so. HOW TO BEHAVE. If you journey with any man, find out his name, who he is, where he is going. ¶ With woso men, boþe fer and negh, 300 The falle to go, loke þou be slegh To aske his nome, and qweche he be, Whidur he wille: kepe welle þes thre. With friars on a pilgrimage, do as they do. ¶ With freres on pilgrimage yf þat þou go, 304 Þat þei wille ȝyme,11 wilne þou also; Als on nyȝt þou take þy rest, And byde þe day as tru mannes gest. Don’t put up at a red (haired and faced) man or woman’s house. ¶ In no kyn house þat rede mon is, 308 Ne womon of þo same colour y-wys, Take neuer þy Innes for no kyn nede, For þose be folke þat ar to drede. Answer opponents meekly, ¶ Yf any thurgh sturnes þe oppose, 312 Onswere hym mekely and make hym glose: but don’t tell lies. But glosand wordys þat falsed is, Forsake, and alle that is omys. Before your lord at table, ¶ Also yf þou haue a lorde, 316 And stondes by-fore hym at þe borde, keep your hands, feet, and While þat þou speke, kepe welle þy honde, Thy fete also in pece let stonde, ¶ His curtasé nede he most breke,— fingers still. 320 Stirraunt fyngurs toos when he shalle speke. Be stabulle of chere and sumwhat lyȝt, Don’t stare about, or at the wall, Ne ouer alle wayue þou not thy syȝt; ¶ Gase not on walles with þy neghe12, 324 Fyr ne negh, logh ne heghe; or lean against the post. Let not þe post be-cum þy staf, Lest þou be callet a dotet daf; Don’t pick your nose, Ne delf þou neuer nose thyrle 328 With thombe ne fyngur, as ȝong gyrle; scratch your arm, or stoop your head. ¶ Rob not þy arme ne noȝt hit claw, Ne bogh not doun þy hede to law; Listen when you’re spoken to. Whil any man spekes with grete besenes, 332 Herken his wordis with-outen distresse. ¶ By strete or way yf þou schalle go, Fro þes two þynges þou kepe þe fro, Never harm child or beast with evil eye (?) Noþer to harme chylde ne best, 336 With castyng, turnyng west ne est; Don’t blush when you’re chaffed, Ne chaunge þou not in face coloure, For lyghtnes of worde in halle ne boure; or you’ll be accused of mischief. Yf þy vysage chaunge for noȝt, 340 Men say ‘þe trespas þou hase wroȝght.’ Don’t make faces. ¶ By-fore þy lorde, ne mawes þou make Ȝif þou wylle curtasie with þe take. Wash before eating. With hondes vnwasshen take neuer þy mete; 344 Fro alle þes vices loke þou þe kepe. [Fol. 18.] Sit where the host tells you; avoid the highest place unless you’re told to take it. ¶ Loke þou sytt—and make no stryf— est] Read ost Where þo est commaundys, or ellis þo wyf. Eschewe þe heȝest place with wyn,13 348 But þou be beden to sitt þer-in. Of curtasie here endis þe secunde fyt, To heuen crist mot oure saules flyt! OF THE PORTER, AND MARSHAdv. OF THE HALL. THE THIRD BOOK. Of the Officers in Lords’ Courts. ¶ De officiarijs in curijs dominorum. Now speke we wylle of officiers 352 Of court, and als of her mestiers. Four bear rods; three wands: Foure men þer beñ þat ȝerdis schalle bere, 1. Porter, the longest, Porter, marshalle, stuarde, vsshere; The porter schalle haue þe lengest wande, 2. Marshal, 356 The marshalle a schorter schalle haue in hande; 3. Usher, the shortest, The vssher of chambur smallest schalle haue, 4. Steward, a staff, a finger thick, half a yard long. The stuarde in honde schalle haue a stafe, A fyngur gret, two wharters long, 360 To reule þe meñ of court ymong. Of the Porter. ¶ De Ianitore.14 He keeps the Gate ¶ The porter falle to kepe þo ȝate, and Stocks, Þe stokkes with hym erly and late; takes charge of misdoers Ȝif any mañ hase in court mys-gayne, 364 To porter warde he schalle be tane, Þer to a-byde þe lordes wylle, till judged, What he wille deme by ryȝtwys skylle. also of clothes, For wesselle clothes, þat noȝt be solde, 368 Þe po[r]ter hase þat warde in holde. and warns strangers. Of strangers also þat comen to court, Þo porter schalle warne ser at a worde. He is found in meat and drink. Lyueray he hase of mete and drynke, 372 And settis with hym who so hym thynke. On his lord’s removing, When so euer þo lorde remewe schalle To castelle til oþer as hit may falle, he hires horses at 4d. a piece, For cariage þe porter hors schalle hyre, 376 Foure pens a pece with-in þo schyre; the statute price. Be statut he schalle take þat on þe day. Þat is þe kyngis crye in faye. Of the Marshal of the Hall ¶ De Marescallo aule.15 spelle,] MS. spekle. ¶ Now of marschalle of halle wylle I spelle, 380 And what falle to hys offyce now wylle y telle; He shall arrest rebels, when the steward is away. Yeoman-Usher and Groom are under him. In absence of stuarde he shalle arest Who so euer is rebelle in court or fest; Ȝomon-vsshere, and grome also, 384 Vndur hym ar þes two: The Groom gets fuel for the fire, Þo grome for fuelle þat schalle brenne In halle, chambur, to kechyn, as I þe kenne, He shalle delyuer hit ilke a dele, and makes one in Hall for every meal; 388 In halle make fyre at yche a mele looks after tables, trestles, forms, the cup-board, and hangings of the Hall. Borde, trestuls, and formes also, Þe cupborde in his warde schalle go, Þe dosurs cortines to henge in halle. 