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The Yeoman of the Larder 1. bringeth forth Provision 2. out of the Larder. 3.
The Cook 4. taketh them, and ma∣keth several Meats.
He first pulleth off the Feathers, and draweth the guts out of the Birds 5. he scaleth, & splitteth Fish. 6.
He draweth some flesh with lard, by means of a Larding-Needle 7.
He caseth Hares 8.
Then he boyleth them in Pots 9. and Kettles 10. on the Hearth 11. and scummeth them with a Scummer 12.
He seasoneth things that are boyled, with Spices, which he poundeth with a Pestil 14. in a Mortar 13. or grateth with a Grater 15.
He rosteth some on Spits 16. and with a Jack 17. or upon a Grid-iron 18.
Or fryeth them in a Frying-Pan 19. upon a Brand-Iron 20.
Kitchen Utensils besides are a Cole-Rake 21. a Chafing-Dish 22. a Trey 23. in which Dishes 24. and Platters 25. are washed; A pair of Tongs 26. a Shredding-Knife 27. a Colander 28. a Basket 29. and a Bezom 30.