The Book of Kervynge
Here begynneth the boke of kervynge.
Here begynneth the boke of keruynge and servynge and all the feestes in
the yere for the servyce of a prince of only other estate as ye shall
finde eche offyce the servyce accordiynge in this boke folowynge.
Termes of kerver.
Baeke the dere
lesche y brawne
rere that goose
lyste that swanne
sauce that capon
spoyle that henne
fruche that chekyn
babrace that malarde
bnlace that conye
dysmembre that heron
displaye that crane
disfygure that pecocke
baioynt that bytture
batache that cuclewe
alaye that felande
wynge that partryche
wynge that quayle
niynce that plouer
thye that pygyon
border that pauy
thye that woodcocke
thye all maner small byrdes
tymbre that fyre
tyere that egge
chynne that samon
strynge that lampraye
spatre that pyke
sauce that place
sauce that tenche
splaye that breme
side that haddocke
tuske that berbell
culpon that troute
syne that cheuen
trallene that ele
traunche that sturgyon
baderttraunche that purpos
tayme that crabbe
barbe that lobster
Here endeth the goodly termes.
Here begynneth Butteler and
Thou shalt be butteler and panter all
the first yere, and ye must have the pantry knyves, one knyfe to square
trencherous loves, an other to be a chyppere, the thyrde to shapre to make
smothe trenchours, than chyppe your soveranynes brede hote and all other
brede let it be a day olde, housholde brede thre days olde. Trenchout
brede foure dayes old, than loke your salte be whyte and drye. the planer
made of Juory two inches brode and thre inches longe, & loke that your
salte seller lydde touche not the salte. Than loke your table clothes to
welles and napkyns be fayre folden in a cheste or hanged upon a perche,
than loke your table knyves be bayre pullysshed & your spones clene. than
loke ye have two tarryours a more and a lesse and wyne canelles of boxe
made accordynge a sharpe gymlot & faucettes. And when y sette a pype on
broche do thus. set it soure finger brede aboue the nether chyme upwardes
aslaunte. and than shall the lyes never aryse. Also toke ye have in all
seasons butter 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 strawberyes
hurtelberyes & hard chese. also brandrels or pepyns with caraway in
comfetes. after souper roste apples & peres with blaunche poudre & hard
chese, beware of cowe creme and of goot strawberyes hurtelberyes Jouncat
for these wyll make your soverayne seke but he ete harde chese, harde
chese hath these operacyons, it wyll kepe the stomake open, butter is
holsome fyrst & last for it wyll close the mawe and so dooth a pollet,
therefore ete harde chese and drynke comney modon, beware of grene
sallettes & raw fruytes for they wyll make your soverayne seke, therefore
not moche suche metes as wyll set your tethe on edge therefore ete an
almonde & harde chese, but ete not moche chese without romney modon. Also
yf dyvers drynkes let hym ete a rawe apple and the fumosytees wil cease
mesure is a mery mene & it well bled, abstynence is to be prayed whan God
therewith 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 if nede be & if drawe the reboyled
myne to the lyes of coloured rose & drawe the reboyled wyne to the lyes &
it shal helpe it. Also yf your swete wyne pale or awe it in to a romney
bessell for lesynge.
