“Slow be the servers in serving, alwaye, But swift be they after, taking meate away; A special custom used is them amonge, No good dishe to suffer on borde to be longe. If the dishe be pleasante, whether fleshe or fishe, Ten hande at once swarme in the dishe; And if it be fleshe, ten knives shalt thou see Mangling the fleshe, and in the platter flee; Put there thy hands in peryl without fayle Without a gauntlet or a glove of mayle.” _Antiquary’s Portfolio_, p. 130. And next in minute detail. Thus including the reception of a guest. Let us first remember that the plates were commonly of bread, but sometimes of wood. When they were of bread, the loaves were first carefully pared; then the butler placed the salt-cellar before the principal guest, and in front of the salt-cellar, upon the carving knives, he was to place the bread. But before Grace this was to be removed, and replaced in thick slices one upon the other. “Thenne the karver or sewer most asserve every disshe in his degree after order, and course of service, as folowith:— First, mustard and brawne, swete wine served thereto. Potage. Befe and moton, swan or geese. Grete pies, capon or fesaunt, leche or fretours. Thenne if potage be chaungebill after tyme and season of the yere, as falleth, as here is rehersid: by exampel for befe and moton ye shall take Pestelles, or chynys of porke, or els Tonge of befe, or Tonge of the harte powdered, Befe stewed, Chekyns boylyd and bacon. Then against the secunde cours be redy, and come into the place, the kerver must avoyde and take upp the service of the first cours, begynnynge at the lowest mete forst, and all broke cromys, bonys, and trenchours, before the secunde cours and service be served. Thenne the secunde cours shall be served in manner and forme as ensample thereof, hereafter folowyng:— Potage-pigge Lamme stewed Conye Kidde roosted Crane Veneson roosted Heronseue Heronseue Bitoure Bitoure Egrete Pigeons Curlewe Rabetts Wodecock A bake meat Petrigge Stokke dovys stewed Plover Cony Snytys Mallard Qualys Gelys Fretours Wodecock Leche Great byrdys