The Boke of Kervynge by Wynken de Worde Transcription of the 1508 edition. (c) 2007 Daniel Myers, MedievalCookery.com - This electronic document may be freely reproduced for non-commercial purposes as long as the copyright and this notice are included. -=-=-=-=-=-=- [1r] Here begynneth the boke of kervynge. [1v] Here begynneth the boke of kervynge and servyn- ge / and all the feestes in the yere for the servyce of a prynce or ony other estate as ye shall fynde eche offyce the servyce accordynge in this boke folowynge. Termes of a kerver. Breke that dere lesche the brawne rere that goose lyfte that swanne sauce that capon spoyle that henne fruche that chekyn unbrace that malarde unlace that conye dysmembre that heron dysplaye that crane dysfygure that pecocke unioynt that bytture untache that curlewe alaye that fesande wynge that partryche wynge that quayle mynce that plover thye that pygyon border that pasty thye that woodcocke thye all maner small byrdes tymbre that fyre tyere that egge chynne that samon strynge that lampraye splatte that pyke sauce that place sauce that tenche splaye that breme syde that haddocke tuske that berbell culpon that troute fyne that cheuen traffene that ele traunche that sturgyon undertraunche that purpos tayme that crabbe barbe that lopster Here endeth the goodly termes. Here begynneth Butteler and Panter. Thou shalte be butteler and panter all the fyrst yere / and ye muste have thre pantry knyves / one knyfe to square trenchoure loves / another to be a [2r] chyppere / the thyrde shall be sgaroe ti naje snitge trenchours / than chyppe your soveraynes brede hote and all other brede let it be a daye olde / householde bre- de thre dayes olde / trenchour brede foure dayes olde / than loke your salte be whyte and drye / the planer ma- de of Ivory two inches brode and thre inches longe / & loke that your salte seller lydde touche not the salte / than loke your table clothes towelles and napkyns be fayre folden in a cheste or hanged upon a perche / than loke your table knyves be fayre pullysshed & your spo- nes clene / than loke ye have two tarryours a more and a lesse and wyne canelles of boxe made accordynge a sharpe gymlot & faucettes. And whan ye sette a pype on broche do thus / set it foure fynger brede above the nether chyme upwardes aslaunte / and than shall the lyes never aryse. Also loke ye have in all seasons but- ter chese apples peres nottes plommes grapes dates fygges and raysyns compost grene gynger and charde quynce. Serve fastynge butter plommes damesons cheryes and grapes. After mete peres nottes strawbe ryes hurtelberyes & harde chese. Also brandrels or pe- pyns with carawey in comfetes. After souper roste ap ples & peres with blaunche poudre & harde chese / be- ware of cowe creme and of goot strawberyes hurtelbe ryes Jouncat for these wyll make your soverayne seke but he ete harde chese / harde chese hath these operacy- ons / it wyll kepe the stomake open / butter is holsome fyrst & last for it wyll do awaye all poysons / mylke cre- me & Jouncat they wyll close the mawe and so dooth a posset / therfore ete harde chese and drynke romney mo don / beware of grene sallettes & rawe fruytes for they wyll make our soverayne seke / therfore set not mo- [2v] che by suche metes as wyll set your tethe on edge ther- fore ete an almonde & harde chese / but ete not moche chese without romney modon. Also yf dyvers drynkes of theyr fumosytees have dyspleases your soverayne let hym ete a rawe apple and the fumosytees wyl cease mesure is a mery mene & it be well bled / abstynence is to be praysed whan god therwith is pleased. Also take good hede of your wynes every nyght with a candell bothe reed wyne & swete wyne & loke they reboyle not nor leke not: & wasshe the pype hedes every nyght with colde water / & loke ye have a chynchynge yron addes and lynen clothes yf nede be / & yf they reboyle ye shall knowe by the hyssynge / therfore kepe an empty pype with the lyes of coloured rose & drawe the reboyled wy ne to the leys & it shal helpe it. Also yf your swete wyne pale drawe it in to a romney vessell for lesynge. Here foloweth the names of wynes. Reed wyne / whyte wyne / claret wyne / osey / capry- ke / campolet / renysshe wyne