Early English Meals and Manners

by Unknown

Peautre, [153/28], pewter;

cp. Margaret Paston’s Letter, Dec., between 1461 and 1466, modernized ed. 1841, v. 1, p. 159.

‘Also, if ye be at home this Christmas, it were well done ye should do purvey a garnish or twain of pewter vessell, two basins and two ewers, and twelve candlesticks, for ye have too few of any of these to serve this place.’ Orig. ed. vol. iv. p. 107, Letter xxx.

Pece, [203/792], cup.

Peck of oats a day for a horse, [197/608].

Pecocke of the se, [p. 120].

Pecten, a fish that winks, [p. 120].

Peeres, [6/78, 80], pears.

Pegyll sauce, [165/4]; [p. 174].

A malard of the downghyll ys good y-nogh for me wythe plesaunt pykle, or yt ys elles poyson, perde. Piers of Fullham, l. 196-7. E. Pop. P. vol. 2, p. 9.