“The manner of the board shall be this: At nine hours upon the flesh days—viz., Sunday, Monday, Tuesday, Wednesday, and Thursday—the said Andrew shall prepare to the said masters, and others that pay as they pay, ane soup of fine white bread, or ane portion of cold meat, as best may be had, with some dry bread and drink. At twelve hours the said Andrew shall cover ane table in the hall of the said College, and shall serve them in brose, skink, sodden beef, and mutton, the best in the market, rosted mutton or veel, as the commodity of the season of the year shall serve, with a fowl, or the equivalent thereof, with good wheat bread, the best in the market, without scarcity, and ‘gud staill aill, aucht or ten dayis auld, that sall be bettir nor the haill aill in the town,’ and at supper suchlike. And on fish days the said Andrew shall furnish every ane in the morning ‘ane callour fresch eg, with sum cauld meit or milk and breid, and sum dry breid and drink; at noone, kaill and eggis, herring, and thrie course of fische, give thai may be had, or the equivalent thairof in breid and milk, fryouris with dry breid as of befoir,’ and at supper suchlike. The mess of the bursars, which immediately follows, must be given literatim: ‘On the fleshe dayis, in the morning, everie ane of thame, ane soup of ait breid and ane drink; at noone, broois with ane tailye of fresche beif, with sufficient breid and aill to drink; at evening, on the said manner, ane tailye of fresche beif to everie meiss. On fische dayis, breid and drink as in the flesche dayis; at disjoone, ane eg; at noone, eggis, herring, and ane uther course; at evening sicklyke.’”[139]