392 Þes offices nede do he schalle; Fires last from Allsaints’ Day to Candlemas Eve, (Nov. 1 to Feb. 2.) Bryng in fyre on alhalawgh day, To condulmas euen, I dar welle say. How long Squires shall have allowances, and Fire shall burn in the Hall.15a ¶ Per quantum tempus armigeri habebunt liberatam et ignis ardebit in aula. and thus long, Squires receive their daily candle? (see l. 839.) So longe squiers lyuerés shalle hafe,16 396 Of grome of halle, or ellis his knafe; But fyre shalle brenne in halle at mete, To Cena domini þat men base ete; [Fol. 19.] Þer browȝt schalle be a holyn kene, 400 Þat sett schalle be in erber grene, And þat schalle be to alhalawgh day, And of be skyfted, as y þe say. The Marshal shall seat men in the Hall. In halle marshalle alle men schalle sett 404 After here degré, with-outen lett.17 OF THE BUTLER AND PANTER. Of the Butler, Panter, and Cooks serving him. ¶ De pincernario, panetario, et cocis sibi seruientibus. They are the Marshal’s servants. ¶ The botelar, pantrer, and cokes also, To hym ar seruauntis with-outen mo; He shall score up all messes served, and order bread and ale for men, Þer-fore on his ȝerde skore shalle he20 408 Alle messys in halle þat seruet be, Commaunde to sett bothe brede and ale To alle men þat seruet ben in sale; but wine for gentlemen. ¶ To gentilmen with wyne I-bake, 412 Ellis fayles þo seruice, y vnder-take; Each mess shall be reckoned at 6d. Iche messe at vjd breue shalle he At the countyng house with oþer mené; and be scored up to prevent the cook’s cheating. Yf þo koke wolde say þat were more, 416 Þat is þo cause þat he hase hit in skore. Þe panter18 also yf he wolde stryfe, For rewarde þat sett schalle be be-lyue. If bread runs short, the Marshal orders more, ‘a reward.’ Wheñ brede faylys at borde aboute, 420 The marshalle gares sett with-outen doute More brede, þat calde is a rewarde, So shalle hit be preuet be-fore stuarde. Of the Butler’s duties. ¶ De officio pincernarij.19 He shall put a pot and loaf to each mess. ¶ Botler shalle sett for yche a messe 424 A pot, a lofe, with-outen distresse; He is the panter’s mate. Botler, pantrer, felawes ar ay, Reken hom to-gedur fulle wel y may. The Marshal shall see to men’s lodging. The marshalle shalle herber alle men in fere, 428 That ben of court of any mestere; The Lord’s Chamber and Wardrobe are under the Usher of the Chamber. Saue þe lordys chambur, þo wadrop to, Þo vssher of chambur schalle tent þo two. Of the Usher and Grooms of the Chamber. ¶ De hostiario et suis seruientibus.20 ¶ Speke I wylle A lytulle qwyle 1. Usher, 432 Of vssher of chambur, with-outen gyle. 2. Yeoman-usher, Þer is gentylmen, ȝomon-vssher also, 3. Two grooms and a Page. Two gromes at þo lest, A page þer-to. OF THE GROOMS AND USHER OF THE CHAMBER. The Duties of the Grooms of the Chamber. ¶ De Officio garcionum.21 They shall make palets of litter 9 ft. long, 7 broad, ¶ Gromes palettis shyn fyle and make litere,22 436 ix fote on lengthe with-out diswere; vij fote y-wys hit shalle be brode, watered, twisted, trodden, with wisps at foot and side, twisted and turned back; from the floor-level to the waist. Wele watered, I-wrythen, be craft y-trode, Wyspes drawen out at fete and syde, 440 Wele wrethyn and turnyd a-ȝayne þat tyde; On legh vnsonken hit shalle be made, To þo gurdylstode hegh on lengthe and brade. For lords, 2 beds, For lordys two beddys schalle be made, outer and inner, 444 Bothe vtter and inner, so god me glade, hung with hangings, hooks and eyes set on the binding; the valance hanging on a rod (?), four curtains reaching to the ground; Þat henget shalle be with hole sylour,23 With crochettis24 and loupys sett on lyour;25 ¶ Þo valance on fylour26 shalle henge with wyn, 448 iij curteyns streȝt drawen with-inne, Þat reche schalle euen to grounde a-boute, Noþer more, noþer lesse, with-outen doute; these he takes up with a forked rod. He strykes hom vp with forket wande, 452 And lappes vp fast a-boute þe lyft hande; Þo knop vp turnes, and closes on ryȝt, [Fol. 20.] ¶ As bolde by nek þat henges fulle lyȝt. The counterpane is laid at the foot, cushions on the sides, Þo counturpynt he lays on beddys fete, 456 Qwysshenes on sydes shyn lye fulle mete. tapestry on the floor Tapetis27 of spayne on flore by syde, Þat sprad shyn be for pompe and pryde; and sides of the room. Þo chambur sydes ryȝt to þo dore, 460 He henges with tapetis þat ben fulle store; The Groom gets fuel, and screens. And fuel to chymné hym falle to gete, And screnes in clof to y-saue þo hete The Groom keeps the table, trestles, and forms for dinner; Fro þo lorde at mete when he is sett; 464 Borde, trestuls, and fourmes, with-outen let, ¶ Alle thes þynges kepe schalle he, and water in a heater. And water in chafer for laydyes fre; He puts 3 wax-lights over the chimney, iij perchers of wax þen shalle he fet, 468 A-boue þo chymné þat be sett all in different syces. In syce;28 ichoñ from oþer shalle be Þe lenghthe of oþer þat men may se,28a To brenne, to voide, þat dronkyn is, 472 Oþer ellis I wote he dose Amys. The Usher of the Chamber walks about and sees that all is served right, Þo vssher alle-way shalle sitt at dore At mete, and walke schalle on þe flore, To se þat alle be seruet on ryȝt, 476 Þat is his office be day and nyȝt, orders the table to be set and removed, And byd set borde when tyme schalle be, And take hom vp when tyme ses he. takes charge of the Wardrobe and Bedchamber, bids the Wardroper get all ready before the fire, ¶ The wardrop29 he herbers and eke of chambur 480 Ladyes with bedys of coralle and lambur, Þo vsshere schalle bydde þo wardropere Make redy for alle nyȝt be-fore þe fere; nightgown, Þen bryngis he forthe nyȝt goun also, carpet, 2 cushions, 484 