Murrels tvvo books of cookerie and carving.

Tearmes of a Carver.

BReak that Déere, leach that Brawne, rear that Goose, lift that Swan, sawce that Capon, spoil that Hen, frush that Chicken, vnbrace that Mallard: vnlace that Cony, dismember that Herne, display that Crane, disfigure that Peacock, vnjoynt that Bitturne, vntatch that Curlew, allay that Fesant, wing that Partrich, wing that Quaile, mince that Plouer, thie that Pigeon, border that Pa∣stie, thie that Woodcock, thie all manner of small Birds.

Timber the Fire, tire that Egge, chine that Salmon, string that Lampry, splat that Pike, sawce that Plaice, sawce that Tench, splay that Breme, side that Haddock, tuske that Barbell, culpon that

Troute, finne that Cheuine, transen that Eele, tranch that Stugio, vndertranch that Porpas, tame that Crab, barbe that Lobster.

The office of the Butler and Pantler, Yeoman of the Cellar and Ewry.

THou shalt be Butler and Pantler all the first year, and yée must haue thrée pantry Kniues, one Knife to square Tren∣cher-loaues, another to be a Chipper, the third shall be sharpe for to make smoothe Trenchers: then chip your Soueraignes bread hot, and all other bread let it be a day old, houshould bread three dayes old, Trencher-bread foure dayes old, then look your Salt be white and drye, the powder made of Iuory two inches broad, & three inches long: and looke that your Salt∣celler lidde touch not the Salt: then looke your table cloathes, towells and napkins be faire foulded in a chest or hanged vpon a pearch, thou looke your Table-kniues be faire polished, and your spoones cleane, then looke you haue two Tarriors, a more and a lesse, and wine cannels of boxe, made according, and a sharp gimlet and fau∣cets:

And when ye set a Pipe on broach, doe thus, set it foure fingers broad aboue the neather chine vpward a staunt, & then shall the lees neuer arise. Also look ye haue in all seasons Butter, Cheese, Apples, Peares, Nuts, Plums, Grapes, Dates, Figs and Raisins, Compost, green Gin∣ger, Chard, and Quince. Serue fasting, Butter, Plums, Damsons, Cherries, & Grapes: After meate Peares, Nuts, Strawberries, Huttleberries and hard Cheese: Also Blandrels, or Pippins with Carrawaies in Confects: after Supper roasted Apples and Peares, with blancht powder, & hard Cheese: beware of Cow-creame and of Strawberries, Huttleber∣ries, Iuncat for Cheese will make your Soueraigne sick, but let him eate hard Cheese.

Hard Cheese hath these operations: it will keepe the stomach open. Butter is wholesome first and last, for it will doe a∣way all poysons: Milke, Creame, and Iuncate they will close the Maw, and so doth a posset, beware of greene Sallets, and raw fruits, for they will make your Soueraigne sicke, therefore set not much

by such meates as will set your teeth on edge, therefore eate an Almond and hard Cheese. Also of diuers drinkes if their fu∣mositiues haue displeased your Soue∣raigne, let him eat a raw Apple, and the fumositiues will cease.

Measure is a merry meane, and if it be well used, Abstinence is to bee praised when God therewith is pleased.

Also take good heed of your wines eue∣ry night with a candle, both redde Wine, and sweet Wine, and looke they reboyle nor leake not, and wash the pipe heads euery night with cold water, and looke yee haue a clenching iron, ads, and linnen cloathes if need be, and if they reboyle, ye shall know by the hissing, therefore keep an emptied Pipe with thelees of coloured Rose, and draw the reboyled Wine to the lees, and it shall helpe it, and if the sweete Wine pale, draw it into a Romney Ves∣sell for leesing.

Also looke your compost be faire and clean, and your Ale fiue daies old ere men drinke it, then keep your house of office clean, and be courteous to answer to each person, and looke yee giue no person no paide drinke, for it will breed the scab.

