The book of carving four diners (two men -- one wearing a crown -- and two women) seated at a table, one servant standing to the left and presenting a dish; two other servants and a jester standing by in the foreground ¶ Here beginneth the book of carving and sewing/ and all the feasts in the year for the service of a prince or any other estate as ye shall find each office the service according in this book following. ¶ Termes of a carver. Break that dear lesche that brawn rear that goose life that swan sauce that capon spoil that hen frusshe that chicken unbrace that malarde unlace that coney dismember that heron display that crane dysfygure that peacock unjoint that bittern untache that curlewe allay that fesande wing that partridge wing that quail mince that plover thy that pegyon border that pasty thy that woodcock thy all manner of small birds tymbre that fire tyere that egg chine that salmon string that lampraye splatte that pike sauce that plaice sauce that tench splay that breme side that haddock tusk that barbell culpon that trout fin that cheven transsene that eel traunche that sturgyon undertraunche that purpose tayme that crab barb that lopster ¶ Here hendeth the goodly terms. ¶ Here beginneth Butler and Panter. THou shalt be Butler and Panter all the first year/ and ye must have three pantry knives/ one knife to square trenchoure loves/ an other to be a chyppere/ the third shall be sharp to make smooth trenchoures/ than chyppe your sovereigns breed hot and all other breed let it be a day old/ household breed three days old/ trencher breed four days old/ than look your salt be white and dry/ the planer made of ivory two inches broad & three inches long/ & look that your salt seller lid touch not the salt/ than look your table clothes towells and napkins be fair folden in a chest or hanged upon a perch/ than look your table knives he fair pullysshed & your spoons clean/ than look ye have two tarryours a more & a less & wine cannelles of box made according/ a sharp gymlot & faucettes. And when ye set a pipe on brooch do thus/ set it four finger breed above the neither chime upwards aslaunte/ and than shall the lies never a rise. Also look ye have in all seasons butter cheese apples peers nots plommes grapes dates figs & raisins compost green ginger and chardequynce. Serve fasting butter plommes damesons cherries and grapes. after meet peers nots strawberries hurtelberyes & hard cheese. Also brandrels or pepyns with carawey in confetes. After supper roast apples & peers with blanch powder & hard cheese/ be ware of cow cream & of good strawberries hurtelberyes jouncat for these will make your sovereign seek but he eat hard cheese/ hard cheese hath these operations/ it will keep the stomach open/ butter is wholesome first & last for it will do away all poisons/ milk cream & jouncat they will close the maw & so doth a posset/ therefore eat hard cheese & drink romney modom/ beware of green sallettes & raw fruits for they will make your sourayne seek/ therefore set not much by such meats as will set your teeth on edge therefore eat an almond & hard cheese/ but eat non moche cheese without romney modon. Also if divers drinks if their fumosytees have disposed your sovereign let him eat a raw apple and the fumosytees will cease measure is a merry mean & it be well used/ abstinence is to be praised when god therewith is pleased. Also take good heed of your wines every night with a candle both red wine and sweet wine & look they reboil nor leek not/ & wash the pipe heads every night with cold water/ & look ye have a chynching iron adds and linen clothes if need be/ & if the reboil ye shall know by the hissing/ therefore keep an empty pipe with the lies of coloured rose & draw the reboyled wine to the lies & it shall help it. Also if your sweet wine pale draw it in to a romney vessel for lessing. ¶ Here followeth the names of wines. ¶ Reed wine/ white wine/ claret wine/ osey/ capryke/ campolet/ renysshe wine/ malvesey/ bastard/ tire romney/ muscadel/ clarrey/ raspys/ vernage/ vernage wine cut/ pyment and hippocras. For to make hippocras. ¶ Take ginger/ pepper/ grains/ canell/ cinnamon/ sugar and tornsole/ than look ye have five or sire bags for your hippocras to run in & a perch that your renners may ren on/ than must ye have vi peautre basins to stand under your bags/ than look your spice be ready/ & your ginger well pared or it be beaten to powder than look your stalks of cinnamon be well coloured & sweet canell is not so gentle in operation cinnamon is hot and dry/ grains of paradico been hot and moist/ ginger/ grains/ long pepper/ and sugar been hot and moist/ cinnamon/ canell & red wine been hot and dry/ tornsole is wholesome/ for reed wine colouring. Now know ye