And spredys a tapet and qwysshens two, a form with a He layes hom þen opon a fourme, footsheet over it; And foteshete þer-on and hit returne. on which the lord changes his gown. ¶ Þo lorde schalle skyft hys gowñ at nyȝt, 488 Syttand on foteshete tyl he be dyȝt. The Usher orders what’s wanted from the Buttery: Þen vssher gose to þo botré, “Haue in for alle nyȝt, syr,” says he; a link from the Chandler, Fyrst to þe chaundeler he schalle go, 492 To take a tortes lyȝt hym fro; and ale and wine. ¶ Bothe wyne and ale he tase indede, Þo botler says, with-outen drede, (No meat shall be assayed except for King, Prince, Duke or Heirs-apparent.) No mete for mon schalle sayed30 be, 496 Bot for kynge or prynce or duke so fre; For heiers of paraunce also y-wys, Mete shalle be sayed, now thenkys on this. From the Pantry the Usher takes fine and coarse bread, Þen to pantré he hyȝes be-lyue, 500 ¶ “Syrs, haue in with-outen stryffe;” Manchet and chet31 bred he shalle take, Þo pantere assayes þat hit be bake; and a wax-light A morter of wax ȝet wille he bryng, 504 Fro chambur, syr, with-out lesyng; that burns all night in a basin. Þat alle nyȝt brennes in bassyn clere, To saue þo chambur on nyȝt for fyre. (The Yeoman-Usher removes the torches.) ¶ Þen ȝomon of chambur shynne voyde with ryme, 508 The torches han holden wele þat tyme; The Usher puts lights on the Bedroom door, Tho chambur dore stekes þo vssher thenne, With preket and tortes þat conne brenne; brings bread and wine, Fro cupborde he brynges bothe brede and wyne, 512 And fyrst assayes hit wele a[nd] fyne. [Fol. 21.] (the lord washing first,) But fyrst þe lorde shalle vasshe I-wys, Fro þo fyr hous when he comen is; offers the drink kneeling; puts his lord to bed, Þen kneles þe vssher and gyfes hym drynke, 516 Brynges hym in bed where he shalle wynke; In strong styd on palet he lay, and then goes home himself. The Yeoman-Usher sleeps at the Lord’s door. At home tase lefe and gose his way; Ȝomon vssher be-fore þe dore, 520 In vttur chambur lies on þe flore. OF THE STEWARD. Of the Steward. ¶ De seneschallo.32 ¶ Now speke I wylle of þo stuarde als, ar] MS. and Few are true, but many false. He, the clerk, Few ar trew, but fele ar fals. Þo clerke of kechyn, countrollour, cook and surveyor 524 Stuarde, coke, and surueyour, consult over their Assenten in counselle, with-outen skorne, Lord’s dinner. How þo lorde schalle fare at mete þo morne. Any dainty that can be had, the Steward buys. Yf any deyntethe in countré be, 528 Þo stuarde schewes hit to þo lorde so fre, And gares by hyt for any cost, Hit were grete syn and hit were lost. Before dishes are put on, the Steward enters first, then the Server. Byfore þe cours þo stuarde comes þen, 532 Þe seruer hit next of alle kyn men Mays way and stondes by syde, Tyl alle be serued at þat tyde. The Steward shall post into books all accounts written on tablets, At countyng stuarde schalle ben, 536 Tylle alle be breuet of wax so grene, Wrytten in-to bokes, with-out let, Þat be-fore in tabuls hase ben sett, Tyl countes also þer-on ben cast, and add them up. 540 And somet vp holy at þo last. Of the Controller. ¶ De contrarotulatore.33 He puts down the ¶ The Countrollour shalle wryte to hym, Taunt resceu, no more I myn; receipt and consumption of every day. And taunt dispendu þat same day, 544 Vncountabulle he is, as y ȝou say. Of the Surveyor. ¶ De superuisore.34 ¶ Surueour and stuarde also, He, the steward, and controller, receive nothing, but see that all goes straight. Thes thre folke and no mo, For noȝt resayuen bot euer sene 548 Þat noþyng fayle and alle be whene; Þat þo clerke of kechyn schulde not mys, The Controller checks daily the Clerk of the kitchen’s account. Þer-fore þo countrollour, as hafe I blys, Wrytes vp þo somme as euery day, 552 And helpes to count, as I ȝou say. Of the Clerk of the Kitchen. ¶ De Clerico coquine.35 He shall keep account of all ¶ The clerke of þe cochyñ shalle alle þyng breue, Of men of court, bothe lothe and leue, purchases, and payments, and wages, Of achatis and dispenses þen wrytes he, 556 And wages for gromes and ȝemen fre; shall preside at the Dresser, At dressour also he shalle stonde, And fett forthe mete dresset with honde; and keep the spices, stores, &c., Þe spicery and store with hym shalle dwelle, 560 And mony thynges als, as I noȝt telle, and the clothes of the officers. For clethyng of officers alle in fere, Saue þe lorde hym self and ladys dere. OF THE CHANCELLOR AND TREASURER. Of the Chancellor. ¶ De cancellario.36 He looks after the servants’ clothes, and horses, ¶ The chaunceler answeres for hor clothyng, 564 For ȝomen, faukeners, and hor horsyng, For his wardrop and wages also; [Fol. 22.] seals patents, and grants of land, &c., for life, or during the lord’s pleasure. And asseles patentis mony and mo; Yf þo lorde gyf oȝt to terme of lyf, 568 The chaunceler hit seles with-outen stryf; þat] MS. þer Tan come nos plerra men seyne, þat is quando nobis placet, Þat is, whille vs lykes hym noȝt omys; He oversees the land too, and is a great man. Ouer-se hys londes þat alle be ryȝt: 572 On of þo grete he is of myȝt. Of the Treasurer. ¶ De thesaurizario.37 ¶ Now speke y wylle of tresurere, Husbonde and houswyf he is in fere; He takes from the Receiver what is collected from bailiff and grieve, courts and forfeits. Of þe resayuer he shalle resayue, 576 Alle þat is gedurt of baylé and