Verjuice for mullet.
Cinnamon for base, carp, and chub.
Garlic, verjuice, and pepper, for houndfish, stockfish, &c.
Vinegar, cinnamon, and ginger, for fresh-water crayfish, fresh porpoise, sturgeon, &c.
Green Sauce for green fish (fresh ling): Mustard is best for every dish.
Other sauces are served at grand feasts, but the above will please familiar guests.”
“Fair fall you, father! You have taught me lovesomely; but please tell me, too, the duties of a Chamberlain.”
The Chamberlain’s Duties.
He must be diligent, neatly dressed, clean-washed, careful of fire and candle, attentive to his master, light of ear, looking out for things that will please.
The Chamberlain must prepare for his lord a clean shirt, under and upper coat and doublet, breeches, socks, and slippers as brown as a water-leech.