Here foloweth the names of wynes
renysshe wyne maluesy
bernage wyne cut
For to make Hypocras
Take gynger, peper, graynes, canell, synamon, suger and tornsole, than
loke ye have fyve or syxe bagges for Hypocras to renne in & perche that
your renners may hange on, than must ye have by peautre basyns to stande
under your bagges than loke youre spyce be redy & your gynger well pared
or it be beten 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 hote and moste, gynger, graynes, longe
peper and suger ben hote and drye, tornsole is holsome, for reed wyne
colourynge. Now knowe ye the proporcyons of your hypocras. 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 touch other let the
first basyn be of a galon and eche of the other of a potell, then put in
your basyn a galon of reed wyne put them into the firste bagge and let it
renne, then put them in to the second bagge, then take a pece in your
honde and assaye if it be stronge of gynger, and alaye it with synamon,
and it be stronge of synamom, alaye it with sugar, and loke ye lette it
renne thrughe five renners & your hypocras shall be the gynger, than put
your hypocras in to a close vessell and kepe the receyte, for it wyll
server for fewes, than serve your soverayne with wafers and hypocras. Also
loke your composte be fayre and clene, and your ale five days olde or men
drynke it, than kepe your house of offyce clene & be curtoys of answere to
eche persone, and loke ye gyve no person noo powsed drynke, for it wyll
breke the scabbe. And when ye laye the clothe wyne the borde clene 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 btter edge, take the btter parte & hange it even, than take the
thyrde cloth and laye the bought on the inner edge, and lay estat with the
upper parte halfe a foot brode, than cover thy cupbourde and thyne ewery
with the towell of dyaper, than take they towell aboute they necke and
laye that one syde of the towell upon thy left arme, and there on laye
your soveraynes napkyn, and laye them thyne arme seven loveds of brede
with thre or foure trenchour loves with the ende of the towell in the
lefte honde as the maner is, than take thy salte seller in they lefte
honde and take the ende of the towell in your ryght honde to bere in
spones and knyves, than let your salte on the ryght syde where your
soverayne shall sytte and on the lefte syde the salte set your trenchours,
than laye your knyves and let your brede on lofe by an other, your spones
and your napkyns fayre folden before your brede, than cover your brede and
trenchourse spones and knyves and at every ende of the table let a salte
seller with two trenchour loves. & yf ye will wrappe youre soveraynes
brede stately ye juste square and proporcyon youre brede and se that no
lofe be more than an other, and than shall ye make your wrappet manly,
than take a towell of reynes of two perdes and a halfe and take the towell
by the endes double and laye it on theh table, than take the ende of the
bought a handfull in your honde and wrappe it harde and laye the ende soo
wrapped bytwene two towelles upon that ende so wrapped laye your brede
botom to botom syxy or seven loves, than set your brede manerly in fourme,
and whan your soveraynes sable is thus arayed cover all other bordes wyth
salte trencheoures & cuppes. Also se thyne ewery be arayed with basyns &
ewers & water hote and colde and se ye have napkyns cuppes & spones & se
your pottes for wyne and ale bemade clene and to the surnape make ye
curtely with a clothe under a fayre double ary, than take the towelles
ende next you & btter ende of the cloth on the btter 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 ryghte ende of the table, ye muste guyde
it out & the marshall muste convey it, and loke on eche clothe the ryght,
than must ye reyle the upper pare of the towell and laye it without on
gronynge, and at every ende of the towell ye must convey halfe a halfe a
yerde that the fewer may make estate revecently and lette it be. And whan
you soverayne hath wasshen drawe the surnape even, than here the surnape
to the myddes of the borde & take it up before youre soverayne & here let
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 endes
of the table foure loves at a melle, and se that every persone have napkyn
and spone and wayte well to the fewer how many dysshes be covered and soo
many cuppes cover ye, than serveye forth the table manerly that every man
may speke you curtely.
Here endeth of the buttler and panter
yeman of the seller and every. And here foloweth servynge of flesshe.
Here foloweth servynge of flesshe.
The server must serve & from the borde
convey all maner of potages metes and sauces & every 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 eten
fastynge. Than goo to the borde of servynge and se ye have offycers redy
to convey and servauntes for to bere your dysshes. Also yf marshall
savyers and servantes of armes be there than serve forth your sovrayne
Fyrste sette ye forth mustarde and brawne potage bege motton stewed.
Fesande, swanne, capon, pygge, venyson bake, custarde, leche and
lombarde.Fruyter baunte with a subtylte two potages blaunche manger and
gelly. For Standarde venyson roste kydde fawne and cony, bustarde storke
crane pecocke with his tayle heronserve bytture woodcocke partryche plouer
rabet tes grete byrdes larkes, doucettes paynpuffe whyte leche ambre,
gelly creme of almondes, curle we brewe snytes quayle sparowe martynet
perche in gelly, pety perups quynces bake, leche dewgarde fruyter fayge
blandrelles or pepyns with carawaye in cometes wafers and hypocras they be
agreeable, Now this feest is done voyde ye the table.
