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Of the Feasts and service from Easter unto Whitsontide.

ON Easter day, and so forth to Penti∣cost after, the seruing of the Table, there shall be set Bread, Trenchers and spoones after the estimation of them that shall sit there, and thus you shall serue your Soueraigne: lay Trenchers, and if he be of a lower degree or estate, lay fiue Trenchers, and if he be of a lower degree, four Trenchers, and of a lower degree, three Trenchers, then cut bread for your Soueraigne, after ye know his conditi∣ons, whether it be cut in the middest or pared, or else to be cut in small peeces, also you must vnderstand how the meat shall be serued before your Soueraigne, and namely on Easter day, after the gouer∣nance and seruice of that Country where ye were borne. First on that day yee shall serue a Calfe sodden, and sodden Egges with greene sawce, and set them

before the most principall estate, and that Lord because of his high estate shall part them all about him, then serue pottage, as Worts, Rootes, or Brewis, with Béefe, Mutton, or Veale, and Capons, to be co∣loured with Saffron, and baked meates, and the second course. Iussell with Mamo∣ny, and roasted Endoured, and Pigeons, with Bakte meates, as, Tarts, Chewets, and Flaunes, and other, after the disposi∣tion of the Cookes, and at Supper time diuers sawces of Mutton or Veale in broth, after the ordinance of the Steward, and then Chickens with Bacon, Veale, roast Pigeons, or tamed, and Kid roast with the head, & the purtenance of Lamb, and Pigs féete with Vinegar and Par∣sley thereon, and Tansey fryed, and other bakte meates: yée shall vnderstand this manner of Seruice, dureth to Penticost, saue fish dayes.

Also take héed how yée shall array these things before your Soueraigne. First yée shall sée there be Gréen sawce of sorrell or of Vines, that is, hold a sawce for the first course and yée shall beginne to raise the Capon.