And when yée lay the cloth, wipe the boord cleane with a cloth, then lay a cloth (a couch it is called) take your fellow the one end, and hold you the other end, then draw the cloth straight, the bought on the vtter edge, take the vtter parts and hand it eauen, then take the third cloth and lay the bought on the inner edge, and lay estate with the vpper part halfe a foot broad, then couer the Cuphoord and thine Ewry, with the Towel of Dia∣per, then take thy Towell about thy neck, and lay the one side of the Towell vpon thy left arme, and thereon lay your So∣ueraignes Napkin, and lay on thine arme seauen Loaues of Bread, with thrée or foure Trencher Loaues, with the end of the Towel in the left hand, as the manner is, then take thy Salt-celler in thy left hand, and take the end of the Towell in your right hand to beare in Spoones and Kniues, then set your Salt on the right side where your Soueraigne shall sit, and on the left side your Salt, set your Tren∣chers, then lay your Kniues, and set your Bread one Loafe by anothers, and your Spoones, and your Napkin faire foul∣ded beside your Bread, then couer your

bread and trenchers, spoones and Kniues, and at euery end of the Table, set a Salt∣seller, with two trencher Loaues, and if yée will wray your Soueraignes Bread stately, yée must square and proportion your Bread, and sée that no Loafe bee more then another, and then shall yée make your wrapper mannerly: then take a Towell of reines, of two yards and a halfe, and take the Towell by the ends double, and lay it on the Table, then take the end of the bought, a handfull in your hand, wrap it hard, then lay the end so wrapped betwéene two Towels, vpon that end so wrapped. This being done, lay your bread bottome to bottome, sixe or seauen loaues, then sée you set your Bread mannerly in good forme, and when your Soueraignes Table is thus arrayed, couer all other boords with Salt, Tren∣chers and Cups: also sée thine Ewry be arrayed with Basons and Ewers, and wa∣ter hot and cold, and sée ye haue Napkins, Cups, Spoones, and sée your Pots for Wine and Ale be made cleane, and to the surnape make the curtesie with a cloth vnder a faire double napry: then take the Towels end next you, and the vtter end of

the Cloth on the vttter side of the Table, and hold these thrée ends at once, and fould them at once, that a pleat passe not a foot broad, then lay it euen where it should lie: and after meat wash with that, that is at the right end of the Table, yee must guide it out, and the Marshall must conuey it and looke to each cloath, the right side be outward, and draw it straight: then must yee raise the vpper part of the Towell, and lay it without any groaning, and at euery end of the Towell yee must conuey halfe a yard that the Sewer may take estate reuerently, and let it be, & when your Soueraigne hath washed, draw the sur∣nape eauen, then beare the surnape to the middest of the boord, and take it vp before your Soueraigne, and beare it into the Ewry againe, and when your Soueraigne is set, looke your Towell be about your necke, then make your Soueraigne cur∣tesie, then vncouer your Bread and lay it by the Salt, and lay your Napkin, Knife, and spoone afore him, then kneele on your knee till the purpaine passe eight Loaues, and looke yee set at the ends of the Table foure Loaues at a Messe, and see that euery person haue a Napkin and a Spoone, and

waite well to the Sewer how many Di∣shes be couered, and so many cups couer yée, then serue yée forth the Table man∣nerly, that euery man may speak of your courtesie.

Of the Sewing of Flesh.

THe Sewer must Sew, and from the boord conuey all manner of pottages, meates and sawces, and euery day com∣mune with the Cook, and vnderstand and wit how many Dishes shall be, and speak with the Pantlers and Officers of the Spicerie for fruites that shall be eaten fasting. Then goe to the boord of Sew∣ing, and sée ye haue Officers ready to con∣uey, and seruants for to bear your Dishes. Also if the Marshall, Squires, and Ser∣geants of Armes be there, then serue forth your Soueraigne without blame.

Service.

FIrst set yée forth Mustard & Brawn, Pottage, Béef, Mutton, stewed Phea∣sant, Swan, Capon, Pig, Venison, Hake,

Custard, Leach, and Lombard, Fruter, vaunt, with a subtilty two pottages blanch manger and gelly. For standard Venison, roast Kid, Fawne, and Come, Bustard, Storke, Crane, Peacock with his taile, Hernesew, Bitturne, Woodcock, Par∣trich, Plouer, Rabbets, great Birds, Larks, Doucets, Pampuffe, white Leach, Amber, Gelly, Creame of Almonds, Cur∣lew, Brew, Snite, Quaile, Sparrow, Martinet, Pearch in Gelly, pety Peruis, Quince bakte, Leach Dewgard, Fruter, Fage, Blandrels or Pippins with Cara∣way in Confects, Wafers and Ipocras, they be agreeable. Now this feast done, voyd yee that Table.

Of the Carving of flesh.

