‘Galendyne is a sauce for any kind of roast Fowl, made of Grated Bread, beaten Cinnamon and Ginger, Sugar, Claret-wine, and Vinegar, made as thick as Grewell.’ Randle Holme, Bk. III., chap. III., p. 82, col. 2. See also Recipes in Markham’s Houswife, the second p. 70, and the first p. 77.
[l. 657.] A sewer, appositor ciborum. Appono, to sette vpon the table. Withals.
[l. 686.] See Randle Holme’s ‘relation of the Feast made by George Nevill, Arch-Bishop of York, at the time of his Consecration, or Installation, 7. Edw. IV. 1467-8,’ and his other Bills of Fare, p. 77-81, Book III. Chap. III.
[l. 686.] Mustard is a kind of sharp biting sauce, made of a small seed bruised and mixed with Vinegar. R. Holme.
[l. 686.] Dynere. Compare the King’s dinner in The Squyr of Lowe Degree.
The Squyer
He toke a white yeard in his hande,
Before the kynge than gane he stande,
And sone he sat hym on his knee,
And serued the kynge ryght royally