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

¶ Here begynneth Butler and Panter.

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

And here foloweth ſewynge of fleſſhe.

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

¶ Seruyce.

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

¶ Here endeth the ſewynge of fleſſhe.

And begynneth the keruynge of fleſſhe.

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

¶ Seruyce.

¶ Take your knyfe in your hāde and cut brawne in ye dyſſhe as it lyeth & laye it on your ſoueraynes trenchour & ſe there be muſtarde. Venyſon with fourmē ty is good for your ſeuerayne touche not the venyſo with your hāde but with your knyſe cut it .xii. draughtes with the edge of your knyfe and cut it out in to ye fourmenty / doo in the ſame wyſe with peſen & bacon befe chyne and mottō / pare the befe cut the mottō / & laye to your ſouerayne / beware of fumoſytees / ſalte ſenewe fatte reſty & rawe. In ſyrupe feſande partryche ſtokdoue & chekyns / in the left hāde take them by the pynyō & with the foreparte of your knyfe lyfte vp your wȳges / than mynce it in to the ſyrupe / beware of ſkȳne rawe & ſenowe. Goos tele malarde & ſwan̄e reyſe the legges than the wynges / laye the body in ye myddes or in a nother plater / the wynges in the myddes & the legges after lay the brawne bytwene the legges / & the wynges in the plater. Capō or henne of grece lyfte the legges thā the wynges & caſte on wyne or ale than mynce the wynge & gyue your ſouerayne. Feſande partryche plouer or lapwynge reyſe ye wynges & after the legges. woodcocke bytture egryt ſnyte curlewe & heronſewe vnlace them breke of the pynyons necke & becke / thā reyſe the legges & let the fete be on ſtyll than the wynges. A crane reyſe the wynges fyrſt & beware of the trumpe in his breſt. Pecoke ſtorke buſtarde & ſhouyllarde vnlace them as a crane and let ye fete be on ſtyll. Quayle ſparow larke martynet pegyon ſwalowe & thruſſhe ye legges fyrſt thā ye wynges Fawne kyde and lambe laye the kydney to your ſouerayne thā lyfe vp the ſholder & gyue your ſouerayne a rybbe. Venyſon roſte cut it in the dyſſhe & laye it to your ſouerayne. A cony lay hȳ on the backe cut away the ventes bytwene the hȳder legges breke the canell bone than reyſe the ſydes than lay the cony on ye wombe on eche ſyde the chyne ye two ſydes departed from the chȳe thā laye the bulke chyne & ſydes in ye dyſſhe Alſo ye muſt mȳce foure leſſes to one morcell of mete that your ſouerayne may take it in the ſauce. All bake metes that ben hote open them a boue the coffyn & all that ben colde opē theym in the mydwaye. Cuſtarde cheke them inche ſquare that your ſouerayne may ete therof. Doucettes pare awaye the ſydes & the bottom beware of fumoſytes. Fruyter vaunte fruyter ſay be good bett er is fruyter pouche apple fruyters ben good hote / and all colde fruters touche not. Tāſey is good hote wortes or gruell of befe or of mottō is good. Gelly mortrus creme almondes blaūche manger Iuſſell and charlet cabage and nombles of a dere ben good / & all other potage beware of.

¶ Here endeth ye keruynge of fleſſſhe.

And begȳneth ſauces for all maner of fowles.