grayue,38 Of þe lordes courtes and forfetis als, Wheþer þay ben ryȝt or þay ben fals. He gives the Kitchen clerk money to buy provisions with, and the clerk gives some to the baker and butler. To þo clerke of cochen he payes moné 580 For vetayle to bye opon þo countré: The clerke to kater and pulter is, To baker and butler bothe y-wys Gyffys seluer to bye in alle thyng 584 Þat longes to here office, with-outen lesyng. The Treasurer pays all wages. Þe tresurer schalle gyfe alkyn wage, To squyer, ȝomon, grome, or page. He, the Receiver, Chancellor, Grieves, &c., Þo resayuer and þo tresurer, 588 Þo clerke of cochyn and chaunceler, Grayuis, and baylys, and parker, account once a year to the Auditor, Schone come to acountes euery ȝere By-fore þo auditour of þo lorde onone, 592 Þat schulde be trew as any stone; from whom they can appeal to a Baron of the Exchequer. Yf he dose hom no ryȝt lele, To A baron of chekker þay mun hit pele. Of the Receiver of Rents. ¶ De receptore firmarum. ¶ Of þe resayuer speke wylle I, 596 Þat fermys39 resayuys wytturly He gives receipts, Of grayuys, and hom aquetons makes, and gets a fee of 6d. Sex pons þer-fore to feys he takes, He pays fees to park-keepers, and looks after castles and manor-houses. And pays feys to parkers als I-wys, 600 loued] Or loned. Þer-of at acountes he loued is, And ouer-seys castels, maners a-boute, Þat noȝt falle with-in ne with-oute. Now let we þes officers be, 604 And telle we wylle of smaller mené. Of the Avener. ¶ De Auenario.40 He shall give the horses in the stable ¶ Þe Aueyner schalle ordeyn prouande41 good won, For þo lordys horsis euerychon; two armsful of hay and a peck of oats, daily. Þay schyn haue two cast42 of hay, 608 A pek of prouande on a day; Euery horse schalle so muche haue, At racke and manger þat standes with staue. A Squire is Master of the Horse; under him are Avener and Farrier, A maystur of horsys a squyer43 þer is, 612 Aueyner and ferour vndur hym I-wys; Þose ȝomen þat olde sadels schyn haue, Þat schyn be last for knyȝt and knaue, (the Farrier has a halfpenny a day for every horse he shoes,) For yche a hors þat ferroure44 schalle scho, 616 An halpeny on day he takes hym to; and grooms and pages hired Vndur ben gromes and pages mony one, Þat ben at wage euerychone; [Fol. 23.] at 2d. a day, or 3 halfpence, Som at two pons on a day, 620 and som at iij ob., I ȝou say; and footmen who run by ladies’ bridles. Mony of hem fote-men þer ben, Þat rennen by þe brydels of ladys shene. OF THE BAKER AND HUNTSMAN. Of the Baker. ¶ De pistore.45 ¶ Of þo baker now speke y wylle, 624 And wat longes his office vntylle; Out of a London bushel he shall bake 20 loaves, fine and coarse. Of a lunden buschelle he shalle bake xx louys, I vndur-take; brom] Read broun, brown. Manchet and chet to make brom bred hard, 628 For chaundeler and grehoundes and huntes reward. Of the Huntsman and his Hounds. ¶ De venatore et suis canibus. He gets a halfpenny a day for every hound. ¶ A halpeny þo hunte takes on þe day For euery hounde, þo sothe to say: The Feuterer 2 lots of bread if he has 2 leash of Greyhounds, and a bone for each, Þo vewter, two cast of brede he tase, 632 Two lesshe of grehoundes yf þat he hase; To yche a bone, þat is to telle, If I to ȝou þe sothe shalle spelle; besides perquisites of skins, &c. By-syde hys vantage þat may be-falle, 636 Of skynnes and oþer thynges with-alle, Þat hunteres con telle better þan I, Þer-fore I leue hit wytt[ur]ly. Of the Ewerer or Water-bringer. ¶ De aquario.46 ¶ And speke I wylle of oþer mystere 640 Þat falles to court, as ȝe mun here; He has all the candles and cloths An euwere in halle þere nedys to be, And chandelew schalle haue and alle napere; and gives water to every one. He schalle gef water to gentilmen, 644 And als in alle ȝomen. Who may wash his hands, and where. ¶ Qui debent manus lauare et in quorum domibus. ¶ In kynges court and dukes also, Þer ȝomen schynne wasshe and no mo;— In duke Ionys house a ȝoman þer was, 648 For his rewarde prayde suche a grace; Þe duke gete graunt þer-of in londe, Of þe kyng his fader, I vndudurstonde.—(so) The bringer of Water Wosoeuer gefes water in lordys chaunber, 652 In presens of lorde or leuedé dere, shall kneel down. He schalle knele downe opoñ his kne, Ellys he forȝetes his curtasé; The Ewerer shall cover the lord’s table with a double cloth, the lower with the selvage to the lord’s side; the upper cloth shall be laid double, Þis euwer schalle hele his lordes borde, 656 With dowbulle napere at on bare worde: The seluage to þo lordes syde with-inne, And douñ schalle heng þat oþer may wynne; Þo ouer nape schalle dowbulle be layde, 660 To þo vttur syde þe seluage brade; the upper selvage turned back as if for a towel. Þo ouer seluage he schalle replye,47 As towelle hit were fayrest in hye; Browers48 he schalle cast þer-opon, He shall put on cleaners for every one. 664 Þat þe lorde schulle clense his fyngers [on], Þe leuedy and whoseuer syttes with-inne, Alle browers schynne haue bothe more and myñ. OF THE PANTER, THE LORD’S KNIVES, ETC. Of the Panter. ¶ De panetario. He carries 3 loaves cut square for trenchers, ¶ Þenne comes þe pantere with loues thre, 668 Þat square are coruyn of trenchour fre, To sett with-inne and oon with-oute, and the covered Saltcellar, And saller y-coueryd and sett in route; [Fol. 24.] With þo ouemast lofe hit shalle be sett, 672 With-oute forthe