THe Caruer must know the Caruing, and the faire handling of a Knife, and how he shall fetch all manner of Fowle: your Knife must be faire, and your hands must be cleane, and passe not two fingers and a Thumbe vpon your Knife. In the middest of your hand set the haft sure, vnlassing the mincing with two Fingers and Thumbe, Caruing of Bread, lay∣ing and voyding of Crums with two Fin∣gers

and a Thumbe: looke yee haue the care, set neuer on Fish, Flesh, Beast nor Fowle, more then two fingers and a Thumbe, then take your loafe in your left hand, and hold your knife surely, enbrew not the Table cloth, but wipe vpon your Napkin, then take your Trencher-loaf in your left hand and with the edge of your Table-knife take vp the Trenchers as nigh the point as you may, then lay foure Trenchers to your Soueraigne one by an other, and lay thereon other foure Tren∣chers, or else twaine, then take a Loafe in your left hand and pare the loafe round about, then cut the ouer crust to your So∣ueraigne, & cut the neather crust and voyd the paring, and touch the Loaf no more af∣ter it is so serued, then clense the table that the Sewer may serue your Soueraigne.

Yee must also know the fumosities of Fish, Flesh, and Foules, and all manner of Sawces according to their appetites, these be the fumosities: Salt, soure, restie, fat, fryed, sinewes, skinnes, hony, croupes, young feathers, heads, pigeons bones, and all manner of legges of beasts and fowles to the other side, for these be fumosities, lay them neuer to your Soueraigne.

Service.

TAke your Knife in your hand and cut Brawne in the Dish as it lyeth, and lay on your Soueraignes Trencher, and see there be Mustard.

Venison with furmity is good for your Soueraigne, touch not the Venison with your hand, but with your Knife, cut it out into the furmity, doe in the same wise with Peason and Bacon, Beefe, Hen and Mutton: pare the Beefe, cut the Mutton and lay to your Soueraigne: beware of fumosities, salt, sinew, fat, resty, and raw. In Sirrup, Phesant, Partrich, Stocke∣doue, Chickens, in the left hand take them by the Pinion, and with the forepart of your Knife lift vp your wings, then mince it into the sirrup, beware of skin, raw and sinew: Goose, Teale, Mallard and Swan, raise the Legges, then the wings, lay the body in the midst or in any other Platter, the wings in the middest, and the Legges after, lay the Brawne between the legges and the wings in the platter: Capon or Hen of Greece, lift the Legges, then the wings, and cast on wine or ale, then mince

the wing and giue your Soueraigne: Fe∣sant, Partridge, Plouer, or Lapwing, raise the wings and after the legges, Wood-cocke, Bitturn, Egrit, Snite, Curlew and Hernesew, vnlace them, breake off the Pi∣nions, and breake the neck, then raise the legges, and let the féet be on still, then the wings. A Crane, raise the wings first, and beware of the trump in his brest, Peacock Storke, Bustard, and Shouillard, vnlace them as a Crane, and let the féet be on stil, Quaile, Sparrow, Larke, Martinet, Pi∣geon, Swallow and Thrush, the legs first, then the wings: Fawne, Kid, and Lamb, lay the Kidney to your Soueraigne, then lift vp the Shoulder, and giue to your So∣ueraigne, a ribbe. Venison roast, cut it in the Dish, and lay it to your Soueraigne: a Conny, lay him on the backe, cut away the vents betwéene the hinder legges, breake the carnell bone, then raise the sides, then lay the Conny on the wombe, on each side the chine, the two sides departed from the Chine, then lay the bulke, Chine, and sides in the Dish: also yee must mince foure Lesses to one morsell of meate, that your Soueraigne may take it in the sawce. All bakte meates that be hot-open them aboue

the Coffin, and all that be cold open them in the midway. Custard, cheek them inch square, that your Soueraigne may eate Doucets, pare away the sides and the bot∣tome, beware of fumositiues, Fruter, vaunt, Fruters they say be good, better is Fruter Pouch, Apple Fruters be good hot, and all cold touch not. Tansey, is good hot. Worts of grewell, of Beefe, or of Mutton is good, Gilly, Mortrus, Creame of Almonds, Blanch-Manger, Iussell and Charlet, Cabbage and vmbles of a Deere be good, and all other pottage beware of.

Sawces for all manner of Fowles.

MVstard is good with Brawn, Beefe, chine of Bacon & Mutton: Verjuyce good to boyl Chickens, and Capon: Swan with Chaldrons: ribs of beefe, with gar∣lick: Mustard, Pepper, Verjuyce, Ginger, sawce of Lambe, Pig & Fawne: Mustard & Sugar, to Fesant, Partrich and Conny: sawce Gamlin, to Hernesew, Egript, Plo∣uer, and Crane, Brew and Curlew, Salt, Sugar, and water of Camet, Bustard Shouillard, and Bitturne sawce, Gamlin, Woodcocke, Lapwing, Larke, Quaile,

Martinet, Venison, and Snite, with white∣salt: Sparrowes and Throstles, with salt and Cinamon: thus with all meates, sawce shall haue the operation.