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

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

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

ON Eeſter daye & ſo forthe to Pētycoſt after ye ſeruȳge of the table there ſhall be ſet brede trē chours and ſpones after the eſtymacyō of them that ſhall ſyt there and thus ye ſhall ſerue your ſouerayne laye trēchours / & yf he be of a lower degre eſtate laye fyue trenchours / & yf he be of lower degre foure trenchours / & of an other degre thre trenchours / than cut brede for your ſouerayne after ye knowe his condycyons wheder it be cutte in ȳ myddes or pared or elles for to be cut in ſmall peces. Alſo ye muſt vnderſtāde how ye mete ſhall be ſerued before youre ſouerayne & namely on Eeſter daye after the gouernaunce & ſeruyce of ye countree where ye were borne. Fyrſte on that daye he ſhall ſerue a calfe ſoden and bleſſyd / and than ſodē egges with grene ſauce and ſet them before the moſt pryncypall eſtate / and that lorde by cauſe of his hyghe eſtate ſhall departe them all aboute hym / than ſerue potage as wortes Iowtes or browes with befe mottō or vele / & capōs that ben coloured with ſaffron and bake metes. And the ſeconde courſe Iuſſell with mamony and roſted endoured / & pegyons with bake metes as tartes chewettes & flawnes & other after the dyſpoſycyon of the cokes. And at ſoupertyme dyuers ſauces of mottō or vele in broche after the ordynaunce of the ſtewarde / and than chekyns with bacon vele roſte pegyons or lambe & kydde roſte with ye heed & the portenaūce on lambe & pygges fete with vinegre & percely theron & a tāſye fryed & other bake metes / ye ſhall vnderſtāde this maner of ſeruyce dureth to Pentecoſte ſaue fyſſhe dayes. Alſo take hede how ye ſhall araye theſe thynges before your ſouerayne / fyrſt ye ſhall ſe there be grene ſauces of ſorell or of vynes that is holde a ſauce for the fyrſt courſe / and ye ſhall begyn to reyſe the capon.

¶ Here endeth the Feeſt of Eeſter tyll Pentecoſte.

And here begynneth keruyng of all maner of fowles.

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

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

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

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

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

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

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

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

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

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

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

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

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

Mynce that plouer. ¶ Take a plouer and reyſe his legges and his wynges as an henne and no ſauce but onely ſalte.

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

¶ Thye that woodcocke. ¶ Take a woodcocke & reyſe his legges and his wynges as an henne this done dyght the brayne.

And here begynneth the feeſt from Pentecoſt vnto mydſomer

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

¶ Here endeth the feeſt from Pentecoſt to mydſomer.

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

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

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

IN the fyrſt courſe potage befe motton bacon or peſtelles of porke or with gooſe capon mallarde ſwanne or feſande as it is before ſayd with tartes or bake metes or chynes of porke. In the ſeconde courſe potage mortrus or conyes or ſewe / than roſte fleſſhe motton porke vele pullettes chekyns pygyons teeles wegyons mallardes partryche woodcoke plouer bytture curlewe heronſewe / venyſon rooſt grete byrdes ſnytes fe • defayres thruſſhes fruyters chewettes befe with ſauce gelopere rooſt with ſauce pegyll & other bake metes as is aforeſayde. And yf ye kerue afore your lorde or your lady ony ſoden fleſſhe kerue awaye the ſkȳne aboue / thā kerue reſonably of ye fleſſhe to your lorde or laby & ſpecyally for ladyes for ye wyll ſoone be angry for theyr thoughtes ben ſoone changed / and ſome lordes wyll be ſone pleaſed & ſome wyll not / as they be of cōpleccyō. 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 ſwan̄e wt chawdron capō or feſande ought for to be arayed as it is aforeſayd / but the ſkynne muſt be had awaye / & whan they bē kerued before your lorde or your lady / for generally the ſkynne of all maner clouē foted fowles is vnholſome / & the ſkynne of all maner hole foted fowles bē holſome for to be eten. Alſo wete ye well that all maner hole foted fowles that haue theyr lyuȳg vpon the water theyr ſkynnes ben holſome & clene for by ye clenes of the water / & fyſſhe is theyr lyuynge. And yf that they ete ony ſtynkynge thynge it is made ſo clene with ye water that all the corrupcyon is clene gone away frome it. And the ſkȳne of capō henne or chekyn ben not ſo clene for the ete foule thynges in the ſtrete / & therfore the ſkynnes bē not ſo holſome / 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 / but a nō after theyr kȳde they go to the ryuer & theyr they clenſe them of theyr foule ſtynke. A feſande as it is aforeſayd / but ye ſkȳne is not holſome / than take ye heddes of all felde byrdes and wood byrdes as feſande pecocke partryche woodcocke and curlewe for they ete in theyr degrees foule thynges as wormes todes and other ſuche.