square, with-outen lett; 2 Carving-knives, and sets the 3rd, and a spoon to his lord. Two keruyng knyfes with-oute one, Þe thrydde to þo lorde, and als a spone. Of the Lord’s Knives, (Bread, and Washing.) ¶ De Cultellis domini. The hafts of 2 are laid outwards, that of the 3rd inwards, and the steel spoon by it. ¶ Of þo two þo haftes schynne outwarde be, 676 Of þe thrydd þe hafte inwarde lays he, Þe spony stele þer by schalle be layde; More trencher loaves are set, and wine served to the Duchess. Moo loues of trenchirres at a brayde He settes, and seruys euyr in fere 680 To duches his wyne þat is so dere. 2 Trencher-loaves, and salt, to the lord’s son; and 1 loaf and saltcellar set at the end of the table. Two loues of trenchors and salt þo, He settes be-fore his son also; A lofe of trenchours and salt on last, 684 At bordes ende he settes in hast. Then 3 loaves of white bread are brought, and 1 coarse loaf is put in the Alms-dish. Þen brede he brynges, in towelle wrythyñ, Thre lofys of þo wyte schalle be geuyñ; A chet lofe to þo elmys dyshe, 688 Weþer he seruyd be with flesshe or fysche; At aþer ende he castes a cope, Layde dowñ on borde, þe endys plyed vp. To assay bread, the Panter kneels, the Carver cuts him a slice, That he assayes knelande on kne, 692 Þo keruer hym parys a schyuer so fre; And touches þo louys yn quere a-boute, and he eats it. Þo pantere hit etys with-oute dowte; The Ewerer strains water into his basins, Þo euwere thurgh towelle syles49 clene 696 His water into þo bassynges shene; on the upper one of which is a towel Þo ouer bassyn þer-on schalle close, A towelle þer-on, as I suppose, folded dodgily. Þat folden schalle be with fulle grete lore, 700 Two quarters on lenkethe and sumdele more; Then the water is assayed in a cup of white wood. A qwyte cuppe of tre þer-by shalle be, Þer-with þo water assay schalle he; Quelmes50 hit agayn by-fore alle men; The Carver takes up the basins; a knight takes down the towel, and wipes the cup, into which the Carver pours water; 704 Þo keruer þe bassynges tase vp þenne; Annaunciande squier, or ellis a knyȝt, Þo towelle dowñ tase by fulle good ryȝt; Þo cuppe he tase in honde also, 708 Þo keruer powres wat[er] þe cuppe into; the knight hands it to him; he assays it, and empties the cup. The knyȝt to þo keruer haldes anon, He says hit ar he more schalle doñ; Þo cuppe þen voyde is in þo flette,51 712 Þe euwer hit takes with-outen lette. Two knights hold the towel before the lord’s sleeves, The towelle two knyȝhtis schyn halde in fere, Be-fore þe lordes sleues, þat ben so dere; and hold the upper basin while the Carver pours water into the lower; The ouer bassyn þay halde neuer þe queder, 716 Quylle þo keruer powre water in-to þe nedur. For a pype þer is insyde so clene, Þat water deuoydes, of seluer schene; then he puts the lower into the upper, and empties both, Þen settes he þe nethyr, I vnd[u]rstonde, 720 In þe ouer, and voydes with bothe is honde; takes them to the Ewerer, returns to the lord’s table, lays 4 trenchers for him, with 1 above. And brynges to þe euwer þer he come fro; To þo lordys bordes aȝayn con go; And layes iiij trenchours þo lorde be-fore, 724 Þe fyft aboue by good lore; The Carver takes 3 to cut the lord’s messes on, By hym self thre schalle he dresse, [Fol. 25.] To cut opon þe lordes messe; and has a cloth round his neck to wipe his knives on. Smale towelle a-boute his necke shalle bene, 728 To clens his knyfys þat ben so kene. OF THE ALMONER AND DISH-SERVER. Of the Almoner. ¶ De Elemosinario.52 He says grace, sets down the Alms-dish, ¶ The aumenere by þis hathe sayde grace, And þo almes dysshe hase sett in place; and the Carver puts the first loaf in it. Þer-in þe keruer a lofe schalle sette, 732 To serue god fyrst with-outen lette; The other loaves he pares round, Þese oþer lofes he parys a-boute, Lays hit myd dysshe with-outen doute. cuts one in two, and gives the upper half in halves to him. Þe smalle lofe he cuttis euen in twynne, 736 Þo ouer dole in two lays to hym. The Almoner has a staff in his hand. The aumenere a rod schalle haue in honde, As office for almes, y vndurstonde. He keeps the broken food and wine left, for poor men at the gate, Alle þe broken met he kepys y wate, 740 To dele to pore men at þe ȝate. And drynke þat leues serued in halle; Of ryche and pore bothe grete and smalle. and is sworn to give it all to them. He is sworne to ouer-se þe seruis wele, 744 And dele hit to þe pore euery dele; He distributes silver as he rides. Seluer he deles rydand by way; And his almys dysshe, as I ȝou say, To þe porest man þat he can fynde, 748 Oþer ellys I wot he is vnkynde. Of the Sewer (or setter-on of Dishes). ¶ De ferculario. ¶ This wyle þo squyer to kechyn shalle go, And brynges a bof for assay þo; The Cook assays the meat before it’s dished. Þo Coke assayes þe mete vngryȝt, The Sewer puts the cover on it, 752 Þo sewer he takes and kouers on ryȝt; Wo so euer he takes þat mete to bere, and the cover must never be raised Schalle not so hardy þo couertoure rere, For colde ne hote, I warne ȝou alle, for fear of treason. 