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.

A generall Table of direction for the order of Carving up of Fowle, to direct them which know not, and are wil∣ling to learne.

Lift that Swan.

THe manner of cutting vpos a Swan, must be to slit her right down in the mid∣dle of the breast, & so clean thorow the back, from the neck to the rumpe, so part her in two halfes, but you must do it clean∣ly and handsomely, that you break not, nor tear the meat, then lay two halfes in a fair Charger, with the slit sides downeward, throw salt about it, and set it again on the Table. Let your sawce be chaldron for a Swan, and serue it in sawcers.

Reare the Goose.

YOu must breake a Goose vp contrary to this fashion. Take a Goose being roasted, and take off both the Legges faire like a shoulder of Lambe, take them quite from the body, then cut off the belly péece round, close to the lower end of the brest: then lace her downe with your knife cleane thorow the brest, on each side your Thumbs breadth from the bone in the middle of the breast. Then take off the Pinion of each side, and the flesh which you first laced with your knife, raise it vp cleane from the bone, and take it cleane from the carkasse with the Pinion. Then cut vp the bone which lyeth before in the breast, which you commonly call the Mer∣ry thought, the skin and the flesh being vp∣on it. Then cut from the breast bone ano∣ther slice of flesh cleane thorow, and take it cleane from the bone: then turne your carkasse, and cut it asunder, the backe bone aboue the loyne bones, then take the Rumpe end of the Back-bone, and lay it in a faire Dish, with the skinnie side

upward, lay at the fore-end of it the Mer∣ry-throught, with the skinne-side vpward, and before that the apron of the Goose: then lay your Pinions on each side con∣trary, set your legges on each side contra∣ry behinde them, that the bone end of the legges may stand vp crosse in the middle of the Dish, and the wing Pinions may come on the outside of them. Put vnder the Wing Pinions on each side the long slices of flesh which you cut from the breast-bone, and let the ends meet vnder the legge-bones, and let the other ends lie cut in the Dish betwixt the Leg, and the Pinion: then poure in your sawce into the Dish vnder your meate, then throw on Salt, and set it on the Table.

To cut up a Turkey or Bustard.

YOu must raise vp the Leg very faire, and open the joynt with the point of of your Knife, but take not off the Legge: Then lace downe the breast with your Knife on both sides, and open the breast Pinion with the Knife, but take not the Pinion off, then raise vp the Merry-throught betwixt the breast-bone and the

toppe of the Merry-thought, then lace downe the flesh on both sides of the breast-bone, then raise vp the flesh called the brawne, and turne it outward vpon both sides, but breake it not, nor cut it not off, then cut off the wing Pinion, at the joynt next to the body, and sticke on each side the Pinion, in the place where ye turned out the brawne, but cut off the sharpe end of the Pinion and take the middle péece, and that will fit just in the place.

You may cut vp a Capon or Pheasant the same way: but of your Capon cut not off the Pinion, but in the place where you put the Pinion of the Turky, you must put the Gizard of your Capon, on each side halfe.

Dismember that Herne.

YOu must take off both the legges, lace it downe to the breast with your knife on both sides, and raise vp the flesh, and take it cleane off with the Pinion. Then you must stick the head in the breast, and set the Pinion on the contrary side of the carkasse: and the legge on the other side of the carkasse, so that the bone ends may

méete crosse ouer the carkasse, and the o∣ther wing crosse ouer vpon the top of the carkasse.

Vnbrace the Mallard.

RAise vp the Pinion and the Legge, but take them not off, and raise the Merrie-thought from the breast, and lace it downe on each side of the breast with your knife, bending to and fro like waues.

Vnlace that Conny.

TUrne the backe downeward, and cut the belly flaps cleane off from the Kidney, but take héed you cut not the Kid∣ney, nor the flesh. Then put in the point of your Knife betwéene the Kidnies: and loosen the flesh from the bone on each side of the bone, then turne vp the back of the Rabbet, and cut it crosse betwéene the wings, then lace it downe close by the bone, with your Knife on both sides, then open the flesh of the Rabbet, from the bone with the point of your Knife against the Kidnie: and pull the Legge open soft∣ly with your hand, but plucke it not off

then thrust in your Knife betwixt the ribs and the Kidney, and ••lit it out, then lay the legges close together.