malvesy / bastarde / tyerre romney / muscadell / clarry / raspys / vernage / verna- ge wyne cut / pymente and Ipocras. For to make Ipocras Take gynger / peper / graynes / canell / synamon / su ger and tornsole / than loke ye have fyve or syxe bag- ges for your Ipocras to renne it & a perche that your renners may hange on / than must ye have .vi. peautre basyns to stande under your bagges / than loke youre spyce be redy / & your gynger well pared or it be beten [3r] to poudre / than loke your stalkes of synamon be well coloured & swete canell is not too gentyll in operacyon synamon is hote and drye / graynes of paradico ben ho te and moyste / gynger / graynes / longe peper and sy- ger ben hote and drye / tornsole is holsome / for reed wne colourynge. Now know ye tha proporcyons of your Ipocras than bete your pouders eche by them selfe & put theym in bladders & hange your bagges sure that no bagge touche other / but let eche basyn touche other let the fyrst basyn be of a galon and eche of the other of a potell / than put in your basyn a galon of reed wy- ne put therto your pouders and styre them well / than put them in to the fyrst bagge and let it renne / than put them in to the seconde bagge / than take a pece in your honde and assaye yf it be stronge of gynger / and alaye it with synamon / and it be stronge of synamon / alaye it with suger / and loke ye lette it renne thrughe syxe renners / & your Ipocras shall be the fyner / than put your Ipocras in to a close vessell and kepe the re- ceyte / for it wyll serve for sewes / than serve your sove- rayne with wafers and Ipocras. Also loke your com- poste be fayre and clene / and your ale fyve dayes olde or men drynke it / than kepe your house of offyce clene & be curtoys of answere to eche persone / and loke ye gy- ve no persone noo powled drynke / for it wyll breke the scabbe. And whan ye laye the clothe wype the borde cle ne with a cloute / than laye a cloth a couche it is called / take your felowe that one ende & holde you that other ende / than drawe the cloth strayght the bought on the utter edge / take the utter parte & hange it even / than take the thyrde cloth and laye the bought on the inner [3v] edge / and laye estat with the upper parte halfe a foot brode / than cover thy cupborde and thyne ewery with the towell of dyaper / than take thy towell aboute thy necke and laye that one syde of the towell upon thy lef te arme / and there on laye your soveraynes napkyn / and laye on thyne arme seven loves of brede with thre or foure trenchour loves with the ende of the towell in the lefte honde asn the maner is / than take thy salte sel- ler in thy lefte honde and take the ende of the towell in your ryght honde to bere in spones and knyves / than set your salte on the ryght syde where your soverayne shall sytte and on the lefte syde the salte set your tren- chours / than laye your knyves and set your brede on lofe by an other / your spones and your napkyns fayre folden besyde your brede / than cover your brede and trenchoures spones and knyves / and at every ende of the table set a salte seller with two trenchour loves / & yf ye wyll wrappe youre soveraynes brede stately ye muste square and proporcyon your brede and se that no lofe be more than an other / and than shall ye make your wrapper manly / than take a towell of reynes of two yerdes and a halfe and take the towell by the en- des double and laye it on the table / than take the ende of the bought a handfull in your honde and wrappe it hard and laye the ende so wrapped bytwebe two to- welles upon that ende so wrapped laye your brede bo- tom to botom syxe or seven loves / than set youre brede manerly in fourme / and whan your soveraynes table is thus arayed cover all other bordes wyth salte tren- choures & cuppes. Also se thyne ewery be arated with basyns & ewers & water hote and colde / and se ye have napkyns cuppes & spones / & se your pottes for wyne [4r] and ale be made clene and to the surnape make ye cur- tesy with a clothe under a fayre double napry / than ta- ke the towelles ende nexte you / & the utter ende of the cloth on the utter syde of the table and holde these thre endes atones and folde them atones that a plyte passe not a foote