¶ Here endeth the feeſtes and the keruynge of fleſſhe

And here begynneth the ſewynge of fyſſhe.

¶ The fyrſt courſe. TO go to ſewynge of fyſſhe muſculade menewes in ſewe of porpas or of ſamon bacon herȳge w ſuger grene fyſſhe pyke lampraye ſalens porpas roſted bake gurnarde and lampraye bake.

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

¶ The thyrde courſe. ¶ Freſſhe ſturgyon breme perche in gelly a Ioll of ſamon ſturgyon and welkes apples & peres roſted with ſuger candy. Fygges of malyke & rayſyns dates capte wt mynced gynger / wafers and ypocras they ben agreable / this feeſt is done voyde ye the table.

¶ Here endeth ſewynge of fyſſhe.

And here foloweth keruynge of fyſſhe.

THe keruer of fyſſhe muſt ſe to peſſene & fourmentye the tayle and ye lyuer ye muſt loke yf there be a ſalte purpos or ſele turrentyne & do after ye fourme of venyſon / baken herynge laye it whole vpon your ſoueraynes trenchour / whyte herȳge in a diſſhe open it by ye backe pyke out the bones & the rowe & ſe there be muſtarde. Of ſalte fyſſhe grene fyſſhe ſalt ſamon & congre pare awaye ye ſkyn / ſalte fyſſhe ſtocke fyſſhe marlynge makrell and hake with butter take awaye the bones & the ſkynnes. A pyke laye ye wombe vpon his trenchour wt pyke ſauce ynoughe. A ſalte lampraye gobone it flatte in .vii. or .viii. peces & lay it to your ſouerayne. A playce put out the water / than croſſe hym with your knyfe caſt on ſalte & wyne or ale Gornarde rochet breme cheuene baſe molet roche perche ſole makrell & whytynge haddocke and codlynge reyſe them by the backe & pyke out the bones & clenſe the refet in ye bely. Carpe breme ſole & troute backe & belly togyder. Samon congre ſturgyon turbot thorpole thornebacke hoūde fyſſhe & halybut cut them in the dyſſhe as ye porpas aboute / tenche in his ſauce cut it / eles & lamprayes rooſt pull of the ſkynne pyke out ye bones put therto vyneger & poudre. A crabbe breke hym a ſonder in to a dyſſhe make ye ſhelle clene & put in the ſtuffe agayne tempre it with vynegre & pouder than couer it with brede and ſende it to the kytchyn to hete / than ſet it to your ſouerayne and breke the grete clawes and lay them in a diſſhe. A creues dyght hym thus departe hym a ſonder & ſlytee the belly and take out ye fyſſhe pare away the reed ſkynne and mynce it thynne put vynegre in the dyſſhe and ſet it on ye table wtout hete. A Iol of ſturgyon cut it in thynne morſelles & lay it roūde aboute the dyſſhe. Freſſhe lampraye bake open ye paſty / than take whyte brede and cut it thynne & lay it in a dyſſhe & with a ſpone take out galentyne & lay it vpon the brede with reed wyne & poudre of ſynamon / than cut a gobone of the lampraye & mynce the gobone thynne and laye it in the galentyne than ſet it vpō the fyre to hete. Freſſhe herynge with ſalte & wyne / ſhrympes wel pyked floūdres gogyons menewes & muſceles eles and lamprayes ſprottes is good in ſewe / muſculade in wortes / oyſtres ī ceuy oyſters in grauy menewes in porpas ſamō & ſeele gelly whyte and reed creme of almōdes dates in comfetes peres and quynces in ſyrupe with percely rotes mortrus of houndes ſyſſhe ryſe ſtandynge.

¶ Here endeth the keruynge of fyſſhe.

And here begȳ neth ſauces for all maner eſ fyſſhe.