Of the Carving of all manner of Fowles.

Sawce that Capon.

TAke vp a Capon, and lift vp the right legge and right wing, and so array forth, and lay him in the platter as he should flie, and serue your Soueraigne, and know well that Capons, or Chickens be arraied after one sawce, the Chickens shall be sawced with gréene sawce or Verjuyce.

Allay that Fesant.

Take a Fesant, raise his legges and his wings, as it were a Hen, and no sawce but only Salt.

Wing that Partridge.

Take a partrich, and raise his legs and his wings as a Henne, if yée mince him, sawce him with Wine, Powder of Gin∣ger,

and salt, then set him vpon a Cha••••n∣dish of coales to warme, and serue it.

Wing that Quaile.

Take a Quaile and raise his legges and his wings as a Hen, and no sawce but Salt.

Display that Crane.

Take a Crane and vnfold his legges, and cut of his wings by the joynts, then take vp his wings and his legges, and sawce them with powder of Ginger, Mu∣stard, Vinegar and Salt.

Dismember that Heron.

Take a Heron and raise his legges and his wings as a crane, and sawce him with Vinegar, Mustard, Powder of Ginger and Salt.

Vnjoynt that Bitturne.

Take a Bitturne and raise his legges and his wings as a Heron, and no sawce but Salt.

Breake that Egript.

Take an Egript and raise his legges and his wings as a Heron, and no sawce but Salt.

Vntach that Curlew.

Take a Curlew and raise his legges

and his wings as a Henne, and no sawce but Salt.

Vntach that Brew.

Take a Brew and raisehis legges and his wings in the same manner, and no sawce but onely Salt, and serue it to your Soueraigne.

Vnlace that Conny.

Take a Conny and lay him on the back, and cut away the vents, then raise the wings and the sides, and lay bulke, chine, and sides together: Sawce, Vinegar and Powder of Ginger.

Breake that Sarcell.

Take a Sarcell or Teale, and raise his wings and his legges, and no sawce but onely Salt.

Mince that Plover.

Take a Plouer and raise his legges and wings as a Hen, and no sawce but onely Salt.

A Snite.

Take a Snite and raise his wings, his legs and his shoulders, as a Plouer, and no sawce but Salt.

Thie that Woodcock.

Take a Woodcock and raise his legges as a Hen, this done dight him the braine.

From the Feast of Whitsontide unto Midsummer.

IN the second Course for the meates be∣foresayd yee shall take for your sawees, Ale, Wine, Vinegar, and powders after meate, but Ginger and canell from Penti∣cost to the Feast of S. Iohn Baptist.

The first course shall be Béefe and Mut∣ton with sodden Capons, or roasted, and if Capon be sodden, array him in the manner aforesaid, & when he is roasted, thou must cast on Salt, with Wine or with Ale, then take the Capon by the legges, and cast on the sawce, and breake him out, and lay him in a Dish as he should flie, first yée shall cut the right legge and the right shoulder, and betwéene the foure members lay the brawne of the Capon with the croupe in the end betweene the legs, as it were pos∣sible for to be joyned together, and other bakte meates after. And in the second course, pottage shall be Iussell Charlet or Mertrus, with yong Geese, Veale, Porke, Piaeons, or Chickens roasted with Pam∣puffe, Fritters, and other bakte meates after the ordinance of the Tooke. Also

the Goose ought to be cut member to mem∣ber, beginning at the right legge, and so forth vnder the right wing, and not vpon the ioynt aboue, and it ought to be eaten with gréene Garlike, or with Sorrell, or tender Vines or Verjuyce in Summer season after the pleasure of your Soue∣raigne: also yée shall vnderstand that all manner of Fowles that haue whole féet, should be raised vnder the wing and not aboue.

From the Feast of Saint John the Baptist unto Michaelmas.

IN the first course: Pottage, Worts, Gruell and Furmenty, with Venison, and Mortrus, and pestles of Porke, with green sawce, roasted Capon, swan with Chawdron. In the second course, pottage after the ordinance of the Cookes, with ro∣sted Mutton, Veal, Pork, Chickens or en∣doured Pigeons, Hernesewes, Fritters or bakte meates, and take heed of the Fe∣sant, he shall be arrayed in the manner of a Capon, but it shall be done drye without any moysture, and he shall be eaten with salt, and powder of Ginger, and the

Hernesew shall be arrayed in the same manner without any moysture, and hee should be eaten with Salt, and Powder, also ye shall vnderstand that all manner of Fowles hauing open clawes, as a Ca∣pon, shall be tired and arrayed, as a Capon and such other.