the proportions of your hippocras/ than beat your poudres each by themself & put them in bladders & hang your bags sure that no bag touch other/ but let each basin touch other let the first basin be of a gallon and each of the other of a potell/ than put in your basin a gallon of reed wine put thereto your poudres and stir them well/ than put them in to the first bag and let it run/ than put them in to the second bag/ than take a piece in your hand and assay if it be strong of ginger/ and allay it with cinnamon/ and it be stroge or cinnamon/ allay it with sugar/ and look ye let it run through six renners/ & your hippocras shall be the finer/ than put your hippocras in to a close vessel and keep the receit/ for it will serve for sews/ than serve your sovereign with wafers and hippocras. Also look your composte be fair and clean/ and your ale five days old or men drink it/ than keep your house of office clean & be courteous of answer te each person and look ye give no person no dowled drink/ for it will break the scab. And when ye lay the cloth wipe the board clean with a clout/ than lay a cloth a couch it is called take your fellow that one end & hold you that other end than draw the cloth straught the bought on the utter edge/ take the utter part & hang it even/ than take the third cloth and lay the bought on the inner edge/ and lay estate with the upper part half a foot broad/ than cover thy cupboard and thine ewery with the towel of diaper/ than take thy towel about thynecke and lay that one side of the towel upon thy left arm/ and there on lay your sovereigns napkin/ and lay on thine arm seven loves of breed with three or four trencher loves with the end of the towel in the left hand as the manner is/ than take thy salt seller in thy left hand and take the end of the towel in your right hand to bear in spoons and knives/ than set your salt on the right side where your sovereign shall sit and on the left side the salt set your trenchers/ than lay your knives & set your breed one loaf by an other/ your spoons and your napkins fair folden beside your breed/ than cover your breed and trenchoures spoons and knives/ & at every end of the table set a salt seller with two treachour loves/ and if ye will wrap your sovereigns breed stately ye must square and proportion your breed and see that no loaf be more than an other/ and than shall ye make your wrapper manly/ than take a towel of reins of two yards and an half and take the towel by the ends double and lay it on the table/ than take the end of the bought a handful in your hand and wrap it hard and lay the end so wrapped between two towells upon that end so wrapped lay your breed bottom to bottom six or seven loves/ than set your breed mannerly in form/ and when your sovereigns table is thus arrayed cover all other boards with salt trenchoures & cups. Also so thine ewery be arrayed with basins & ewers & water hot & cold/ and see ' ye have napkins cups & spoons/ & see your pots for wine and ale be made clean and to the surnape make ye courtesy with a cloth under a fair double napry/ than take the towells end next you/ & the utter end of the cloth on the utter side of the table & hold these three ends at once & fold them at once that a plight pass not a foot broad/ than lay it even there it should lie. And after meet wash with that that is at the right end of the table/ ye must guide it out and the marshal must convey it/ and look on each cloth the right side be outward & draw it straight/ than must ye raise the upper part of the towel & lay it without any groaning/ and at every end of the towel ye must convey half a yard that the sewer may make estate reverently and let it be. And when your sovereign hath washen draw the surnape even/ than bear the surnape to the mids of the board & take it up before your sovereign & bear it in to the ewery again. And when your sovereign it set look your towel be about your neck/ than make your sovereign courtesy/ than uncover your breed & set it by the salt & lay your napkin knife & spoon afore him/ than kneel on your knee till the purpayne pass eight loves/ & look ye set at the ends of the table four loves at a mess/ and se that every person have napkin and spoon/ & wait well to the sewer how many dishes be covered the so many cups cover ye/ than serve ye forth the table mannerly that every man may speak your courtesy. ¶ Here endeth of the Butler and Panter yeoman of the seller and ewery. And here followeth sewing of flesh. THe sewer must sew & from the board convey all manner of pottages meats & sauces/ & every day common with the coke and understand & wite how many dishes shall be and speak with the panter and officers of the spicery for fruits that shall be eten fasting. Than go to the