"Playce with wyne; & pike withe his reffett;
the galantyne for the lamprey | where they may be gete;
verdius to roche | darce | breme | soles | & molett;
Baase, flowndurs | Carpe | Cheven | Synamome ye ther-to sett...."
In like manner, the first page or introduction to "The Boke of Keruynge" will present at a glance many of the forms of food that were in use at the time, especial reference being made to the terms employed by the English carver. The writer attacks his subject boldly—much as an old angling-master describes a trout rushing for the palmer-fly at night—and is apparently thoroughly acquainted with his important function:
¶ Here begynneth the boke of Keruynge and sewynge | and all the feestes in the yere, for the seruyce of a prynce or ony other estate, as ye shall fynde eche offyce, the seruyce accordynge, in this boke folowynge.
¶ Terms of a Keruer
- Breke that dere
- lesche yt brawne
- rere that goose
- lyft that swanne
- sauce that capo
- spoyle that henne
- frusshe that chekyn
- vnbrace that malarde
- vnlace that cony
- dysmember that heron
- dysplaye that crane
- dysfygure that pecocke
- vnioynt that bytture
- vntache that curlewe
- alaye that fesande
- wynge that partryche
- wynge that quayle
- mynce that plouer
- thye that pegyon
- border that pasty
- thye that wodcocke
- thye all maner of small byrdes
- tymbre that fyre
- tyere that egge
- chyne that samon
- strynge that lampraye
- splatte that pyke
- sauce that playce
- sauce that tenche
- splay that breme
- syde that haddocke
- tuske that barbell
- culpon that troute
- fynne that cheuen
- traussene that ele
- traunche that sturgyon
- vndertraunche yt purpos
- tayme that crabbe
- barbe that lopster
- ¶ Here hendeth the goodly termes.
- ¶ Here begynneth
- Butler and
- Panter.
- Breke that dere
- lesche yt brawne
- rere that goose
- lyft that swanne
- sauce that capo
- spoyle that henne
- frusshe that chekyn
- vnbrace that malarde
- vnlace that cony
- dysmember that heron
- dysplaye that crane
- dysfygure that pecocke
- vnioynt that bytture
- vntache that curlewe
- alaye that fesande
- wynge that partryche
- wynge that quayle
- mynce that plouer
- thye that pegyon
- border that pasty
- thye that wodcocke
- thye all maner of small byrdes
- tymbre that fyre
- tyere that egge
- chyne that samon
- strynge that lampraye
- splatte that pyke
- sauce that playce
- sauce that tenche
- splay that breme
- syde that haddocke
- tuske that barbell
- culpon that troute
- fynne that cheuen
- traussene that ele
- traunche that sturgyon
- vndertraunche yt purpos
- tayme that crabbe
- barbe that lopster
- ¶ Here hendeth the goodly termes.
- ¶ Here begynneth
- Butler and
- Panter.
On the title-page of the volume is a picture of two ladies and two gentlemen at dinner, with an attendant bringing a dish, two servants at a side-table, and a jester. The dish was doubtless well spiced with ginger, and washed down with malmsey, clarrey, or renysshe wine, if not with ypocras or some other potent liquid accompaniment.
The expressions "vnbrace that malarde" and "dysmember that heron" assure one that a wild fowl, however coriaceous, must have quickly succumbed to the manipulation of his glittering steel. In no form of carving, whether of meats, poultry, or game, does the skill of the carver appear to greater advantage than in disjointing wild fowl. This indeed calls for a trenchant blade and a thoroughly competent practitioner. Witness the artist who follows every joint and ligament as a stream follows its varying curves, and who lays out the rosy breast just as if it had stopped beating in its flight. The ghosts of many a mallard, broad-bill, and teal must quake in horror when they remember the fate that awaited their earthly lot after their course had been checked by the fowler and they fell into hands unworthy to conduct their post-mortem. But the duck has been avenged by an anonymous bard who has execrated the ruthless matador as he deserves:
"We all look on with anxious eyes