Take hede whañ þe worshipfull{e} hed / þat is of any place hath wasch{e} afor{e} mete / and bigy{n}neth{e} to sey þe grace, Vn-to þe kechyñ þañ looke ye take your{e} trace, 664 Entendyng & at your{e} co{m}maundyng{e} þe s{er}uaund{es} of þe place; [Sidenote: I. Ask the Panter for fruits (as butter, grapes, &c.),] Furst speke w{i}t{h} þe panter{e} / or officer{e} of þe spicery For frutes a-fore mete to ete þem fastyng{e}ly, as butt{ur} / plommes / damesyns, grapes, and chery, 668 Suche in sesons of þe yer{e} / ar served / to make meñ mery, [Sidenote: if they are to be served. II. Ask the cook and Surveyor what dishes are prepared.] Serche and enquere of þem̅ / yf such{e} s{er}uyse shall{e} be þat day; þan co{m}myñ w{i}t{h} þe cooke / and looke what he will{e} say; þe surveyour{e} & he / þe certeynte tell{e} yow will{e} þay, 672 what met{es} // & how many disches / þey dyd for{e} puruay. [Sidenote: III. Let the Cook serve up the dishes, the Surveyor deliver them] And whañ þe surveour{e}[181] & þe Cooke / w{i}t{h} yow done accorde, þen shall{e} þe cook dresse all{e} þyng{e} to þe surveyng{e} borde, þe surveour{e} sadly / & soburly / w{i}t{h}-owteñ any discorde 676 Delyu{er} forth{e} his disches, ye to co{n}vey þem̅ to þe lorde; [Sidenote: and you, the Sewer, have skilful officers to prevent any dish being stolen.] And wheñ ye bith{e} at þe borde / of s{er}uyce and surveyng{e}, [Fol. 181.] se þat ye haue officers boþe courtly and co{n}nyng{e}, For drede of a disch{e} of your{e} course stelyng{e}[181], 680 whych{e} myght cawse a vileny ligtly in your{e} s{er}uice sewyng{e}. [Sidenote: IV. Have proper servants, Marshals, &c., to bring the dishes from the kitchen. V. You set them on the table yourself.] And se þ{a}t ye haue s{er}uytours semely / þe disches for to ber{e}, M{ar}chall{es}, Squyers / & s{er}geaunt{es} of armes[182], if þ{a}t þey be ther{e}, þat your{e} lord{es} mete may be brought w{i}t{h}out dowt or der{e}; 684 to sett it surely oñ þe borde / your{e} self nede not feer{e}. [Headnote: FIRST COURSE OF A FLESH DINNER.] [Sidenote: _A Meat Dinner._] A dynere of flesche.[183] [Sidenote: _First Course._] The Furst Course. [Sidenote: 1. Mustard and brawn. 2. Potage. 3. Stewed Pheasant and Swan, &c. 4. Baked Venison.] ++Furst set forth{e} mustard / & brawne / of boor{e},[184] þe wild swyne, Suche potage / as þe cooke hath{e} made / of yerbis / spice / & wyne, Beeff, motoñ[185] / Stewed feysaund / Swañ[186] w{i}t{h} the Chawdwyñ,[187] 688 Capou{n}, pigge / vensou{n} bake, leche lombard[188] / frutur{e} viaunt[189] fyne; +A Sotelte+