board of sewing and see ye have officers ready to convey & servants for to bear your dishes. Also if marshal squires and servants of arms be there than serve forth your sovereign withouten blame. ¶ service. ¶ first set ye forth mustard and brawn pottage beat motton stewed. Fesande/ swan/ capon/ pygge venison bake/ custard/ and leche lombarde. Fruyter vaunt with a subtlety two pottages blanch manger and jelly. For standard venison roast kid fawn & coney/ buzzard stork crane peacock with his tail heronsewe bittern woodcock partridge plover rabettes great birds larks doucettes paynpuffe white leche amber/ jelly cream of almonds curlewe brew snytes quail sparrows martynet perch in jelly/ petyperuys quyces bake leech dewgarde fruy●er fayge blandrelles or pepyns with caraway in confettes wafers and hippocras they be agreeable. Now this feast is done void ye the table. ¶ Here endeth the sewing of flesh. And beginneth the carving of flesh. THe carver must know the carving and the fair handling of a knife and how ye shall seche all manner of fowl/ your knife must be fair and your hands must be clean & pass not two fingers & a thumb upon your knife. In the mids of your hand set the half sure unlassing the mincing which two fingers & a thumb carving of breed laying & voiding of crumbs with two fingers and a thumb/ look ye have the cure/ set never on fish/ flesh/ be'st/ ne soul more than two fingers and a thumb/ than take your loaf in your left hand & hold your knife surely/ enbrewe not the table cloth/ but wipe upon your napkin/ than take your trenchover loaf in your left hand and with the edge of your table knife take up your trenchers as nigh the point as ye may/ than lay four trenchers to your sovereign one by an other/ and lay thereon other four trenchers or else twain/ than take a loaf in your lift hand & pair the loaf round about/ than cut the over crust to your sovereign and cut the neither crust & void the paring & touch the loaf no more after it is so served/ than cleanse the table that the sewer may serve pour sovereign. Also ye must know the fumosytces of fish flesh and fowls & all manner of sauces according to their appetites these been the fumosytes/ salt sour testy fat fried sinews skins honey croupes young feathers heads pygyons bones all manner of legs of bestees & fowls the utter side for these been fumosytees lay them never to your sovereign. ¶ service. ¶ Take your knife in your hand and cut brawn in the dish as it lieth & lay it on your sovereigns trencher & see there be mustard. venison with fourmenty is good for your severayne touch not the venyso with your hand but with your knyse cut it xii draughts with the edge of your knife and cut it out in to the fourmenty/ do in the same wise with peasen & bacon beef chine and motton/ pair the beef cut the motton/ & lay to your sovereign/ beware of fumosytees/ salt senewe fat resty & raw. In syrup fesande partridge stokdove & chickens/ in the left hand take them by the pinion & with the forepart of your knife lift up your wings/ than mince it in to the syrup/ beware of skin raw & senowe. Goos tele malarde & swain raise the legs than the wings/ lay the body in the mids or in another platter/ the wings in the mids & the legs after lay the brawn between the legs/ & the wings in the platter. Capon or hen of grece lift the legs than the wings & cast on wine or ale than mince the wing & give your sovereign. Fesande partridge plover or lapwing raise the wings & after the legs. woodcock bittern egryt snipe curlewe & heronsewe unlace them break of the pinions neck & beck/ than raise the legs & let the feet be on still than the wings. A crane raise the wings first & beware of the trump in his breast. Pecoke stork buzzard & shovyllarde unlace them as a crane and let the feet be on still. Quayle sparrow lark martynet pegyon swallow & thrush the legs first than the wings Fawn kyde and lamb lay the kidney to your sovereign than life up the shoulder & give your sovereign a rib. venison roast cut it in the dish & lay it to your sovereign. A coney lay him on the back cut away the ventes between the hinder legs break the canell bone than raise the sides than lay the coney on the womb on each side the chine the two sides departed from the chye than lay the bulk chine & sides in the dish Also ye must mice four loesses to one morsel of meet that your sovereign may take it in the sauce. All bake meats that been hot open them a 'bove the coffin & all that been cold open them in the midway. custard cheek them inch square that your sovereign may eat thereof. Doucettes pare away the sides & the bottom beware of fumosytes. Fruyter vaunt fruyter say be good better is fruyter pouch apple fruyters been good hot/ and all cold fruters touch not. Tansey