brode / than laye it even there it sholde lye. And after mete wasshe with that that is at the ryghye ende of the table / ye muste guyde it out & the marshall muste convey it / and loke on eche clothe the ryght syde be outwarde and drawe it streyght / than must ye rey- se the upper parte of the towell and laye it without on gronynge / and at every ende of the towell ye must con vey halfe a yerde that the sewer may make estate reve- rently and lette it be. And whan youre soverayne hatn wasshen drawe the surnape even / than bere the surna- pe to the myddes of the borde & take it up before youre soverayne & bere it in to the ewery agayne. And whan your soverayne is set loke your towell be aboute your necke / than make your soverayne curtesy / than unco- ver youre brede & set it by the salte & laye your napkyn knyfe & spone afore hym / than knele on your knee tyll the purpayne passe eyght loves / & loke ye set at the en- des of the table foure loves at a messe / and se that eve- ry persone have napkyn and spone / and wayte well to the sewer how many dysshes be covered and soo many cuppes cover ye / than serve ye forth the table manerly that every man may speke you curtesy. Here endeth of the butteler and panter yeman of the seller and ewery. And here foloweth sewynge of flesshe. [4v] The sewer muste sewe & from the borde convey all maner of potages metes and sauces / & eve- ry daye comon with the coke and understonde & wyte how many dysshes shall be and speke with the panter and offycers of the spycery for fruytes that shall be e- ten fastynge. Than goo to the borde of sewynge abd se ye have offycers redy to convey and servauntes for to bere your dysshes. Also yf marshall squyers and ser- vauntes of arnes be there than serve forth your sove- rayne withouten blame. Servyce. Fyrste sette ye forth mustarde and brawne potage befe motton stewed. Fesande / swanne / capon / pygge / venyson bake / custarde / leche and lombarde. Fruyter vaunte with a subtylte two potages blaunche manger and gelly. For standarde venyson roste kydde fawne abd cony / bustarrde storke crane pecocke with his tayle heronsewe bytture woodcocke partryche plover rabet tes grete byrdes larkes / doucettes paynpuffe whyte leche ambre / gelly creme of almondes / curlewe brewe snytes quayle sparowe martynet perche in gelly / pety peruys quynces bake / leche dewgarde fruyter fayge blandrelles or pepyns with carawaye in comfetes wa- fers and Ipocras they be agreable / Now this feest is done boyde ye the table. There endeth the sewynge of flesshe. And begynneth the kervynge of flesshe. The kerver muste knowe the kervynge and the fayre handlynge of a knyfe and how ye shall fe- che all maner of fowle / your knyfe must be fayre and [5r] your handes muste ne clene & passe not two fyngers & a thombe upon your knyfe. In the myddes of your hon de set the hafte sure unlassynge & mynsynge with two fyngers & a thombe kervynge of brede layenge & voy- dynge of crommes with two fyngers and a thombe / loke ye have the cure / set bever on fysshe / flesse / beest ne fowle more than two fyngers and a thombe / than take your lofe in your lefte honde & holde your knyfe surelt enbrewe not the table clothe / but wype upon your napkyn / than take the trenchoure lofe in youre lefte honde and with the edge of your table knyfe take up your trenchours as nye the poynt as ye may / than laye foure trenchoures to your soverayne one by an o- ther / and laye theron other foure trenchoures or elles twayne than take a lofe in your lefte honde & pare the lofe rounde aboute / than cut the over cryste to your so- verayne and cut the nether cruste & voyde the paryn- ge & touche the lofe no more after it is so served / than clense the table that the sewer maye serve your sove- rayne. Also ye muste knowe the fumosytees of fysshe flesshe and foules & all maner of sayces accordynge ti theyr appetytes / these ben the fumosytees / salte soure resty fatte fryed senewes skynnes hony croupes yon- ge feders heedes pynyons bones all maner of legges of beestes & fowles the utter syde for these ben fumo- sytees laye them never to your soverayne. Servyce. Take your knyfe in your honde and cut brawne in the dusshe as it lyeth & laye it on your soveraynes