Here endeth the servynge of flesshe. And
begynneth the kervynge of flessshe
The kerver must knowe the dervynge and the fayre handlynge of a knyfe
and how ye shall feche all maner of fowle, your knyfe must be sayre and
your hands must be clene & sasse not two fingers & a thombe upon your
knyfe. In the myddes of your honde set the hafte sure vnlassynge &
mynsynge with two fyngers & a thombe kervynge of brede layenge & boydying
of crommes with two fyngers and a thombe, loke ye have the cure, set never
on fysshe, flesshe, beest ne fowle more than twoe fyngers and thombe, than
take your lofe in your left honde & holde your knyge surely inbrawe not
the table clothe, but wype upon youre napkyn, than take the trenchoure
lofe in youre lefte honde and with the edge of your table knyfe take by
tyour trenchours as nye the poynt as ye may, than lay foure trenchoures to
your soverayne one by as other and laye theron other soure trenchoures or
elles twayne than take a lofe in your left hone & pare the lofe roude
about than cut the over cruste to your soverayne and cut the nether druste
& voyde the parenge & touche the lofe no more after it is so served than
clense the table that the server may serve your soverayne. Also ye muste
knowe the fumosytees of fysshe flesshe and floules & all maner of sauces
accordynge to theyr appetytes, these ben the fumosytees salte soure resty
fatte fryed senerves skynnes hony croupes yonge feders heedes pynyons
bones all maner of legges of beestes & fowels the better syde for these
ben fumosytees laye them never to your soverayne.
Take your knyfe in your honde and cut brawne in the dysshe as it lyeth
& laye it on your soveraynes trenchour & se there be mustarde. Venyson
with fourmenty is good for your soverayne touche not the venyson with your
honde but with your knyfe cut it.?????? with the edge of your knyfe and
cut it out in to the fourmenty, doo in the same wyse with person & bacon,
befe chyne and motton, pare the befe cut the motton & laye it to your
soverayne, beware of fomylytees, salte senewe fatte resty & rawe. In
syrupe fesande partryche stokdove & chekyns, in the left honde take them
by the pynyon & with the foreparte of your knyfe syfte 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, thewynges in the myddes & the legges after,
lay the brawne bytwene the legges & the wynges in the plater. Capon or
henne of grece syfte the legges than the wynges & caste on wyne or ale
than mynce the wynge & gyve your soverayne. Fesande partryche plover & lap
winge reyse the wynges & after the legges. Woodcocke bytture egryt snyte
curlewe & heronserve unlace theym breke of the pynyons necke & becke, than
reyse the legges & let the fetebe on styll than the wynges. A crane syse
the wynges fyrst & beware of the trumpe of his brest. Pecocke storke
bustarde & shouyllarde nlace them as a crane & lette the fete be on styl.
Quayle sparow larke mertynet pygyon swalowe & thrusshe the legges fyrste
than the wynges Fawne kydde and lambe laye the kydney to your soverayne
than lyfte up the sholder & gyve your soverayne a rybbe. Venyson roste cut
it in the dysshe & laye it to your soverayne. & cony lay him on the backe
cut away the ventes bytwene the hynder legges breke the canell bone than
reyse the sydes than laye & cony in the wombe on eche syde the chyne the
two sydes departed from the chyne tha laye the bulke chyne & sydes in the
dysshe So ye must mynce foure lesses to one morcets 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 them in they mydwaye. Custarde
cheke them inche square that yoru soverayne ma ete thereof. Doucettes pare
away the sydes & bottome beware of fumosytees. Fruyter vaunte fruyters ben
good hote: and all colde fruyters touche not. Tansey is good hote wortes
or gruell of befe or of motton is good. Gelly mortrus creme of almondes
blauche manget Jussel and charlet cabage and nombles of dere ben good &
all other potage and serves beware of.
Here endeth the cervynge of flesshe. And
beginneth sauces for all maner of fowles.