is good hot wortes or gruel of beef or of motton is good. jelly mortrus cream almonds blanch manger jussell and charlet cabbage and nombles of a dear been good/ & all other pottage beware of. ¶ Here endeth the carving of flessshe. And beginneth sauces for all manner of fowls. MVstarde is good with brawn beef chine bacon & motton. Vergius is good to boiled chickens and capon/ swan with cauldrons/ rib of beef with garlic mustard pepper vergyus ginger sauce to lamb pig & fawn/ mustard & sugar to fesande partridge and conye/ sauce gamelyne to heron sew egryt plover & crane/ to brew curlewe salt sugar & water of tame/ to buzzard shovyllarde & bittern sauce gamelyne: woodcock lapwing lark quail mertynet venison and snite with white salt/ sparrows & throstelles with salt & cinnamon/ thus with all meats sauce shall have the operations. ¶ Here endeth the sauces for all manner of fowls and meats. ¶ Here beginneth the feasts and service from Eester unto whitsunday. ON Eester day & so forth to Pentycost after the serving of the table there shall be set breed trenchours and spoons after the estimation of them that shall sit there and thus ye shall serve your sovereign lay trenchours/ & if he be of a lower degree estate lay five trenchers/ & if he be of lower degree four trenchers/ & of an other degree three trenchers/ than cut breed for your sovereign after ye know his conditions whether it be cut in yn mids or pared or else for to be cut in small pieces. Also ye must understand how the meet shall be served before your sovereign & namely on Easter day after the governance & service of the country where ye were borne. first on that day he shall serve a calf sudden and blessed/ and than sudden eggs with green sauce and set them before the most principal estate/ and that lord by cause of his high estate shall depart them all about him/ than serve pottage as wortes jowtes or brows with beef motton or vele/ & capons that been coloured with saffron and bake meats. And the second course jussell with mamony and roasted endoured/ & pegyons with bake meats as tarts chewettes & flawnes & other after the disposition of the cooks. And at soupertyme divers sauces of motton or vele in broche after the ordinance of the steward/ and than chickens with bacon vele roast pegyons or lamb & kid roast with the heed & the portenaunce on lamb & pigs feet with vinegar & parsley thereon & a tansye fried & other bake meats/ ye shall understand this manner of service dureth to Pentecoste save fish days. Also take heed how ye shall array these things before your sovereign/ first ye shall see there be green sauces of sorrel or of wines that is hold a sauce for the first course/ and ye shall begin to raise the capon. ¶ Here endeth the feast of Easter till Pentecoste. And here beginneth carving of all manner of fowls. ¶ Sauce that capon. ¶ Take up a capon & lift up the right leg and the right wing & so array forth & lay him in the platter as he should flee & serve your sovereign & know well that capons or chickens been arrayed after one sauce the chickens shall be sauced with green sauce or vergyus. ¶ lift that swan. ¶ Take and dyghte him as a goose but let him have a largyour brawn & look ye have chawdron. ¶ Alaye that fesande. ¶ Take a fesande and raise his legs & his wings as it were an hen & no sauce but only salt. ¶ wing that partridge. ¶ Take a partridge and raise his legs and his wings as a hen/ & ye mince him sauce him with win powder of ginger & salt/ that set it upon a chafing-dish of coals to warm and serve it. ¶ wing that quail. ¶ Take a quail and raise his legs and his wings as an hen and no sauce but salt. Display that crane. ¶ Take a crane and unfold his legs and cut of his wings by the joints than take up his wings and his legs and sauce him with poudres of ginger mustard vinegar and salt. dismember that heron. ¶ Take an heron and raise his legs and his wings as a crane and sauce him with vinegar mustard powder of ginger and salt. Vnjoint that bittern. ¶ Take a bittern and raise his legs & his wings as an heron & no sauce but salt. Break that egryt. ¶ Take an egryt and raise his legs and his wings as an heron and no sauce but salt. Vntache that curlewe. ¶ Take a curlewe and raise his legs and his wings as an hen and no sauce but salt. ¶ Vntache that brew. ¶ Take a brew and raise his legs and his wings in the same manner and no sauce but only salt & serve your sovereign. Unlace that coney. ¶ Take a coney and lay him on the back & cut away the ventes/ than raise the wings and the sides and lay bulk chine and the sides together sauce vinegar and powder of ginger. Break that sarcel. ¶ Take a sarcel or a teal and raise his wings & his legs and no sauce but salt only. mince that plover. ¶ Take a