[Footnote 179: See the duties and allowances of “A Sewar for the Kynge,” Edw. IV., in _Household Ordinances_, pp. 36-7; Henry VII., p. 118. King Edmund risked his life for his assewer, p. 36.] [Footnote 180: The word Sewer in the MS. is written small, the flourishes of the big initial O having taken up so much room. The name of the office of _sewer_ is derived from the Old French _esculier_, or the _scutellarius_, i.e. the person who had to arrange the dishes, in the same way as the _scutellery_ (scullery) was by rights the place where the dishes were kept. _Domestic Architecture_, v. 3, p. 80 _n._] [Footnote 181: See the duties and allowances of “A Surveyour for the Kyng” (Edw. IV.) in _Household Ord._ p. 37. Among other things he is to see ‘that no thing be purloyned,’ (cf. line 680 below), and the fourty Squyers of Household who help serve the King’s table from ‘the surveying bourde’ are to see that ‘of every messe that cummyth from the dressing bourde ... thereof be nothing withdrawe by the squires.’ _ib._ p. 45.] [Footnote 182: Squyers of Houshold xl ... xx squires attendaunt uppon the Kings (Edw. IV.) person in ryding ... and to help serve his table from the surveying bourde. _H. Ord._ p. 45. Sergeauntes of Armes IIII., whereof ii alway to be attending uppon the Kings person and chambre.... In like wise at the conveyaunce of his meate at every course from the surveying bourde, p. 47.] [Footnote 183: Compare the less gorgeous feeds specified on pp. 54-5 of _Liber Cure_, and pp. 449-50 of _Household Ordinances_. Also with this and the following ‘Dinere of Fische’ should be compared “the Diett for the King’s Majesty and the Queen’s Grace” on a Flesh Day and a Fish Day, A.D. 1526, contained in _Household Ordinances_, p. 174-6. Though Harry the Eighth was king, he was allowed only two courses on each day, as against the Duke of Gloucester’s three given here. The daily cost for King and Queen was £4. 3s. 4d.; yearly, £1520. 13s. 4d. See also in Markham’s Houswife, pp. 98-101, the ordering of ‘extraordinary great Feasts of Princes’ as well as those ‘for much more humble men.’] [Footnote 184: See Recipes for Bor in Counfett, Boor in Brasey, Bore in Egurdouce, in _H. Ord._ p. 435.] [Footnote 185: _Chair de mouton manger de glouton:_ Pro. Flesh of a Mutton is food for a glutton; (or was held so in old times, when Beefe and Bacon were your onely dainties.) Cot.] [Footnote 186: The rule for the succession of dishes is stated in _Liber Cure_, p. 55, as whole-footed birds first, and of these the greatest, as swan, goose, and drake, to precede. Afterwards come baked meats and other dainties.] [Footnote 187: See note to l. 535 above.]