tren chour & se there be mustarde. Venyson with fourmen ty is good for your soverayne touche not the venyson with your honde but with your knyfe cut it .xii. draugh [5v] tes with the edge of your knyfe and cut it out in to the fourmenty / doo in the same wyse with peson & bacon / befe chyne and motton / pare the befe cut the motton / & laye it to your soverayne / beware of fumosytees / salte senewe fatte resty & rawe. In syrupe fesande partry- che stokdove & chekyns in the left honde take them by the pynyon & with the foreparte of your knyfe lyfte up your wynges / than mynce it in to the syrupe / beware of skynne rawe & senewe. Goos tele malarde & swanne reyse the legges than the wynges / laye the body in the myddes or in an other plater / the wynges in the myd- des & the legges after / lay the brawne bytwene the leg ges & the wynges in the plater. Capon or henne of gre ce lyfte the legges than the wynges & caste on wyne or ale than mynce the wynge & gyve your soverayne. Fe- sande partryche plover & lapwinge reyse the wynges & after the legges. Woodcocke bytture egryt snyte cur- lewe & heronshewe unlace theym breke of the pynyons necke & becke / than 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. Pecocke storke bu starde & shovyllarde unlace them as a crane & lette the fete be on styl. Quayle sparrow larke mertynet pygyon swalowe & thrusshe the legges fyrste than the wynges fawne kydde and lambe laye the kydney to your sove rayne than lyfte up the sholder & gyve your soverayne a rybbe. Venyson roste cut it in the dysshe & laye it to your soverayne. A cony lay him on the backe cut away the ventes bytwene the hynder legges breke the canell bone than reyse the sydes than laye your cony in the wom be on eche syde the chyne the two sydes departed from the chyne than laye the bulke chyne & sydes in the dysshe [6r] Also ye must mynce foure lesses to one morcell of mete that your soverayne may take it in the sauce. All bake metes that ben hote open them above the coffyn & all that ben colde open theym in the mydwaye, Custarde cheke them inche square that your soverayne may ete therof. Doucettes pare away the sydes & the bottome beware of fumosytees. Fruyter vaunte fruyter saye be good better is fruyter pouche apple fruyters ben good hote: and all colde fruyters touche not. Tansey is good hote wortes or gruell of befe or of motton is good. Gel ly mortrus creme of almondes blaunche manger Jussel and charlet cabage and nombles of a dere ben good * all other potage and sewes beware of. Here endeth the kervynge of flesshe. And beginneth sauces for all maner of fowles. Mustarde is good wyth brawne befe chyne ba- con & motten. Vergyus is good to boyled che- kyns and capon / swanne with chawdrons / rybbes of befe wyth garlyke mustarde peper vergyus gynger / sauce to lambe pygge & fawne mustarde & suger to fe- sande partryche and conye / sauce gamelyne to heron sewe egryt plover & crane / to brewe curlewe salte su- ger & water of rame / to bustarde shovyllarde & byttu- re sauce gamelyne / woodcocke lapwynge larke quayle mertynet venyson and snyte with whyte salte / sparo- wes & throstelles with salte & synamon / thus with all metes sauces shall have the operacyons. Here endeth the sauces of all maner of foules and metes. [6v] Here begynneth the feestes and servyce from Ester unto Whytsondaye On Ester daye & so forth to Pentecost after the servynge of the table there shall be set brede tren chours and spones after the estymacyon of them that shall syt there and thus ye shall serve your soverayne laye trenchours before hym / yf he be a grete estate lay fyve trenchours / & he be of lower degre foure tren- chours / & of an other degre thre trenchours / than cut brede for your soverayne after ye knowe his condycy- ons wheder it be cutte in the muddes or pared or elles for to be cut in small peces. Also ye must understonde how the mete shall be served before your soverayne & namely on Ester daye after the governaunce & servy ce of the countre where ye were borne. Fyrste on that daye ye shall serve a calfe soden and blessyd / and than soden egges with grene sauce and set them before the moost pryncypall estate / and that lorde bycause of his hyghe estate shall