Early English Meals and Manners Part 62

-- 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 Iuges & the Mayre of London.

-- The estate of an abbot without a myter

-- The estate of a knyght bacheler

-- The estate of a pryour, dene, archedeken, or knyght

[Fol. B 6.]

-- The estate of the mayster of the rolles.

-- The estate of other Iustices & barons of the cheker

-- The estate of the mayre of Calays.

-- The estate of a prouyncyall, a doctour dyvyne,

-- The estate of a prothonat: he is aboue the popes collectour, and a doctour of bothe the lawes.

-- The estate of him that hath ben mayre of London and seruaunt of the lawe.

-- [a] The estate of a mayster of the chauncery, and other worshypfull prechours of pardon, and clerkes that ben gradewable / & all other ordres of chastyte, persones & preestes, worshypfull marchauntes & gentylmen, all this may syt at the squyers table.

-- [b] An archebysshop and a duke may not kepe the hall, but eche estate by them selfe in chaumbre or in pauylyon, that neyther se other.

-- [c] Bysshoppes, Marques, Erles, & Vycou{n}tes, all these may syt two at a messe.

-- [d] A baron, & the mayre of London, & thre chefe Iuges, and the speker of the parlyament, & an abbot with a myter, all these may svt two or thre at a messe

-- [e] And all other estates may syt thre or foure at a messe

-- [f] Also the Marshall muste vnderstande and knowe the blode royall, for some lorde is of blode royall & of small lyuelode. And some knyght is wedded to a lady of royal blode; she shal kepe the estate that she was before. And a lady of lower degree shal kepe the estate of her lordes blode / & therfore the royall blode shall haue the reuere{n}ce, as I haue shewed you here before.

-- Also a marshall muste take hede of the byrthe, and nexte of the lyne, of the blode royall.

-- [g] Also he must take hede of the kynges offycers, of the Chaunceler, Stewarde, Chamberlayne, Tresourer, and Controller.

-- Also the marshall must take heed vnto straungers, & put them to worshyp & reuerence; for and they haue good chere it is your soueraynes honour.

-- Also a Marshall muste take hede yf the kynge sende to your souerayne ony message; and yf he send a knyght, receyue hym as a baron; and yf he sende a squyre, receyue hym as a knyght / and yf he sende you a yoman, receyue hym as a squyer / and yf he sende you a grome, receyue hym as a yoman.

-- Also it is noo rebuke to a knyght to sette a grome of the kynge at his table.

[Sidenotes: _Of the Marshal and Usher._ He must know the orders of precedence of all ranks.

A Cardinal before a Prince.

The Mayor of London ranks with the 3 Chief Justices.

The Knight's equals.

The ex-Mayor of London.

[a] The Esquire's equals. [b] Who must dine alone, [c] who 2 together, [d] who 2 or 3, [e] who 3 or 4. [f] The Marshall must know who are of royal blood, for that has the reverence. [g] He must take heed of the King's officers, do honour to strangers, and receive a Messenger from the King as if one degree higher than he is, for a King's groom may sit at a Knight's table.]

-- Here endeth the boke of seruyce, & keruynge, and sewynge, and all maner of offyce in his kynde vnto a prynce or ony other estate, & all the feestes in the yere. Enprynted by wynkyn de worde at London in Flete strete at the sygne of the sonne. The yere of our lorde G.o.d M.CCCCC.xiij.

[+Wynkyn .de. worde's+ device here.]

[Sidenotes: Here ends this Book printed by Wynkyn de Worde. A.D. 1513.]

NOTES.

Wynkyn de Worde introduces some dishes, sauces, fish, and one wine, not mentioned by Russell.

The new _Dishes_ are--

_Fayge_ (p. 157, l. 10). This may be for _Sage_, the herb, or a variety of Fritter, like _Fruyter vaunte_ (p. 157, l. 2; p. 159, l. 24), _fruyter say_ (p. 159, l. 24), or a dish that I cannot find, or a way of spelling figs.

_Fruyter say_, p. 159, l. 24. If _say_ is not for _Sage_, then it may be a fish, contrasted with the _vaunte_, which I suppose to mean 'meat.'

_Sey_ is a Scotch name for the Coalfish, _Merlangus Carbonarius_.

Yarrell, ii. 251.

_Charlet_ (p. 159, l. 28). The recipe in 'Household Ordinances,' p. 463, is, Take swete cowe mylk and put into a panne, and cast in therto ?olkes of eyren and the white also, and sothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe." Another recipe for Charlet Enforsed follows, and there are others for Charlet and Charlet icoloured, in Liber Cure, p. 11.

_Jowtes_, p. 160, last line. These are broths of beef or fish boiled with chopped boiled herbs and bread, _H. Ord._ p. 461. Others are made 'with swete almond mylke,' _ib._ See 'Joutus de Almonde,' p. 15, _Liber Cure_. For 'Joutes' p. 47; 'for oer ioutes,' p. 48.

_Browes_, p. 160, last line. This is doubtless the Brus of Household Ordinances, p. 427, and the _bruys_ of Liber Cure, p. 19, l. 3, brewis, or broth. Brus was made of chopped pig's-inwards, leeks, onions, bread, blood, vinegar. For 'Brewewes in Somere' see _H. Ord._ p. 453.

_Chewettes_, p. 161, l. 4, were small pies of chopped-up livers of pigs, hens, and capons, fried in grease, mixed with hard eggs and ginger, and then fried or baked. _Household Ordinances_, p. 442, and _Liber Cure_, p. 41. The Chewets for fish days were similar pies of chopped turbot, haddock, and cod, ground dates, raisins, prunes, powder and salt, fried in oil, and boiled in sugar and wine. _L. Cure_, p. 41. Markham's Recipe for 'A Chewet Pye' is at p. 80-1 of his _English Houswife_. _Chewit_, or small Pie; minced or otherwise. R. Holme. See also two recipes in MS.

Harl. 279, fol. 38.