plover and raise his legs and his wings as an hen and no sauce but only salt. A snipe. ¶ Take a snipe and raise his wings his legs and his shoulders as a plover and no sauce but salt. ¶ Thy that woodcock. ¶ Take a woodcock & raise his legs and his wings as an hen this done dight the brain. And here beginneth the feast from Pentecost unto midsummer IN the second course for the meats before said ye shall take for your sauces wine ale vinegar and poudres after the meet be & ginger & canell from Pentecost to the feast of saint john baptist. ¶ The first course shall be beef motton sudden with capons or roasted/ & if the capons be sudden array him in the manner aforesaid. And when he is roasted thou must cast on salt with wine or with ale/ than take the capon by the legs & cast on the sauce & break him out & lay him in a dish as he should flee. first ye shall cut the right leg and the right shoulder & between the four members lay the brawn of the capon with the croupe in the end between the legs as it were possible for to be joined again together/ & other bake meats after And in the second course pottage shall be jussell charlet or mortrus with young geese vele pork pygyons or chickens roasted with pain puff/ truyters and other bake meats after the ordinance of the coke. Also the goose ought to be cut member to member beginning at the right leg and so forth under the right wing & not upon the joint above/ & it ought for to be eaten with green garlic or with sorrel or tender wines or vergyus in summer season after the pleasure of your sovereign. Also ye shall understand that all manner of fowl that hath hole feet should be raised under the wing and not above. ¶ Here endeth the feast from Pentecost to midsummer. And here beginneth from the feast of saint Iohn the baptist unto michaelmas. IN the first course pottage wortes gruel & fourmenty with venison and mortrus and pestelles of pork with green sauce. Roasted capon swan with chawdron. In the second course pottage after the ordinance of the cooks with roasted motton vele pork chickens or endoured pygyons heron sews fruyters or other bake meats/ & take heed to the fesande he shall be arrayed in the manner of a capon/ but it shall be done dry without any moisture and he shall be eaten with salt and powder of ginger. And the heronsewe shall be arrayed in the same manner without any moisture & he should be eaten with salt and powder. Also ye shall understand that all manner of fowls having open claws as a capon shall be tired and arrayed as a capon and such other. ¶ From the feast of saint Myghell unto the feast of Crystynmasse. IN the first course pottage beef motton bacon or pestelles of pork or with goose capon mallarde swan or fesande as it is before said with tarts or bake meats or chines of pork. In the second course pottage mortrus or conies or sew/ than roast flesh motton pork vele pullets chickens pygyons teeles wegyons mallards partridge woodcoke plover bittern curlewe heronsewe/ venison roost great birds snytes fe●defayres thrusshes fruyters chewettes beef with sauce gelopere roost with sauce pegyll & other bake meats as is aforesaid. And if ye carve afore your lord or your lady any sudden flesh carve away the skin above/ than carve reasonably of the flesh to your lord or laby & specially for ladies for the will soon be angry for their thoughts been soon changed/ and some lords will be soon pleased & some will not/ as they be of compleccyon. The goose & swan may be cut as ye do other fowls that have hole feet or else as your lord or your lady will ask it. Also a swain with chawdron capon or fesande ought for to be arrayed as it is aforesaid/ but the skin must be had away/ & when they been carved before your lord or your lady/ for generally the skin of all manner cloven footed fowls is unwholesome/ & the skin of all manner hole footed fowls been wholesome for to be eaten. Also weet ye well that all manner hole footed fowls that have their living upon the water their skins been wholesome & clean for by the cleanness of the water/ & fish is their living. And if that they eat any stinking thing it is made so clean with the water that all the corruption is clean gone away from it. And the skin of capon hen or chicken been not so clean for the eat foul things in the street/ & therefore the skins been not so wholesome/ for it is not their kind to enter in to the river to make their meet void of the filth. Mallarde goose or swan they eat upon the land foul meet/ but anon after their kind they go to the river & their they cleanse them of their foul stink. A fesande as it is aforesaid/ but the skin is not wholesome/ than take the heads of all field birds and wood birds as fesande peacock partridge woodcock and curlewe for they eat