756 For suspecyoñ of tresoun as may befalle. (A Dodge: If the silver dish burns you, Yf þo syluer dysshe wylle algate brenne, A sotelté I wylle þe kenne, put bits of bread under it.) Take þe bredde coruyn and lay by-twene, 760 And kepe þe welle hit be not sene; ¶ I teche hit for no curtayse, But for þyn ese. The Sewer assays all the food: When þe sewer comys vnto þe borde, 764 Alle þe mete he sayes at on bare worde, potage with a piece of bread; Þe potage fyrst with brede y-coruyn, Couerys hom agayn lest þey ben storuyn; fish or flesh, he eats a piece; With fysshe or flessh yf [they] be serued, 768 A morselle þer-of shalle he be keruyd; And touche þe messe ouer alle aboute, Þo sewer hit etis with-outen doute. baked meats hot, he lifts up the crust, With baken mete yf he seruyd be þo, 772 Þo lydes vp-rered or he fyr go, Þe past or pye he sayes with-inne, and dips bread in the gravy; Dippes bredde in graué no more ne mynne; baked meats cold, he eats a bit. Ȝif þe baken mete be colde, as may byfalle, 776 A gobet of þo self he sayes with-alle. The meat-bearer stands or kneels as the Sewer does. But þou þat berys mete in hande, Yf þo sewer stonde, loke þou stande; Yf he knele, knele þou so longe for oȝt, [Fol. 26.] 780 ¶ Tylle mete be sayde þat þou hase broght. As oft at hegh borde yf brede be nede, When bread is wanted, the Butler puts one loaf on the table, the other on the cupboard. The butler two louys takys indede; Þat on settes down, þat oþer agayn 784 He barys to cupborde in towelle playn. The Butler assays all the wine. As oft as þe keruer fettys drynke, Þe butler assayes hit how good hym thynke; What is left in the lord’s cup goes to the Alms-dish. In þe lordys cupp þat leuys vndrynken, 788 Into þe almesdisshe hit schalle be sonken. The keruer anon with-outen thouȝt, OF THE CARVER, SURNAPE-LAYERS, AND CHANDLER. The Carver fills the empty cup, Vnkouers þe cup þat he hase brouȝt; Into þe couertoure wyn he powres owt, 792 Or in-to a spare pece, with-outen doute; assays it, and gives it the lord or puts it down. Assayes, an gefes þo lorde to drynke, Or settes hit doun as hym goode thynke. He carves the lord’s meat, Þo keruer53 schalle kerue þo lordes mete, 796 Of what kyn pece þat he wylle ete; and lays it on his trencher, And on hys trenchour he hit layes, On þys maner with-out displayes; putting a piece of every thing in the Alms-dish, In almesdysshe he layes yche dele, 800 Þat he is with serued at þo mele; But he sende hit to ony strongere, except any favourite piece or potage sent to a stranger. A pese þat is hym leue and dere, And send hys potage also, 804 Þat schalle not to þe almes go. (To say more about the Carver would require another section, so I pass it over.) Of keruer more, yf I shulde telle, Anoþer fytt þenne most I spelle, Ther-fore I let hit here ouer passe, 808 To make oure talkyng summedelasse. After dinner the Sewer brings the Surnape, a broad towel and a narrow, and slides it down. When þe lorde hase eten, þo sewer schalle bryng Þo surnape on his schulder bryng, A narew towelle, a brode be-syde, 812 And of hys hondes he lettes hit slyde; The Usher takes one end of the broad one, the Almoner the other, and when it is laid, he folds the narrow towel double before his lord and lady. Þe vssher ledes þat on hed ryȝt, Þo aumener þo oþer away shalle dyȝt. When þe vssher comys to þe borde ende, 816 Þo narow towelle he strecches vnkende; Be-fore þo lorde and þe lady so dere, Dowbelle he playes þo towelle þere; After grace removes them, Whenne þay haue wasshen and grace is sayde, 820 Away he takes at a brayde; lays the table on the floor, and takes away the trestles. Awoydes þo borde in-to þo flore, Tase away þo trestis þat ben so store. Of the Chandler. ¶ De candelario.54 ¶ Now speke I wylle a lytulle whyle 824 Of þo chandeler, with-outen gyle, He can make all kinds of candles, little and big, Þat torches55 and tortes56 and preketes57 con make, Perchours,58 smale condel, I vnder-take; Of wax þese candels alle þat brennen, and mortars of wax. 828 And morter of wax þat I wele kenne; He snuffs them with short scissors. Þo snof of hom dose a-way With close sesours, as I ȝow say; Þe sesours ben schort and rownde y-close, 832 With plate of irne vp-on bose. In bed-chambers wax lights only shall be burnt; In chambur no lyȝt þer shalle be brent, Bot of wax þer-to, yf ȝe take tent; [Fol. 27.] in hall, Candles of Paris, In halle at soper schalle caldels (so) brenne 836 Of parys, þer-in þat alle men kenne; each mess having one from Nov. 1 to Feb. 2 (see l. 393), and squires one too. Iche messe a candelle fro alhalawghe day To candelmesse, as I ȝou say; Of candel liueray squiyers schalle haue, 840 So long, if hit is mon wille kraue. The Butler shall give Squires their daily bread and ale all the year, and Knights their wine. Of brede and ale also þo boteler Schalle make lyueré thurgh-out þe ȝere To squyers, and also wyn to knyȝt, 844 Or ellys he dose not his office ryȝt. Here endys the thryd speche. May Christ bring us to His dwelling-place. Amen! Of alle oure synnes cryst be oure leche, And bryng vs to his vonyng place! 848 Amen, sayes ȝe, for hys grete grace! ¶ Amen, par charite.
NOTES TO THE BOOK OF CURTASYE.
The Notes were printed near the end of the volume, immediately before the Index. They have been moved here for convenience.
p. 188, l. 377-8, Statut. The only Statute about horse-hire that I can find, is 20 Ric. II. cap. 5, A.D. 1396-7, given below. I suppose the Foure pens of l. 376 of the Boke of Curtasye was the price fixed by “the kyngis crye” or Proclamation, l. 378, or by the sheriff or magistrates in accordance with it as the “due Agreement to the party” required by the Statute.