departe them all aboute hym / than serve potage as wortes Jowtes or browes with befe motton or vele / & capons that ben coloured with saf- fron and bake metes. And in the seconde course Jussell with mamony and rosted endoured / & pegyons with bake metes as tartes chewettes & flawnes & other af- ter the dysposycyon of the kokes. And at soupertyme dyvers sauces of motton or vele in broche after the or dynaunce of the stewarde / and than chekyns with ba- con vele rost pegyons or lambe & kydde roste with the heed & the portenaunce on lambe and pygges fete with vynegre & percely theron & a tansey fryed & other ba- ke metes / ye shall understande this maner of servyce [7r] dureth to Pentecost save fysshe dayes. Also take hede how ye shall araye these thynges before your soveray- ne / 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 Ester tyll Pentecost. And here begynneth kervynge of all maner of fowles. Sauce that capon. Take up a capon & lyfte up the ryght legge and the ryght wynge & so araye hym forth & laye hym in the platter as he sholde flee & serve your soveraybe / & knowe well that capons or chekyns ben arayed after one save the chekyns shall be sauced with grene sauce or vergyus. Lyfte that swanne. Take and dyghte hym as a goose but let hym have a largyour brawne & loke ye have chawdron. Alaye that fesande. Take a fesande and reyse his legges & his wynges as it were an henne & no sauce byt onley salte. Wynge that partryche. Take a partryche and reyse his legges and his wyn ges as a henne / & ye mynce hym sauce hym with wyne poudre of gynger & salte / than set it upon a chaufyng- dysshe of coles to warme and serve it. Wynge that quayle. Take quayle and reyse his legges and his wynges as an henne and no sauce but salte. Dysplaye that crane. Take a crane and unfolde his legges and cut of his wynges by the Joyntes / than take up his wynges and his legges & sauce hym with pouders of gynger mu- starde vynegre and salte. [7v] Dysmembre that heron. Take an heron and reyse his legges and his wyn- ges as a crane and sauce hym with vynegre mustarde poudre of gynger and salte. Unioynte that bytture Take a bytture & reyse his legges & his wynges as an heron and no sauce but salte onely. Breke that egryt. Take an egryt and reyse his legges and his wynges as an heron and no sauce but salte Untache that curlewe. Take an curlewe and reyse his legges and his wyn- ges as an henne and no sauce but salte. Untache that brewe. Take a brewe and reyse his legges and his wynges in the same maner and no sauce but onely salte & serve your soverayne. Unlace that cony. Take a cony and laye hym on the backe & cut awaye the ventes than reyse the wynges and the sydes and laye dulke chyne and the sydes togyder sauce vynegre and poudre of gynger. Breke that sarsell. Take a sarsell or a teele and reyse his wynges and his legges and no sauce but salte onely. Mynce that plover. Take a plover 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 sholders as a plover and no sauce but salte. Thye that woodcocke [8r] Take a woodcocke & reyse his legges and his wyn- ges as an henne this done dyght the brayne. And here begynneth the feest from Pentecost to mydsomer. In the seconde course for the metes before sayd ye shall take for your sauces wyne ale vynegre and pouders after the mete be & gynger & canell from Pentecost to the feest of saynt Johan baptyst. The fyrst course shall be befe motton soden with capons or rosted / & yf the capons be soden araye hym in the ma- ner aforesayd. And whan he is rosted thou must caste on salte with wyne or with ale / than take the capon by the legges & caste on the sauce & breke hym out & laye hym in a dysshe as he sholde flee. fyrst ye shall cut the ryght legge & the ryghte sholder / & bytwene the foure membres laye the brawne of the capon with the crou- pe in the ende bytwene the legges as it were possyble for to be Joyned agayne togyder / & other bake metes after. And in the seconde course potage shall be Jussell charlet or mortrus with yonge geese vele porke pegy- ons or cheyns rosted with payne puffe / fruyters and other bake metes after the ordynaunce of the boke. Al- so the goose ought to be cut membre to membre begyn nynge at the ryght legge & soo forth under the ryghte wynge & not upon the Joynte above / & it ought for to be eten with grene garlyke or with sorell or tender vy- nes or vergyus in somer season after the pleasure of your soverayne. Also ye shall understande that all ma ner of fowle that hathe hole fete sholde be reysed un- der the wynge and not above. Here endeth the feest from Pentecost to mydsomer. [8v] And here begynneth from the feest of saynt John the baptyst unto Myghelmasse. In the fyrst course potage wortes gruel & four menty with venyson and mortrus and pestelles of porke with grene sauce. Rosted capon swanne with chawdron. In the seconde course potage after the or- dynaunce of the cokes wyth rosted motton vele porke chekyns or endoured pygyons heron sewes fruyters or other bake metes / and take hede to the fesande he shall be arayed in the maner of a capon / but it shall be done drye wythout any moysture and he shall be eten with salte and pouder of gynger. And heronsewe shall be arayed in the same maner without any moy- sture and he sholde be eten with salte and poudre. Also ye shall understande that all maner of fowles havynge open clawes as a capon shall be tyred and arayed as a capon and such other. From the feest of saynt Myghell unto the feest of Crystmasse. 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 pottage mortrus or conyes or sewe / then roost flesshe motton porke vele pullettes chekyns pygyons teeles wegyons mallardes partryche woodcocke plover byt ture curlewe heronsewe / venyson roost grete byrdes snytes feldfayres thrusshes fruyters chewettes befe with sauce gelopere roost with sauce pegyll & other ba- [9r] ke metes as it is aforesayd. And yf ye kerve afore your lorde or your lady ony soden fleshe kerve awaye the skynne above / than kerve resonably of your flessge to your lorde or lady & specyally for laydes for they wyll soone be angry for theyr thoughtes ben soon chaunged / and some lordes wyll soone be pleased & some wyll not . as they be of complexion. The goose & swanne may be cut as ye do other fowles that have hole fete or elles as your lorde or your lady wyll aske it. Also a swanne with chaw dron capon or fesande ought for to be arayed as it is a- foresayd / but the skynne must be had awaye / & whan they ben kerved before your lorde or your lady / for ge- nerally the skynne of all maner cloven foted fowles is unholsome / & the skynne of all maner hole foted fow- les ben holsome for to be eten. Also wyte ye well that al maner hole foted fowles that have theyr lyvyng upon the water theyr skynnes ben holsom & clene for by the clenes of the water / & fysshe is theyr lyvynge. And yf that they ete ony stynkynge thynge it is made so clene with the water that all the corrupcyon is clene gone a- way from it. And the skynnes ben not holsome / for it is nor theyr kynde to entre in to the ryver to make theyr mete voyde of the fylth. Mallarde goose or swanne they ete upon the londe foule mete / but anone after theyr kynde they go in to the ryver & there they clense them of theyr foule stynke. A fesande as it is aforesayd / but the skynne is not holsome / than take the heedes of all felde byrdes and wood byrdes as fesande pecocke partryche wood cocke and curlewe for they ete in theyr degrees foule thynges as wormes todes and other suche. [9v] Here endeth the feestes and the kervynge of flesshe. And here begynneth the sewynge of fysshe. The fyrst course. To goo to sewynge of fysshe musculade mene- wes in sewe of porpas or of samon bacon he- rynge wyth suger grene fysshe pyke lampraye salens porpas rosted bake gurnarde and lampraye bake The seconde course. Gelly whyte and reed dates in comfetes congre sa- mon dorey brytte turbot halybut / for standarde base troute molette chevene sole eles and lamprayes roost tenche in gelly. The thyrde course. Fresshe sturgyon breme perche in gelly a Ioll of sa- mon sturgyon and welkes apples & peres rosted with suger candy. Fygges of malyke & raysyns dates capte with mynced gynger / wafers and Ipocras they ben agreable / this feest is done voyde ye the table. Here endeth sewynge of fysshe. And here foloweth kervynge of fysshe. The kerver of fysshe must se to pessene and four- mentye the tayle and the lyver ye muste