From the Feast of Saint Michaell unto the Feast of Christmas.

IN the first course pottage, Beefe, Mat∣ton, Bacon, pestles of Porke, or with Goose, Capon, Mallard, Swan or Fesant, as it is before said, with Tarts or Bakte-meates, or Chines of Porke. In the se∣cond course, Pottage, Mortrus or Conies or Sew: then roast flesh, Mutton, Porke, Veale, Pullets, Chickens, Pigeons, Teales, Wigions, Mallards, Partrich, Woodcocke, Plouer, Bitturne, Curlew, Hernesew, Venison roast, great Birds, Suite, Feldfares, Thrushes, Fritters, Chewits, Beefe with sawce, Geloper, roast, with sawce pogill, and other baked meates as is aforesaid, and if yee carue before your Lordor your Lady any sodden flesh, carue away the skinne aboue, then Carue reasonably of the flesh for your

Lord and Lady, and specially for Ladies, for they will soone be angry, for their thoughts be soone changed, & some Lords will be soone pleased, and some not▪ as they bée of complexion. The Goose and swan may be cut as yee doe other Fowles that haue whole féete, or else as your Lord or your Lady will haue it.

Also a swan with a Chadron, Capon, or Fesant, ought to be arrayed, as it is afore∣said, but the skin must be had away, and when they haue beene carued before your Lord or your Lady, for generally the skin of all manner whole footed Fowles, that haue their liuing on the water, their skins be wholesome and cleane, for by cleannesse of water and fish is their liuing, and if they eate any stinking thing, it is made so clean with the water that all the corruption is clean gone away from it.

And the skinne of a Capon, Henne, or Chicken be not so cleane, for they eate soule things in the streets, and therefore the skinnes be not so wholesome, for it is not their kinde to enter into the Riuer to make their meat boyd of the filth. Mal∣lard, Goose, or Swan, they eate vpon the land foule meate, but auon after the

kinde they goe to the riuer, and there they clense them of their foule stinke. A Fesant as it is aforesaid, but the skin is not whol∣some, then take the heads of all field birds, & wood birds, as Fesant, Peacock, Par∣trich, Woodcock, Curlew, for they eate in their degrée foule things, as wormes, toades, and other such.

The second Part of the Sewing of Fish.

The first course.

TO goe to the Sewing of fish muscalade, Menewes in Sew, of Porpos or of Sal∣mon, bakte Herring with Sugar, Gréene fish Pike, Lamprey, Salens, Porpos, roasted, bakte Gurnard, and Lamprey bakte.

The second course.

Gelly white and red, Dates, in Con∣fect, Conger, Salmon, Dorey, Brit, Tur∣but, Halibut for standard, Base, Trout,

Mullet, Cheuin, Sole, Eeles and Lam∣prey roast, Tench in Gelly.

The third course.

Fresh Sturgion, Breame, Pearch in Gelly, a Ioule of Salmon, Sturgion, Welkes, Apples, and Peares, roasted with Sugar Candy. Figs of Malike and Rai∣sins, Dates capt with minced Ginger, Waters and Ipocras they be agreeable, this Feast being done, voyd ye the Table.

Of the Carving of Fish.

THe Caruer of Fish, must sée to peason and furmenty, the tayle and the liuer, ye must looke if there be a salt Porpos or Sole, Turrentine, and do after the form of Venison, baked Herring, and lay it whole vpon your Soueraignes Trencher, white Herring in a Dish, open it by the backe, picke out the bones and the row, and see there be Mustard. Of salt-fish, gréene-fish, salt salmon, and Conger, pare away the skinne: Salt-fish, Stockfish, Mar∣ling, Mackrell, and Hake with Butter, take away the bones and the skinnes: a Pike, lay the wombe vpon his Trencher, with Pike sawce enough, a salt Lamprey,