MVſtarde is good for ſalte herynge ſalte fyſſhe ſalte congre ſamō ſparlynge ſalte ele & lynge vynegre is good with ſalte porpas turrentyne ſalte / ſturgyō ſalte threpole & ſalte wale / lampray with galentyne / vergyus to roche dace breme molet baſe floū ders ſole crabbe and cheuene with poudre of ſynamō to thornebacke herynge houndefyſſhe haddocke whytynge & codde vynegre poudre of ſynamon & gynger grene ſauce is good with grene fyſſhe & halybut cottell & freſſhe turbot / put not your grene ſauce awaye for it is good with muſtarde.

¶ Here endeth for all maner of fauces for fyſſhe accordynge to theyr appetyte.

¶ The chaumberlayne.

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

¶ Here endeth of the chaumberlayne.

¶ Here foloweth of the Marſhall and the vſſher

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

¶ The eſtate of a Pope hath no pere. ¶ The eſtate of an Emperour is nexte. ¶ The eſtate of a kynge. ¶ The eſtate of a cardynall ¶ The eſtate of a kynges ſone a prynce. ¶ The eſtate of an archebyſſhop. ¶ The eſtate of a duke ¶ The eſtate of a byſſhop ¶ The eſtate of a marques ¶ The eſtat of an erle ¶ The eſtate of a vycount ¶ The eſtate of a baron. ¶ The eſtate of an abbot with a myter ¶ The eſtate of the thre chefe Iuges & the Mayre of London. ¶ The eſtate of an abbot without a myter ¶ The eſtate of a knyght bacheler ¶ The eſtate of a pryour dene archedeken or knyght ¶ The eſtate of the mayſter of the rolles. ¶ The eſtate of other Iuſtices & barons of the cheker ¶ The eſtate of the mayre of Calays. ¶ The eſtate of a prouyncyall a doctour dyuyne ¶ The eſtat of a prothonat he is aboue the popes collectour and a doctour of bothe the lawes. ¶ The eſtate of hym that hath ben mayre of London and ſeruaunt of the lawe. ¶ The eſtate of a mayſter of the chauncery and other worſhypfull prechours of pardon and clerkes that ben gradewable / & all other ordres of chaſtyte perſones & preeſtes worſhypfull marchauntes & gentylmen all this may ſyt at the ſquyers table. ¶ An archebyſſhop and a duke may not kepe the hall but eche eſtate by them ſelfe in chaumbre or in pauylyon that neyther ſe other. ¶ Byſſhoppes Marques Erles & Vycoūtes all theſe theſe may ſyt two at a meſſe. ¶ A baron & the mayre of London & thre thefe Iuges and the ſpeker of the parlyament & an abbot with a myter all theſe may ſyt two or thre at a meſſe ¶ And all other eſtates may ſyt thre or foure at a meſſe ¶ Alſo the Marſhall muſte vnderſtande and knowe the blode royall for ſome lorde is of blode royall & of ſmall lyuelode. And ſome knyght is wedded to a lady of royal blode ſhe ſhal kepe the eſtate that ſhe was before. And a lady of lower degree ſhall kepe the eſtate of her lordes blode / & therfore the royall blode ſhall haue the reuerēce as I haue ſhewed you here before. ¶ Alſo a marſhall muſte take hede of the byrthe and nexte of the lyne of the blode royall. ¶ Alſo he muſt take hede of the kynges offycers of the Chaunceler Stewarde Chamberlayne Treſourer and Controller. ¶ Alſo the marſhall muſt take hede vnto ſtraungers & put them to worſhyp & reuerence for and they haue good chere it is your ſoueraynes honour. ¶ Alſo a Marſhall muſte take hede yf the kynge ſende to your ſouerayne ony meſſage and yf he ſend a knyght receyue hym as a baron. and yf he ſende a ſquyre receyue hym as a knyght / and yf he ſende you a yoman receyue hym as a ſquyer / and yf he ſende you a grome recerue hym as a yoman. ¶ Alſo it is noo rebuke to a knyght to ſette a grome of the kynge at his table.