Mustarde is good wyth brawne befe chyne bacon & motton. Vergyus is good
to boyled chekyns and capon. Swanne with chawdrongs, rybbes of befe with
garlyke mustarde peper vergyus gynger, sauce to lambe pygge of fawne
mustard & suger to fesande partryche and conye, sauce gamelyne to heron
sewe egryt plouer & crane, to brese curlewe salte suger & water of tame,
to bustarde shovyllarde a bytturre sauce gamelyne, woodcocke lapwynge
larke quayle mertynet venyson and snyte with whyte salte, sparowes &
throstelles with salte & synamon, thus with all metes sauces shall have
Here endeth the sauces of all maner of
foules and metes
Here begynneth the feestes and servyce from
Easter unto Whytsondaye
On Eester day & so forth to Pentecost
after the Servynge of the table there shall be set brede trenchours and
spones after the estymacyon of them that shall syt there and thus ye shall
serve your soverayne laye trencours before hym, if he be a grete estate
lay fyve trenchours & he be of lower degre foure trenchours & of an other
degre thre trenchours, than cut brede for your soverayne after he know his
condecyons where it be cutte in the myddes or pared or elles for to be cut
in small peces. Also ye must understonde how the merte shall be served
before your soverayne & namely on Eester Daye after the governaunce &
servyce of the countre where ye were borne. Fyrste on that daye ye shall
serve a calfe loden and blessyd, and tthan soden egges with grene sauce
and set them before the moost pryncypall estate, and that lorde because of
his hyghe estate shall departe them all aboute hym, than serve potage as
wortes Jowetes or browes with befe motton or vele, & capons that ben
coloured with saffron and bake metes. And in the seconde course Jussell
with mamony and rosted edovred, & pegyons with bake metes as tartes
chewettes & fawnes & other after the dysposycyon of hte kokes. And at
soupertyme dyvers sauces of motton or vele in broche after the ordynaunce
of the stewarde and than chekyns with bacon vele rost pegyons or lambe and
pygges fete with vynegre & precely theron & a tansey fryed & other bake
metes, ye shall understande this maner of servyce dureth to Pentecost save
fysshe dayes. Also take hede how ye shall araye these thynges before your
soverayne, fyrst ye shall se there be grene sauces of sorellor of vynes
that is holde of sauce for the fyrst course, and ye shall begyn to reyse
Here endeth the feest of Eester 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 hy forth & laye hy in the plater as he sholde flee & serve your
soverayne & know well that capons or chekyns ben arayed after one save the
chekyns shall be sauced with grene sauce or bergyus.
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 seyse 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 & 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 a quale and reyse his legges and his winges 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 him with powders
of gynger mustard 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.
Unjoynte that bytture
Take a bytture & seyse his legges & his wynges as an heron and no sauce
but salte only.
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 a curlewe and reyse his legges and his wynges 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 bulke chyne and the sydes together
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 sale onely.
Mynce that plover.
Take a plover and reyse his legges and his wynges as an henne and no
sauce but onely salte
Take a snyte and reyse his wynges his legges and his sholders as a
plover and no sauce but salte.
Thye that woodcocke
Take a woodecocke & reyse his legges and his wynges as an henne this
done thyght the drayne. And here begynneth the feest from Pentecost unto
In the seconde course for the metes before layd 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 babtyst. **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 though must caste
on salte with wyne or with ale, than take the capon by the legges & caste
on the sauce a breke hym out & laye hym in a dysshe as he sholde flee.
Fyrst ye shall cut the ryght legge & the ryghte sholder & bytwenethe foure
membres laye the brawne of the capon with the croupe in the ende bytwene
the legges as it were possyble for to be Joyned agayne together & other
bake metes after. And in the seconde sourse potage shall be Jussell
charlet or mortrus with yonge geese vele porke pegyons or chekyns rosted
with payne puffe, fruyters and other bake metes after the ordynance of the
boke. Also the goose ought to be cut membre to membre begynnynge at the
ryght legge & soo forth under the ryghte wynge & not upon the Joynte above
& it ought for to be eten with greme garlyke or with soreil or tender
wynes or veryus in somer season after the pleasure of your soverayne. Also
ye shall understande that all maner of fowle that hathe hole fete sholde
be reysed gather the wynge and not above.
Here endeth the feest from Pentecost to
And here begynneth from the feest of saynt
John the baptyst unto Myghelmasse.
IN the fyrst course potage wortes gruell & foumentry with venyson and
mortrus and pestelles of porke with greme sauce. Rosted capon swanne with
chawdron. In the seconde sourse potage after the ordynaunce of the cokes
with rosted motton vele porke chekyns or endoured pygyons heron serves
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 wiythout 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 and he
sholde be eten with salte and poudre. Also ye shall understande that all
maner of fowles havynge open clawes as capon shall be tyred and arayed as
a capon and suche other.
From the feest of saynt Myghell unto the
feest of Crystmasse.