gobon it in seuen or eight péeces, and lay it to your Soueraigne: a playce, put out the Water, then crosse him with your knife, cast on Salt, Wine, or Ale. Gur∣nard, Rochet, Breme, Cheuin, Base, Me∣let, Roch, Pearch, Sole, Mackrell, Whi∣ting, Hadocke, and Codling, raise them by the backe, and picke out the bones and clense the refet in the belly: Cary, Bream Sole and Trout, back and belly together: Salmon, Conger, Sturgion, Turbuthir∣bol, Thornback. Houndfish, and Halibut, cut them in the Dishes, the Porpos about, Tench, in his sawce, cut two Eeles and Lampreys roast, pull off the skin, pick out the bones, put thereto Vinegar and pow∣der: a Crab, break him asunder in a dish, and make the shell cleane, and put in the stuffe againe, temper it with Vinegar and powder them, couer it with bread, and fend it into the kitchen to heat, then set it to your Soueraigne, and lay them in a Dish: a Creuis, dight him thus, part him asun∣der, and slit the belly, and take out the fish, pare away the red skin and mince it thin, put Vinegar in the Dish, and set it on the Table without heating: a Ioule of stur∣gion, cut it in thinne morsels, and lay

it round about the Dish.

Fresh Lamprey bakte, open the pastie, then take white bread, and cut it thinne, and lay it in a Dish, and with a spoone take out Galentine, and lay it vpon the bread with Red Wine and powder of Ci∣namon, then cut a Gobon of the Lamprey, and mince the Gobon thinne, and lay it in the Galentine, then set it vpon the fire to heate. Fresh herring with salt and wine, Shrimps well picked, Flounder, Gud∣gines, Menewes, and Mussels, Eeles, and Lampreyes: Spr••••ts is good in sew, Mus∣culade in woorts, Oysters in sew, Oysters in grauy, Menewes in porpas, Salmon in foele Belly white and red, Creame of Almonds, Dates in Confects, Peares and Quinces in sirrup, with parsley rootes. Mortus of Houndfish raise standing.

Of the sawces of all Fish.

MUstard is good for salt Herring, salt fish, salt Conger, salmon, sparling, salt Eele, and Ling: Vinegar is good with salt porpos, Turrentine, Salt Sturgion, Salt Thrilpole, and salt whale, Lamprey with Galentine, Verjuyce: to roach, Dace

Breme, Molet, Dace, Flounders, Salt Crab and Cheuine with Powder of Cina∣mon: to Thornbacke, Herring, Houndfish, Haddock, Whiting, and Cod, Vinegar, Powder of Cinamon and Ginger, green sawce is good with Green-fish and Hali∣but, Cottell and fresh Turbut: put not your greene sawce away, for it is good with Mustard.

The Chamberlaines Office.

THe Chamberlaine must be diligent & cleanely in his office, with his head combed, and see to his Soueraign, that he be not negligent of himselfe, and see that he haue a cleane shirt, breech, peticote and doublet, then brush his hosen within and without, and see his shoone and his slippers be clean, and at morne when your Soueraigne will arise, warme his shirt by the fire, and see ye haue a foot sheet made in this manner. First set a chaire by the fire with a cushion, another vnder his féet, then spred a shirt vnder a chair & see there be ready a Kerchife, and a Combe, then warme his petticoat, his Doublet and his stomacher, and then put on his doub∣let and his stomacher, and then put on

his hosen and shoone, or flippers, then strike vp his hosen mannerly, and tie them vp, then button his Doublet hole by hole, & lay a cloath vpon his necke and head, then looke ye haue a Bason and Ewer with warm water, & a towel to wash his hands, then knéele vpon your knee, aske your Soueraigne what robe he will weare, and bring him such as he commandeth, and put it vpon him, and take your leaue manner∣ly, and goe to the Church or Chappell to your Soueraignes closet, and see there be Carpets, and Cushions, and lay down his Bookes of Prayers, then draw the Curtaines, and take your leaue goodly, and goe to your Soueraignes Chamber, and cast all the cloathes off the bed, and beate the Feather-bed, and the Bolster, but looke ye waste no Feathers, then the blankets, and see the sheetes be faire and sweete, or else looke yee haue clean sheetes, then lay the head sheetes and the pillowes, then take vp the Towell and the Bason, and lay Carpets about the bed or in Windowes and Cuphoord layde with cushions: also looke there be a good fire burning bright, and see it the house of easement be swéet and cleane, and

therpriuy boord couered with gréene cloth and a Cushion, then see there be blanket doune, or Cotton for your Soucraigne, and looke yee haue a Bason and Ewer with water, and Towell for your Soue∣raigne, then take off his gowne, and bring him a manttle to keep him from cold, then bring him to the fire and take off his shoon and his Hosen, then take a faire Kerchiefe of reines and combe his head, and put on his Rerchiefe and his Bonet: then spread downe his bed, lay the head shéete and the Pillowes, and when your Soueraigne is in bed, draw the Curtaines, and see there be morter or ware of perchours rea∣dy, then driue out dogge or Cat, and looke there be Basons and Vrinall set néer your Soueraigne, then take your leaue maner∣ly, that your Soueraigne may take his rest merrily.