loke yf there be a salte purpos or sele turrentyne & do after the fourme of venyson / baken herynge laye it hole upon your soveraynes trenchour / whyte herynge in a dysshe open it by the backe pyke out the bones & the rowe & se there be mustarde. Of salte fysshe grene fysshe salte sa- mon & congre pare awaye the skyn / salte fysshe stocke fysshe marlynge makrell and hake with butter take a- waye the bones & the skynnes. A pyke laye the wombe upon his trenchour with pyke sauce ynoughe. A salte [10r] lampraye gobone it flatte in .vii. or .viii. peces & laye it to youe soverayne. A playce put out the water / than crosse hym with your knyfe cast on salte & wyne or ale. Gornarde rochet breme chevene base molet roche per- che sole makrell & whytynge haddocke and codlynge reyse theym by the backe & pyke out the bones & clense the refet int he belly. Carpe breme sole & troute backe & belly togyder. Samon congre sturgyon turbot thor- pole thorbake hounde fysshe & halybut cut them in the dysshe as the porpas aboute / tenche in his sauce cut it eles & lamprayes roost pull of the skynne pyke out the bones put therto vynegre and poudre. A crabbe breke hym a sonder in to a dysshe make the shelle clene & put in the stuffe agayne tempre it wyth vynegre & pouder than cover it with brede and sende it to the kytchyn to hete / than set it to your soverayne and breke the grete clawes and laye them in a dysshe. A creves dyght hym thus departe hym a sonder & slytte the belly and take out the fysshe pare away the reed skynne and mynce it thynne put vynegre in the dysshe and set it on the table without hete. A Jol of sturgyon cur it in thynne morsel les & laye it rounde aboute the dysshe. Fresshe lampraye bake open the pasty / than take white brede and cut it thynne & laye it in a dysshe & with a spone take out ga- lentyne & laye it upon the brede with reed wyne & pou der of sybamon / than cur a gobone of the lampraye & mynce the gobone thynne and laye it in the galentyne than set it upon the fyre to hete. Fresshe herynge with salte & wyne / shrympes well pyked flounders gogyons menewes & musceles eles and lamprayes sprottes is good in sewe / musculade in wortes / oysters in cevy oy- sters in gravy menewes & porpas samon & seele gelly [10v] whyte and reed creme of almondes dates in comfetes peres and quynces in syrupe with percely rotes mor- trus of houndes fysshe ryle standynge. Here endeth the kervynge of fysshe. And here begyn neth sauces for all maner of fysshe. Mustarde is good for salte herynge salte fysshe salte congre samon sparlynge salte ele & lynge vynegre is good wyth salte porpas turrentyne salte / sturgyon salte threpole & salte wale / lampray with ga- lentyne / vergyus to roche dace breme molet base floun- ders sole crabbe & chevene with pouder of synamon / to thronebacke herynge houndefysshe haddocke why- tynge & codde vynegre pouder of synamon & gynger grene sauce is good with grene fysshe and halybut cot tell and fresshe turbot / put not your grene sauce awaye for it is good wth mustarde. Here endeth for all maner of sauces for fysshe accor- dynge to theyr appetyte. The chaumberlayne. The chaumberlayne muste be dylygent & clenly in his offyce with his heed kembed & soo to his soveraybe that he be not recheles and se that he have a clene sherte breche petycote and doublet / than brusshe his hosen within & without and se his shone & slyppers be made clene / & at morne whan your soverayne wyll aryse warme his sherte by the fyre / & se he have a foot shete made in this maner. Fyrst set a chayre by the fy- re with a quysshen an other under his fete / than spre- de a shete over the chayre & se there be redy a kerchefe [11r] and a combe / than warme his peticote his doublet and his stomachere / & than put on his hosen & his shone or slyppers than stryke up his hosen manerly & tye them up than lase his doublet hole by hole & laye the clothe a boute his necke & kembe his heed / than loke ye have a basyn & an ewere with warme water and a towell and wasshe his hondes / than knele upon your knee & aske your soverayne what robe he wyll were & brynge hym suche as your soverayne commaundeth & put it upon him than doo his gyrdell aboute hym & take your leve ma- nerly & go