Early English Meals and Manners Part 31

[Headnote: A FEST FOR A FRANKLEN.]

[Sidenote: _A Franklin's Feast._]

+A fest for a franklen.+

[Sidenote: Brawn, bacon and pease,]

++"A Franklen may make a feste Imp{ro}berabill{e}, brawne w{i}t{h} mustard is con{c}ordable, 796 bakon s{er}ued w{i}t{h} peson,

[Sidenote: beef and boiled chickens,]

beef or moton stewed s{er}uysable, Boyled Chykon or capon agreable, convenyent for e seson; 800

[Sidenote: roast goose, capon, and custade.]

Rosted goose & pygge full{e} profitable, Capon / Bakemete, or Custade Costable, when eggis & crayme be geson.

[Sidenote: _Second Course._ Mortrewes,]

erfor{e} stuffe of household is behoveable, 804 Mortrowes or Iussell{e}[211] ar delectable for e second course by reson.

[Sidenote: veal, rabbit, chicken, dowcettes,]

Than veel, lambe, kyd, or cony, Chykon or pigeon rosted tendurly, 808 bakemet{es} or dowcett{es}[212] w{i}t{h} all{e}.

[Sidenote: fritters, or leche,]

en followyng{e}, frytowrs & a leche lovely; Suche s{er}uyse in sesou{n} is full{e} semely To s{er}ue w{i}t{h} bothe chambur & hall{e}. 812

[Sidenote: spiced pears, bread and cheese,]

Then appuls & peris w{i}t{h} spices delicately Aft{ur} e terme of e yer{e} full{e} deynteithly, w{i}t{h} bred and chese to call{e}.

[Sidenote: spiced cakes, bragot and mead.]

Spised cak{es} and wafurs worthily 816 with{e} bragot[213] & meth{e},[214] us men may meryly plese well{e} bothe gret & small{e}."

[Sidenote: _Dinners on Fish-days._]

Sewes on fishe dayes. [Fol. 183b.]

[Sidenote: Gudgeons, minnows, venprides (?) musclade (?) of almonds, oysters dressed,]

++"Flowndurs / gogeons, muskels,[215] menuce in sewe, Eles, lampurnes, venprid{es} / quyk & newe, 820 Musclade in wortes / musclade[216] of almondes for stat{es} full{e} dewe, Oysturs in Ceuy[217] / oysturs in grauey,[218]

your helth{e} to renewe,

[Sidenote: porpoise or seal, pike cullis, jelly, dates, quinces, pears,]

The baly of e fresch{e} samon / els purpose, or seele[219], Colice[220] of pike, shrympus[221] / or p{er}che, ye know full{e} wele; 824 P{ar}tye gely / Creme of almond{es}[222] / dat{es} in confite / to rekeu{er} heele, Quinces & peris / Ciryppe w{i}t{h} p{ar}cely rot{es} / ri?t so bygyn yo{ur} mele.

[Sidenote: houndfish, rice, mameny. If you don't like these potages, taste them only.]

Mortrowis of houndfisch{e}[223] / & Rice standyng{e}[224] white, Mameny,[225] mylke of almond{es}, Rice rennyng{e} liquyte,-- 828 ese potages ar holsom for em at han delite {er}of to ete / & if not so / en taste he but a lite."

[Headnote: SAUCE FOR FISH.]

[Sidenote: _Fish Sauces._]

Sawce for fishe.[226]

[Sidenote: Mustard for salt herring, conger, mackerel, &c.]

++"Yowr{e} sawces to make y shall{e} geue yow lerynge: Mustard is[A] / is metest w{i}t{h} all{e} man{er} salt heryng{e}, 832 Salt fysch{e}, salt Congur, samou{n}, w{i}t{h} sparlyng{e},[227]

Salt ele, salt makerell{e}, & also with{e} m{er}lyng{e}.[228]

[Text note: ? _is_ repeated by mistake.]

[Sidenote: Vinegar for salt porpoise, swordfish, &c. Sour wine for whale, with powder.]

++Vynegur is good to salt purpose & torrentyne,[229]

Salt sturgeon, salt swyrd-fysch{e} savery & fyne. 836 Salt Thurlepolle, salt whale,[230] is good w{i}t{h} egr{e} wyne, with{e} powdur put {er}-on shall{e} cawse oon well{e} to dyne.

[Sidenote: Wine for plaice. Galantine for lamprey. Verjuice for mullet. Cinnamon for base, carp, and chub.]

Playce w{i}t{h} wyne; & pike with{e} his reffett; e galantyne[231] for e lamprey / wher{e} ey may be gete; 840 verdius[232] to roche / darce / breme / soles / & molett; Baase, flow[{n}]durs / Carpe / Cheven / Synamome ye {er}-to sett.

[Sidenote: Garlic, verjuice, and pepper, for houndfish, stockfish, &c.]

Garlek / or mustard, v{er}geus {er}to, pep{ur} e {po}wderyng{e}-- For ornebak / houndfysch{e} / & also fresch{e} heryng{e}, 844 hake[233], stokfysh{e}[234], haddok[235] / cod[236] / & whytyng{e}-- ar moost metist for thes met{es}, as techith{e} vs e wrytynge.

[Sidenote: Vinegar, cinnamon, and ginger, for fresh-water crayfish, fresh porpoise, sturgeon, &c.]

Vinegr{e} / powdur with{e} synamome / and gynger{e}, [Fol. 184.]

to rost Eles / lampurnes / Creve? dew dou?, and breme de mer{e}, 848 For Gurnard / for roche / & fresch{e} purpose, if hit appe{re}, Fresch{e} sturgeon / shrympes / p{er}che / molett / y wold it wer{e} her{e}.

[Sidenote: Green Sauce for green fish (fresh ling): Mustard is best for every dish.]

++Grene sawce[237] is good w{i}t{h} grene fisch[238], y her{e} say; botte lyng{e} / brett[239] & fresch{e} turbut / gete it who so may. 852 yet make moche of mustard, & put it not away, For w{i}t{h} euery disch{e} he is dewest / who so l.u.s.t to a.s.say.

[Sidenote: Other sauces are served at grand feasts, but the above will please familiar guests."]

Other sawces to sovereyns ar s{er}ued in som solempne festis, but these will plese them full{e} well{e} / {a}t ar but hoomly gestis. 856 Now have y shewyd yow, my son, somewhat of dyu{er}se Iestis at ar reme{m}bred in lord{es} courte / er{e} as all rialte restis."

[Sidenote: "Fair fall you, father! You have taught me lovesomely; but please tell me, too, the duties of a Chamberlain."]