Antiquitates culinariae, or, curious tracts relating to the culinary affairs of the old English / with a preliminary discourse, notes and illustrations by Richard Warner.

Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: Antiquitates culinariae, or, curious tracts relating to the culinary affairs of the old English / with a preliminary discourse, notes and illustrations by Richard Warner. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    ■ “ At fupper upon eatynge dayes for carvers and offycers, at foure of the “ clocke; my lady and the houfeholde at five of the clocke, at fupper. “ When my lady is ferved of the fecond courfe, at dynner, at fupper, the “ chamber is: rewarded, and the halle, with breade and ale, after the difcretyon ** of the ulher-f*. Rewardes from the kytchen is there none, favinge to ladyes “ and gentlewomen; to the heade offycers, if they be prefent; to the deane of “ the chappell, to the almoner, to the gentlemen ufhers, to the carvers; cup- “ bearers, and fewers, to the cofferer, to the clerke of the kytchin, and to the “ marfhall. “ There is none that dyneth in their offyces, favinge only the cookes, the “ fcullery, the fawcerye, the porters, the baker, if they be occupyed with “ bakeinge. “ Uppon Sondaye, Tuefdaye, and Thurfdaye, the houfeholde at dynner is “ ferved with beefe and mutton, and one rofte; at fupper, leyched beefe, and “ mutton rofte. “ Uppon Mondaye and Wenfdaye at dynner, one boyled beefe and mutton; “ at fupper, ut fupra. “ Upon faftinge dayes, falte fyfhe, and two difhes of frefhe fifhe; if there “ come a principall feafte, it is ferved like unto the feafte honorablye. <( If Mondaye or Wenfdaye be hollidaye, then is the houfeholde ferved with “ one rofte, as in other dayes. “ Upon Satterdaye at dynner, fait fyfhe, one frefh fyfhe, and butter ; at fup- “ per fait filhe and egges. ** Wyne daylie to the heade offycers when they be prefente, to the ladyes and “ gentlewomen, to the deane of the chappell, to the almoner, to the gentlemen “ ufhers, to the cofferer, to the clerke of the kytchin, and to the marfhall. “ Upon Frydaye is made paymente for all manner of frefhe cates J, at every ** moneth ende is made paymente for all manner other thinges, on everye quarter “ ende the chapeil is payde of their wages. “ At every halfe yeare, the wages is payde to the houfeholde, and livery§ “ clothe once a yeare. Payment of fees out of the houfeholde is made once a “ yeare. “ Proclamacyon is made foure times a yeare aboute Berkhamfted in market “ townes, to underftande whether the purveyors, cators, and others, make true “ paymente of my ladyes money or not; and alfo to underftande by the fame, “ whether my ladyes fervantes make true paymente for theyre owne debts or not, “ and if any defaulte be found a remedy to be had forthwith for a recompence. “ Break- f That is, thofe whofe different flations in the family, entitle them to fit either in the chamber or the hall, are at this time, regaled with bread and ale. X Cates. Provifions Opfonia. Vide Jun. Etym. Ang. in Verb. § Called livery cloth, becaufe it was a prefent delivered by the Lord to the fervants at dated periods. Chaucer fays, “ That is the conifaunce of my livery, to all my retinue delivered.” Vide Jun. Etym. Ang. in Verb. The liverie was generally given at Michaelmas, for among our anceftors, the year as to household affairs, was clofed at that time. We indeed preferve a trace of this cuftom even now, for over the larger part of the kingdom, it is cuftomary to hire and difcharge fervants at Michaelmas, Vide Percy notes in North. Houfe. Book.