In the first course potage befe motton bacon or pestelles of porke or
with gose capon mallarde swanne or fesande as it is before sayd with
tartes or bake metes or chynes of porke. In the seconde course potage
ortrus or conyes or fewe, than roost flesshe motton porke vele pullettes
chekyns pygyons teeles wegyons mallardes partyche woodcocke plover bytture
curlewe heronsewe venyson roost grete byrdes lnytes feldefayres thrusshes
fruyters chewettes befe with sauce gelopere roost with sauce pegyll &
other bake metes as it is aforesayed. And yf ye kerve afore your lorde or
your lady ony soden flesshe kerve awaye the skynne above, than kerve
resonably of the fleshe to your lorde or lady & specyally for ladyes for
they wyll soone be angry for theyr thoughtes ben soone chaunged, and some
lordes wyll soone be pleased & some wyll not, as they be of complesion.
The goose & swanne may be cut as ye do other fowles & have hole fete or
elles as your lorde or your lady wylle aske it. Also a swanne ????? capon
or fesande ought for to be arayed as it is afore sayd, but the skynne must
be had awaye, & whan they ben kerved before your lorde or your lady, fo
generally the skynne of all maner hole foted foweles ben holsome for to be
eate. Also wyte ye well that al maner holed foted foweles that have theyr
lyvyng upon the water theyr skynnes ben holsome & 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 away from it. And the skynne of capon henne or chekyn ben not so
clene for they ete foule thynges in the strete, & therefore theyr skynnes
ben not holsome, for it is not 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 kyde they go in to the ryver &
there they clense them of theyr foule stynke. & Fesande as it is afore
sayd, but the skynne is not holsome, than take the heedes of all felde
byrdes and wood byrdes and fesande pecocke partryche woodcocke and curlewe
for they ete in theyr degrees foule thynges as wormes todes and other
Here endeth the feestes and the kervynge of
And here begynneth the servynge of fisshe
The fyrst course.
To goo to servynge of the fysshe musculade menewes in serve of porpas
or of samon bacon hetynge with suger grene fysshe pyke lampraye falens
porpas rosted bake guranarde and lampraye bake
The seconde course.
Gelly whyte and reed dates in comfetes congre lamon dorrey brytte
torbot hhalybut, for standarde base troute molette chevene sole eles and
lamprayes roost tenche in gelly.
The thyrde course.
Fresshe sturgyon breme perche in gelly a Joll of samon sturgyon and
welkes apples & rasyns dates capte with mynced gynger, wafers and Hypocras
they ben agreable, this feest is done voyde ye the table.
Here endeth servynge of fysshe. And here
foloweth kervynge of fysshe.
The kerver of fysshe must se to pessene and foutmentye the tayle and
the lyver ye must 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. If salte fysshe greme
fysshe salte samon & congre pare awaye the skyn, salte fysshe stocke
fysshe marlynge makrell and bake with butter take awaye the bones &
skynnes. & Pyke laye the wombe upon his trenchour with pyke sauce ynoughe.
& salte lampraye gobone it flatte in. vii or viiii peces & laye it to your
soverayne. & playce put out the water, than crosse hym with your knyfe
cast on salte & wyne or al.e. Gornarde rochet breme chevene base molet
roche perche sole makrell & whytynge haddocke and codlynge reyse theym by
the backe & pyke out the bones & clense the refet in the belly. Carpe
breme sole & troute backe & belly together. Samon congre sturgyon turbot
thorpole torbake hounde fysshe & halybut cut them in the dysshe as the
porpas abouthe, tenche in his sayce cut it eles & lamprayes roost pull of
the synne pyke out the bones thereto vynegre and soudre. & crabbe breke
hym in sonder in to the dysshe make the shelle clene & put in the stuffe
agayne tempre it with vynegre & pouder than cover it with brede and sende
it to the kytcheyn to hete, than set it to your soverayne and breke the
grete clawes and laye them in a dysshe. & creves drght hym thys 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. & Jol of of sturgyon cut it in the thynne morselles &
laye it roude aboute the dysshe. Fresshe lamprayne bake open the sasty,
than take whyte brede and cut it thynne & laye it in a dysshe & with a
spone take out galentyne & laye it upon the brede with reed wyne & pouder
of synamon, than cut a gobone fo the lamraye & 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 flouders gogyons menewes &
muscles eles and lamprayes sprottes is good in sewe, musculade in wortes,
oysters in ceuy oysters in gravy menewes & porpas samon & seele gelly
whyte and reed cremem and almondes dates in comfetes peres in quinces in
syrupe with percely rotes mortrus of houndes fysshe ryse standynge.
