In the large monasteries, such as, for example, Edmundsbury, there were two cooks for the fish-dishes: the first was properly called the “fish-cook,” the other the “pittance-cook.” Their appointment was made for life, and by letters-patent signed by the abbot in Chapter, with the prior and the community as witnesses. Though called the “fish-cooks” these servants had also to attend to the general work of the kitchen, even on days when meat was eaten, and to cook the meat and make the gravy required; whilst the “pittance-cook” was specially detailed to fry or poach the eggs required for the extra portions, or to prepare whatever else took their place in the dishes served as pittances to the community, or to individuals such as the president of the refectory, and the priest who had sung the High Mass. These two cooks also had to help in the salting time, and in other common work of the kitchen. 7. INFIRMARY COOK To serve the sick a prudent, skilful cook was to be chosen by the infirmarian, who, besides the knowledge of his art, should have compassion and feel pity for the sufferings and afflictions of the sick. Like the officers previously named, the appointment of the infirmary cook was for life; but though he could not be moved at the whim of a superior, he was not formally appointed in Chapter, but by a letter from the infirmarian. Day and night he was to show himself solicitous for the welfare of those in the infirmary, and be ready at all times to make for them what they needed or might fancy. He, too, had to help in the general kitchen, and he had to obtain thence all the requisite food for those who were having their meals in the infirmary. Like the rest of the above-named officials, he had to give what help he could in the kitchen in the seasons of great pressure, and in particular at the time for the winter salting, about St. Martin’s Day. When the infirmary cook or servant came to die, for his faithful service he was borne to the grave, like all the other servants of the monastery, by the whole convent. His body was met at the great door of the church by the community in procession, and after Mass had been celebrated for the repose of his soul by the sub-sacrist, the monks carried his remains, as that of a good and faithful servant gone to his reward, to his last resting-place. In some houses there was even a special portion of the consecrated ground dedicated to the burial of monastic servants: at Bury, for example, it was called “Sergeant’s hill,” and the Custumal says that in that “venerable monastery” such old friends “shall never be forgotten in the prayers and devout supplications of the community.” 8. THE SALTER