in their degrees foul things as worms toads and other such. ¶ Here endeth the feasts and the carving of flesh And here beginneth the sewing of fish. ¶ The first course. TO go to sewing of fish musculade menewes in sew of porpas or of salmon bacon hearing w sugar green fish pike lampraye salens porpas roasted bake gurnarde and lampraye bake. ¶ The second course. ¶ Jelly white and read dates in confetes congres salmon dorrey brytte turbot halybut/ for standard base trout molette chevene sele eyes & lampreys roost tench in jelly. ¶ The third course. ¶ Fresh sturgyon breme perch in jelly a jowl of salmon sturgyon and welkes apples & peers roasted with sugar candy. figs of malyke & raisins dates caped with mynced ginger/ wafer's and hippocras they been agreeable/ this feast is done void ye the table. ¶ Here endeth sewing of fish. And here followeth carving of fish. THe carver of fish must see to pessene & fourmentye the tail and the liver ye must look if there be a salt purpose or sele turrentyne & do after the form of venison/ baken hearing lay it whole upon your sovereigns trencher/ white hearing in a dish open it by the back pike out the bones & the row & see there be mustard. Of salt fish green fish salt salmon & congre pare away the skin/ salt fish stock fish marling mackerel and hake with butter take away the bones & the skins. A pike lay the womb upon his trencher with pike sauce enough. A salt lampraye gobone it flat in vii or viii pieces & lay it to your sovereign. A plaice put out the water/ than cross him with your knife cast on salt & wine or ale Gornarde rochet breme chevene base molet roche perch sole mackerel & whyting haddock and codling raise them by the back & pike out the bones & cleanse the refet in the belly. carp breme sole & trout back & belly together. Salmon congre sturgyon turbot thorpole thornebacke hound fish & halybut cut them in the dish as the porpas about/ tench in his sauce cut it/ eyes & lampreys roost pull of the skin pike out the bones put thereto vinegar & powder. A crab break him a sunder in to a dish make the shell clean & put in the stuff again tempre it with vinegar & powder than cover it with breed and send it to the kitchen to heat/ than set it to your sovereign and break the great claws and lay them in a dish. A creves dight him thus depart him a sunder & slytee the belly and take out the fish pare away the reed skin and mince it thin put vinegar in the dish and set it on the table without heat. A jol of sturgyon cut it in thin morsels & lay it round about the dish. Fresh lampraye bake open the pasty/ than take white breed and cut it thin & lay it in a dish & with a spoon take out galentyne & lay it upon the breed with reed wine & powder of cinnamon/ than cut a gobone of the lampraye & mince the gobone thin and lay it in the galentyne than set it upon the fire to heat. Fresh hearing with salt & wine/ shrimps well piked floundres gogyons menewes & musceles eyes and lampreys sprottes is good in sew/ musculade in wortes/ oystres in cevy oysters in gravy menewes in porpas salmon & seel jelly white and reed cream of almonds dates in comfetes peers and quinces in syrup with parsley roots mortrus of hounds sysshe rise standing. ¶ Here endeth the carving of fish. And here beginneth sauces for all manners fish. MVstarde is good for salt hearing salt fish salt congre salmon sparling salt eel & ling vinegar is good with salt porpas turrentyne salt/ sturgyon salt threpole & salt wale/ lampray with galentyne/ vergyus to roche dace breme molet base flounders sole crab and chevene with powder of cinnamon to thornebacke hearing houndefysshe haddock whyting & cod vinegar powder of cinnamon & ginger green sauce is good with green fish & halybut cottell & fresh turbot/ put not your green sauce away for it is good with mustard. ¶ Here endeth for all manner of fauces for fish according to their appetite. ¶ The chamberlain. THe chamberlain must be diligent & cleanly in his office with his heed kembed & so to his sovereign that he be not reckless & see that he have a clean shirt breach petticoat and doublet/ than brusshe his hosen within & without & see his shone & slippers be made clean/ & at morn when your sovereign will arise warm his shirt by the fire/ & see ye have a foot sheet made in this manner. first set a chair by the fire with a cuysshen an other under his feet/ than spread a sheet over the chair and see there be ready a kerchief and a comb/ than warm his petticoat his doublet and his stomacher/ & than put on his hosen & his shone or slippers than strike up his hosen mannerly & tie them up than lace his doublet hole by hole & lay the cloth about his neck & comb his heed/ than look ye have a basin & an ewer with warm water and a towel and