THE PANTER OR BUTLER. HIS DUTIES 3-9 41 (And Herein of Broaching Wine, of Fruits and Cheese, and of the Care of Wines in Wood) [Headnote: THE DUTIES OF THE PANTER OR BUTLER.] [Headnote: OF FRUITS BEFORE DINNER AND AFTER SUPPER.] [Headnote: THE TREATMENT OF WINES WHEN FERMENTING.] NAMES OF SWEET WINES 9 117 HOW TO MAKE YPOCRAS 9-12 121 [Headnote: HOW TO MAKE YPOCRAS.] THE BOTERY 12-13 177 [Headnote: THE BOTERY.] HOW TO LAY THE TABLE-CLOTH, ETC. 13-14 185 [Headnote: HOW TO LAY THE CLOTH AND WRAP UP BREAD.] HOW TO WRAP UP BREAD STATELY 14-16 209 HOW TO MAKE THE SURNAPE 16-17 237 [Headnote: HOW TO LAY THE SURNAPE AND TABLE.] HOW TO MANAGE AT TABLE 17-18 257 SYMPLE CONDICIONS, 18-21 277 (Or Rules for Good Behaviour for Every Servant) [Headnote: SYMPLE CONDICIONS: HOW TO BEHAVE.] THE CONNYNGE OF KERVYNGE 21-3 313 [Headnote: HOW TO CARVE, AND TO LAY TRENCHERS.] FUMOSITEES 23-4 349 [Headnote: FUMOSITEES.] KERUYNG OF FLESH 24-30 377 [Headnote: KERUYNG OF FLESH.] BAKE METES (How to Carve) 30-2 477 [Headnote: HOW TO CARVE LARGE ROAST BIRDS, SWAN, CAPON, &C.] [Headnote: HOW TO CARVE THE CRANE, FAWN, VENISON, &C.] [Headnote: HOW TO CARVE LARGE AND SMALL BIRDS.] [Headnote: HOW TO CARVE DOWCETES AND PAYNE PUFF.] FRIED METES; WITH L’ENVOY 33-4 501 POTAGES 34-5 517 [Headnote: POTAGES.] DIUERCE SAWCES 35-7 529 [Headnote: THE SAUCES FOR DIFFERENT DISHES.] KERVYNG OF FISCH{E} 37-45 546 [Headnote: HOW TO CARVE HERRINGS AND SALT FISH.] [Headnote: HOW TO CARVE PLAICE AND OTHER FISH.] [Headnote: HOW TO CARVE CRABS AND CRAYFISH.] [Headnote: HOW TO CARVE WHELKS AND LAMPREYS.]