“Item. Forasmuch as the Commons have made Complaint, that many great Mischiefs Extortions & Oppressions be done by divers people of evil Condition, which of their own Authority take & cause to be taken royally Horses and other Things, and Beasts out of their Wains Carts and Houses, saying & devising that they be to ride on hasty Messages & Business, where of Truth they be in no wise privy of any Business or Message, but only in Deceit & Subtilty, by such Colour and Device to take Horses, and the said Horses hastily to ride & evil entreat, having no Manner of Conscience or Compassion in this Behalf, so that the said Horses become all spoiled and foundered, paying no manner of Thing nor penny for the same, nor giving them any manner of sustenance; and also that some such manner of people, changing & altering their Names, do take and ride such Horses, and carry them far from thence to another Place, so that they to whom they belong, can never after by any mean see, have again, nor know their said Horses where they be, to the great Mischief Loss Impoverishment & Hindrance of the King’s poor People, their Husbandry, and of their Living: Our Lord the King willing, for the Quietness and Ease of his People, to provide Remedy thereof, will & hath ordained, That none from henceforth shall take any such Horse or Beast in Such Manner, against the Consent of them to whom they be; and if any that do, and have no sufficient Warrant nor Authority of the King, he shall be taken and imprisoned till he hath made due Agreement to the Party.”
That this seizing of horses for the pretended use of the king was no fancied grievance, even in much later times, is testified by Roger Ascham’s letter to Lord Chancellor Wriothesley (? in 1546 A.D.) complaining of an audacious seizure of the horse of the invalid Master of Peterhouse, Cambridge, on the plea that it was to carry the king’s fish, whereas the seizer’s own servant was the nag’s real burden: “tentatum est per hominem apud nos valde turbulentum, nomine Maxwellum.” Ascham’s Works, ed. Giles, v. 1, p. 99. In vols. ix., x., and xi. of Rymer, I find no Proclamation or Edict about horse-hire. In 1413 Henry V.’s Herbergeator is to provide Rymer, ix. 13.
The general rule shown by the documents in Rymer is that reasonable payments be made.
De Equis pro Cariagio Gunnorum Regis capiendis.
A.D. 1413 (1 Sept.), An. 1. Hen. V. Pat. 1, Hen. V. p. 3, m. 19. Rex, Dilectis sibi, Johanni Sprong, Armigero, & Johanni Louth Clerico, Salutem.
Sciatis quod Assignavimus vos, conjunctim & divisim, ad tot Equos, Boves, Plaustra, & Carectas, quot pro Cariagio certorum Gunnorum nostrorum, ac aliarum Rerum pro eisdem Gunnis necessarium, a Villa Bristolliæ usque Civitatem nostram Londoniæ, indiguerint, tàm infra Libertates, quàm extea (Feodo Ecclesiæ dumtaxat excepto) pro Denariis nostris, in hac parte rationabiliter solvendis Capiendum & Providendum. Rymer, ix. p. 49.
So in 1417 the order to have six wings plucked from the wing of every goose (except those commonly called Brodoges—? brood geese—) to make arrows for our archers, says that the feathers are rationabiliter solvendis. See also p. 653.
p. 188, l. 358. The stuarde and his stafe. Cp. Cavendish’s Life of Wolsey (ed. Singer, i. 34), “he had in his hall, daily, three especial tables furnished with three principal officers; that is to say, a Steward, which was always a dean or a priest; a Treasurer, a knight; and a Comptroller, an esquire; which bare always within his house their white staves.
“Then had he a cofferer, three marshals, two yeomen ushers, two grooms, and an almoner. He had in the hall-kitchen two clerks of his kitchen, a clerk comptroller, a surveyor of the dresser, a clerk of his spicery.” See the rest of Wolsey’s household officers, p. 34-9.
p. 190, l. 409. Ale. See in Notes on the Months, p. 418, the Song “Bryng us in good ale,” copied from the MS. song-book of an Ipswich Minstrel of the 15th century, read by Mr Thomas Wright before the British Archæological Association, August, 1864, and afterwards published in The Gentleman’s Magazine. P.S.—The song was first printed complete in Mr Wright’s edition of Songs & Carols for the Percy Society, 1847, p. 63. He gives Ritson’s incomplete copy from Harl. MS. 541, at p. 102.
Bryng us in good ale, and bryng us in good ale; For owr blyssyd lady sak, bryng us in good ale. Bryng us in no browne bred, fore that is made of brane, Nor bryng us in no whyt bred, for therin is no game; But bryng us in good ale. Bryng us in no befe, for there is many bonys; But bryng us in good ale, for that goth downe at onys, And bryng us in good ale. Bryng us in no bacon, for that is passing fate; But bryng us in good ale, and gyfe us i-nought of that, And bryng us in good ale. Bryng us in no mutton, for that is often lene, Nor bryng us in no trypes, for thei be syldom clene; But bryng us in good ale. Bryng us in no eggys, for ther ar many schelles; But bryng us in good ale, and gyfe us no[th]yng ellys, And bryng us in good ale. Bryng vs in no butter, for therin ar many herys Nor bryng us in no pygges flesch, for that will make us borys; But bryng us in good ale. Bryng us in no podynges, for therin is al Godes-good; Nor bryng us in no venesen, for that is not for owr blood; But bryng us in good ale. Bryng us in no capons flesch, for that is ofte der; Nor bryng us in no dokes flesche, for thei slober in the mer; But bryng us in good ale.
See also the other ale song at p. 81 of the same volume, with the burden
Doll thi ale, doll; doll thi ale, doll; Ale mak many a mane to have a doty poll.
p. 191, l. 435, Gromes. “the said four groomes, or two of them at the least, shall repaire and be in the King’s privy chamber, at the farthest between six and seven of the clock in the morning, or sooner, as they shall have knowledge that the King’s highnesse intendeth to be up early in the morning; which groomes so comen to the said chamber, shall not onely avoyde the pallets, but also make ready the fire, dresse and straw the chamber, purgeing and makeing cleane of the same of all manner of filthynesse, in such manner and wise as the King’s highnesse, at his upriseing and comeing thereunto, may finde the said chamber pure, cleane, whollsome, and meete, without any displeasant aire or thing, as the health, commodity, and pleasure of his most noble person doth require.” Household Ordinances, p. 155, cap. 56, A.D. 1526.

[From the reprint by Bensley & Sons (in 1817) of “The Booke of Demeanor from Small Poems entitled The Schoole of Vertue by Richard Weste,” 1619, 12mo.]
To the Reader.
RIghtly conceiue me, and obserue me well,
IDoe what heere is done for Childrens good,
CHrist in his Gospell (as S. Marke doth tell)
HAth not forbidden Children, nor withstood
ANy that should but aske the ready way,
REgarding Children, not to say them nay.