Of the knowledge which is required of the Marshall and the Vsher.

THe Marshall and the Vsher must know all the Estates of the Land, and the high Estates of a King with the blood Royall.

• The Estate of a King.
• The Estate of a Kings sonne, a Prince.
• The Estate of a Duke.
• The Estate of a Marquesse.
• The Estate of an Earle.
• The Estate of a Bishop.
• The Estate of a Vicount.
• The Estate of a Baron.
• The Estate of the thrée chiefe Iudges and the Maior of London.
• The Estate of a Knight Bachelor.
• The Estate of a Knight, Deane, Archdea∣con.
• The Estate of the Master of the Rolles.
• The Estate of other Iustices, and Barons of Checker.
• The Estate of the Maior of Calice.
• The Estate of a Doctor of Dininity.
• The Estate of the Doctor of both the Lawes.
• The Estate of him that hath beene Maior of London, and Sergeant of the Law.
• The Estate of a Master of the Chancery, and other Worshipfull Preachers and Clarkes that be graduable, and all other orders of chaste persons and Priests, wor∣shipfull Merchants, and Gentlemen, all these may sit at the Squires Table.

A Duke may not kéepe the hall but each Estate by themselues in Chamber or in Panilion, that neither sée other: Marques, Earles, Bishops and Vicounts, all these may sit at a messe: a Baron and the Ma∣jor of London, and thrée chiefe Iudges, and the Speaker of the Parliaments, all these may sit two or thrée at a messe: and all other states may sit three or foure at a messe: also the Marshall must vnderstand and know the blood Royall, for some Lord is of the blood Royall, and of small liuelihood, and some Knight is wedded vnto a Lady of Royall blood, she shall kéepe the Estate of her Lords blood, and therefore the Reyall blood shall haue the Reuerence, as I haue shewed you before: also a Marshall must take heed of the birth, and next of the line of the blood Royall: Also he must take heed of the Kings Officers, of the Chancellor, Ste∣ward, Chamberlaine, Treasurer, and Comptroller.

Also, the Marshall must take héed vnto strangers, and put them to worship and reuerence, for if they haue good cheere it is your Soueraignes honour. Also a Marshall must take héed, if the King send

your Soueraigne any message, and if hee send a Knight, receiue him as a Baron, and if he send a Yeoman receiue him as a Squire, and if he send a Groome, receiue him as a Yeoman. Also it is no rebuke to a Knight, to set a groome of the Kings at his Table.

A true and approved Receit, for the right making of the best Ipocras.

TAke of Grains halfe a dragm, take of Cinamon 4. ounces, of Ginger, two ounces, of Nutmegges halfe an ounce, of Cloues and Mace of either a quarter of an ounce, bruise these well in a Mortar, and infuse them in a gallon of white wine 4. or 5. dayes, the vessell being close stopt, then put to it a pound of sugar, and a half, when the sugar is dissolued, put to it balf a pinte of Rose-water, and as much milke; let it stand a night, and then let it run thorow in Ipocras Bagge, then may you put it into a fine new Rundlet if you purpose is péepe it, or if you spend it presently, you may put it into certaine pots for the pre∣ent.

An excellent and much approved receit, for a long Consumption.

TAke 8.10. or 11. white Snayles, and breake away their shells from them, then put them into a bowle of water for twelue houres, to clense themselues from their slime, then take them from that wa∣ter, and put them into an other bowle of running water for twelue howers more, then take them out, and put them into halfe a pinte of White Wine, and keepe them in it twelue houres, then take a quart of Red Cowes Milke; and put the Snayles out of the Wine into the Milk, and boyle the quart of Milke with the Snayles put into it, vntill it be boyld to a pinte, then put into it one ounce of Canded Sugar, and so giue the sick party the same to drinke euery morning, and at foure of the clocke in the afternoone, but you must not let the sick party eate or drinke any thing else for the space of two houre s af∣ter they haue taken this Receit, and with∣out all doubt, this being duely made and taken accordingly, will with Gods help•• recouer the party being very weak and

farre spent in this long lingering sicknesse, and of my knowledge hath béene often ap∣proued, and is found an excellent Receit to cure the same disease.