wash his hands/ than kneel upon your knee & ask your sovereign what rob he will were & bring him such as your sovereign commandeth & put it upon him than do his girdle about him & take your leave mannerly & go to the church or chapel to your sovereigns closet & lay carpentes & cuysshens & lay down his book of prayers/ than draw the curtynes and take your leave goodly & go to your sovereigns chamber & cast all the clothes of his bed & beat the federbedde & the bolster/ but look ye waste no feathers than shall the blankettes & see the sheets be fair & sweet or else look ye have clean sheets/ than make up his bed mannerly than lay the head sheets & the pillows/ than take up the towel & the basin & lay carpentes about the bed or windows & cupboards laid with carpets and cuysshyns. Also look there be a good fire brenning bright/ & see the house of hesement be sweet & clean & the privy board covered with a green cloth and a cuysshyn/ than see there be blanked done or cotton for your soverrayne/ & look ye have basin & ever with water & a towel for your sovereign/ than take of his gown & bring him a mantel to keep him fro cold/ than bring him to the fire & take of his shone & his hosen than take a fair kercher of reins & comb his heed & put on his kercher and his bonnet/ than spread down his bed lay the heed sheet and the pillows/ & when your sovereign is to bed draw the curtynes/ than see there be mortar or wax or perchoures be ready/ than drive out dog or cat & look there be basin and urinal set near your sovereign/ than take your leave mannerly that your sovereign may take his rest merrily. ¶ Here endeth of the chamberlain. ¶ Here followeth of the Marshal and the usher THe Marshal and the usher must know all the estates of the church and the high estate of a king with the blood royal. ¶ The estate of a Pope hath no peer. ¶ The estate of an Emperor is next. ¶ The estate of a king. ¶ The estate of a cardinal ¶ The estate of a kings son a prince. ¶ The estate of an archbishop. ¶ The estate of a duke ¶ The estate of a bishop ¶ The estate of a marquis ¶ The estate of an earl ¶ The estate of a viscount ¶ The estate of a baron. ¶ The estate of an abbot with a mitre ¶ The estate of the three chief judges & the Mayor of London. ¶ The estate of an abbot without a mitre ¶ The estate of a knight bachelor ¶ The estate of a prior dene archdeacon or knight ¶ The estate of the master of the rolls. ¶ The estate of other justices & barons of the checker ¶ The estate of the mayre of calais. ¶ The estate of a provincial a doctor divine ¶ The estate of a prothonat he is above the pope's collector and a doctor of both the laws. ¶ The estate of him that hath been mayre of London and servant of the law. ¶ The estate of a master of the chancery and other worshipful preachers of pardon and clerks that been gradewable/ & all other orders of chastity persons & priests worshipful merchants & gentlemen all this may sit at the squires table. ¶ An archbishop and a duke may not keep the hall but each estate by themself in chamber or in pavilion that neither see other. ¶ bishops Marquis Earls & Vycountes all these these may sit two at a mess. ¶ A baron & the mayre of London & three thief judges and the speaker of the parliament & an abbot with a mitre all these may sit two or three at a mess ¶ And all other estates may sit three or four at a mess ¶ Also the Marshal must understand and know the blood royal for some lord is of blood royal & of small livelihood. And some knight is wedded to a lady of royal blood she shall keep the estate that she was before. And a lady of lower degree shall keep the estate of her lords blood/ & therefore the royal blood shall have the reverence as I have showed you here before. ¶ Also a marshal must take heed of the birth and next of the line of the blood royal. ¶ Also he must take heed of the kings officers of the Chancellor Steward chamberlain treasurer and Controller. ¶ Also the marshal must take heed unto strangers & put them to worship & reverence for and they have good cheer it is your sovereigns honour. ¶ Also a Marshal must take heed if the king send to your sovereign any message and if he send a knight receive him as a baron. and if he send a squire receive him as a knight/ and if he send you a yeoman receive him as a squire/ and if he send you a groom recerue him as a yeoman. ¶ Also it is no rebuke to a knight to set a groom of the king at his table. ¶ Here endeth the book of service & carving and sewing & all manner of office in his kind unto a prince or any other estate & all the feasts in the year. imprinted by winkin de word at London in Flete street at the sign of the son. The year of our lord god. M. CCCCC.xiii. printer's device of Wynkyn de Worde winkin de word