Here endeth the kervynge of fysshe. And
here begynneth 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 therepole & salte wale, lampray with galentyne,
vergyus to roche dace breme molet base flouders sole crabbe & chevene with
pouder of synamon, to thormebacke herynge hounderfysshe haddocke whytynge
& codde vyndegre pouder and synamon & gynger greme sauce is good with
grene fysshe and halybut cottell and fresshe turbot, put not your grene
sauce away for it is good with mustarde.
The chaumberlayne muste be dylygent &
clenely in his offyce with his heed kembed & soo to his soverayne that he
be not rechles and se that he have a clene sherte breche petycote and
doublet, than brusshe his holen within & without and se his shone &
slyppers be made clene, & at morne when your soverayne wyll arle warme his
sherte by the gyre & se he have a foot shete made in this maner. First set
a shayre by the fyre with a quysshen an other under his fete, than sprede
a shete over the dhayre & se there be redy a kerchefe and a combe, than
warme his peticote his doublet and his stomchere & 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 bouthe 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 you knee & aske you soverayne what
robe he wyll were & brynge hym such as your soverayne comandeth & put it
upon him tha doo his gyrdell about hym & take your leve manerly & go to
the chyrche or chapell to your soveraynes closet & laye carpettes &
quysshens & lay downe his boke of prayers, than drawe the curtynes and
take your leve goodly & go to your soveraynes chambre & cast all the
clothes of his bedde & bete the federbedde & the bolster, but loke ye
waast no feders than shake the blankettes & fetche shetes be fayre & swete
or elles loke ye have clene shetes, than make up his bedde manerly than l
ay the heed shete & the pyllowes, than take up the towel & the basyn &
laye carpettes about the bedde or wyndowes & cupbordes layde with
carpettes and quysshens. Also loke there be a good fyre brennynge bryght,
& se the hous of element be swete & clene & the prevy borde covered with a
grene cloth & a quysshen, than se there be blanket donne or cotton for
your soverayne, a loke ye have basyn & evere with water or a towel for you
soverayne, than take of his gowne, a brynge hym a mantell to kepe hym fro
colde, than brynge hym to the gyre & take of his shone & his hosen than
take a fyne kerchet of reynes & kembe his heed & put on his kerchet & his
bonet, than sprede downe his bedde laye the heed shete and the pyllowes, &
whan you soverayne is to bedde drawe the curtynes, than se there be morter
of ware or perchoures be redy, than dryve out dogge or catte & loke there
be basyn and brynall set nere your soverayne, than take your leve manerly
that your soverayne may take his rest meryly.
Here endeth of the chaumberlayne.
Here foloweth of the Marshall and the
the Marshall and the usshere muste
knowe all the estates of the chyrche and the hyghe estate of the kynge
with the blode royall.
The estate of a Pope hath no pere
The estate of an Emperour is nexte
The estate of 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 archedeken or knyght
The estate of 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 prothonate is above the popes collectour and a doctour
of both lawes
The estate of hym that hath ben mayre of London and servaunt of the
The estate of a mayster of the chauncery and other worshypfull
prechours of pardon and clerkes that ben gradewabel, & all other ordres of
shastyte persones and preestes worshypfull marchautes & gentylmen all
these may syt at the squyers table.
In archebysshop and a duke may not kepe the hall but eche estate by
them selfe in chaumbre or in bauylyon that nother se other.
Bysshoppes Marques Erles & Vycountes all these may syt two a messe.
A baron & the mayre of London & thre chefe Juges and the speker of the
parlyamnet & and abbot with a myter all these may syt two or thre at a
And al other estates may syt thre or foure at a messe
Also the Marshall muste understonde and knowe the blode royall for some
lorde is of blode royall and of small lyvelode. And a lady of lower degree
shall kepe the estate of her lordes blode, and therefore the royal blode
shal have the reverences as I have shewed you here before.
Also the 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 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 sende 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.
Aslo it is noo rebuke to a knyght to sette a grome of the kynge at his
Here endeth the boke of servyce and
kervynge and servynge and all maner of offyce in his 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 year
of our lorde. M.CCCCC,viii.