to the chyrche or chapell to your soveraynes closet & laye carpettes & quysshens & lay downe his bo- le pf prayers / than drawe the curtynes and take your leve goodkt & go to your soveraynes chambre & cast all the clothes of his bedde & bete the federbedde & the bol ster / but loke ye waast no feders than shake the blanket tes & se the shetes be fayre & swete or elles loke ye have clene shetes / than make up his bedde manerly than lay the heed shete & the pyllowes / than take up the towel & the basyn & laye carpettes aboute the bedde or wyndo- wes & cupbordes layde with carpettes and cuysshens. Also loke there be a good fyre brennynge bryght * se the hous of esement be swete & clene & the prevy borde covered with a grene clothe & a cuysshen / than se there be blanket donne or cotton for your soverayne / & loke ye have basyn & ewere with water & a towel for your so verayne / than take of his gowne / & brynge hym to the fyre & take of his shone & his hosen than take a fyne kercher of reynes & kembe his heed & put on his kercher & his bonet / than sprede downe his bedde laye the heed shete and the pyllowes / & whan your soverayne is to bedde [11v] drawe the curtynes / than se there be morter ir waxe or perchoures be redy / than dryve out dogge or catte & loke there be basyn and urynall set nere your soveray- ne / than take your leve manerly that your soverayne may take his rest meryly. Here endeth of the chaumberlayne. Here followeth of the Marshall and the ussher. The Marshall and the Usshere muste knowe all the estates of the chyrche and the hyghe estate of a kynge with the blode royall. The estate of a Pope hath no pere The estate of an Emperour is nexte The estate of a kynge The estate of a cardynall The estate of a kynges sone a prynce The estate of an archebysshop The estate of a duke The estate of a bysshop The estate of a Marques The estate of an erle The estate of a vycount The estate of a baron The estate of an abbot with a myter The estate of the thre chefe Juges and the mayre of London. The estate of an abbot without a myter The estate of a knyght bacheler The estate of pryour dene archdeken or knyght [12r] The estate of the mayster of the rolles The estate of other Justyces & barons of the cheker The estate of the mayre of Calays The estate of a provyncyall a doctour dyvyne The estate of a prothonat he is above the popes col- lectour and a doctour of bothe lawes The estate of hym that hath ben mayre of London and servaunt 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 per- sones and preestes worshypfull marchauntes & gen- tylmen all these 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 pavy lyon that nother se other. Bysshoppes Marques Erles & Vycountes all these may syt two to a messe. A barn & the mayre of London & thre chefe Juges and the speker of the parlyament & an abbot with a myter all these may syt two or thre at a messe And al other estates may syt thre or foure at a messe Also the Marshall muste understonde and knowe the blode royal for some lorde is of blode royall and of small lyvelode. And some knyghte 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 / and therfore the royal blode shal have the reverebce as I have shewed you here before. Also a Marshall muste take hede of the byrthe and nexte of the lyne of the blode royall. [12v] Also he must take hede of the kynges offycers of the Chaunceler Stewarde Chamberlayne Tresourer and Controller. Also the Marshall must take hede unto straungers & put them to worshyp & reverence for & they have good chere it is your soveraynes honour. Also a Marshall muste take hede yf the kynge sen- de to your soverayne ony message and yf he sende a knyght receyve hym as a baron / and yf he sende a squyere receyve hym as a knyght / and yf he sende a yeman receyve hym as a squyer / and yf he sende a grome receyve hym as a yeman. Also it is noo rebuke to a knyght to sette a grome of the kynge at his table. Here endeth the boke of servyce and kervynge and sewynge and all maner of offyce in hys kynde unto a prynce or ony other estate and all the feestes in the yere. Enprynted by Wynkyn de Worde at London in the Fletestrete at the sygne of the sonne. The ye- re of our lorde .M.CCCCC.viii.