DIrecting all that came, how faith should be,
WHat they should crave of Gods high Majestie,
EVen Salvation, through their faithful Prayer,
SEnding their contemplations into the ayre,
TO his high throne, whose love so guide us all
EVen to the end we neuer cease to call.
[N.B.—The stops and sidenotes are those of the original, but that has no Headlines.]
The Booke of Demeanor.
Serving at the table. Stand straight vpright, and both thy feet together closely standing, Be sure on’t, ever let thine eye 4 be still at thy commanding. Observe that nothing wanting be which should be on the bord. Silence Vnlesse a question moved be, 8 be carefull: not a word. Serving or filling drinke. If thou doe give or fill the drinke, with duty set it downe, And take it backe with manlike cheere 12 not like a rusticke Lowne. [p. 6.] If on an errand. If on an errand thou be sent, make haste and doe not stay, When all have done, observe the time, 16 serve God and take away. To schoole againe. When thou hast done and dined well, remember thou repaire To schoole againe with carefulnesse, 20 be that thy cheefest care. And marke what shall be read to thee, or given thee to learne, That apprehend as neere as may be, 24 wisdome so doth warne. With stedfast eye and carefull eare, remember every word Thy Schoole master shall speake to thee, 28 as memory shall afford. [p. 7.] To use the browes. Let not thy browes be backward drawn, it is a signe of pride, Exalt them not, it shewes a hart 32 most arrogant beside. The eyes. Nor let thine eyes be gloting downe, cast with a hanging looke: For that to dreamers doth belong, 36 that goodnesse cannot brooke. The forehead. Let forehead joyfull be and full, it shewes a merry part, And cheerefulnesse in countenance, 40 and pleasantnesse of heart. Countenance. Nor wrinckled let thy countenance be, still going to and fro: For that belongs to hedge-hogs right, 44 they wallow even so. [p. 8.] The nose. Nor imitate with Socrates, to wipe thy snivelled nose Vpon thy cap, as he would doe, 48 nor yet upon thy clothes. But keepe it cleane with handkerchiffe, provided for the same, Not with thy fingers or thy sleeve, 52 therein thou art too blame. Blowing or breathing. Blow not alowd as thou shalt stand, for that is most absurd, Iust like a broken winded horse. 56 it is to be abhord. Snuffling in the nose when you speake. Nor practize snufflngly to speake, for that doth imitate The brutish Storke and Elephant, 60 yea and the wralling cat. [p. 9.] Neezing. If thou of force doe chance to neeze, then backewards turne away From presence of the company, 64 wherein thou art to stay. The Cheekes. Thy cheekes with shamefac’t modesty, dipt in Dame Natures die, Not counterfet, nor puffed out, 68 observe it carefully. Breathing. Keepe close thy mouth, for why, thy breath may hap to give offence, And other worse may be repayd 72 for further recompence. Lips. Nor put thy lips out like a foole as thou wouldst kisse a horse, When thou before thy betters art, 76 and what is ten times worse, [p. 10.] Yawning. To gape in such unseemely sort, with ugly gaping mouth, Is like an image pictured 80 a blowing from the south. Which to avoyd, then turne about, and with a napkin hide That gaping foule deformity, 84 when thou art so aside. Laughing. To laugh at all things thou shalt heare, is neither good nor fit, It shewes the property and forme 88 of one with little wit. Biting the lip. To bite the lip it seemeth base, for why, to lay it open, Most base dissembling doggednesse, 92 most sure it doth betoken. [p. 1.] Biting the upper lip. And so to bite the upper lip doth most uncomely shew, The lips set close (as like to kisse) 96 in manner seeme not so. The tongue. To put the tongue out wantonly, and draw it in agen, Betokens mocking of thy selfe, 100 in all the eyes of men, Spitting. If spitting chance to move thee so thou canst it not forbeare, Remember do it modestly, 104 consider who is there. If filthiness, or ordure thou upon the floore doe cast, Tread out, and cleanse it with thy foot, 108 let that be done with haste. [p. 12.] Hammering in speech. If in thy tale thou hammering stand, or coughing twixt thy words, It doth betoken a liers smell, 112 that’s all that it affords. Belching. To belch or bulch like Clitipho, whom Terence setteth forth, Commendeth manners to be base, 116 most foule and nothing worth. Vomiting. If thou to vomit be constrain’d, avoyd from company: So shall it better be excus’d, 120 if not through gluttony. Keeping the teeth cleane. Keep white thy teeth, and wash thy mouth with water pure and cleane, And in that washing, mannerly 124 observe and keep a meane. [p. 13.] Kembing the head. Thy head let that be kembd and trimd, let not thy haire be long, It is unseemely to the eye, 128 rebuked by the tongue. Hanging down the head And be not like a slothfull wight, delighted to hang downe The head, and lift the shoulders up, 132 nor with thy browes to frowne. Carriage of the body. To carry up the body faire, is decent, and doth shew A comely grace in any one, 136 Where ever he doth goe. Hanging the head aside. To hang the head on any side, doth shew hypocrisie: And who shall use it trust him not, 140 he deales with policie. [p. 14.] Privy members. Let not thy privy members be layd open to be view’d, It is most shamefull and abhord, 144 detestable and rude. Urine or winde. Retaine not urine nor the winde, which doth thy body vex, So it be done with secresie, 148 let that not thee perplex. Sitting. And in thy sitting use a meane, as may become thee well, Not straddling, no nor tottering, 152 and dangling like a bell. Curtesie. Observe in Curtesie to take a rule of decent kinde, Bend not thy body too far foorth, 156 nor backe thy leg behind. [p. 15.] The gate in going. In going keep a decent gate, not faining lame or broken, For that doth seeme but wantonnesse, 160 and foolishnesse betoken. Apparrell. Let thy apparrell not exceede, to passe for sumptuous cost, Nor altogether be too base, 164 for so thy credit’s lost. Be modest in thy wearing it, and keep it neat and cleane, For spotted, dirty, or the like, 168 is lothsome to be seene. This for thy body may suffice, how that must ordred be: Now at the Church thou shalt observe 172 to God how all must be.