After the secunde cours served, kerved, and spente, it must be sene cuppys to be filled, trenchours to be voyded, thenne by goode avysement the tabill must be take uppe in manner as folowith: first, when tyme foloweth, the panter or boteler muste gader uppe the sponys: after that done by leyser, the sewer or carver shall begyne at the lowest ende, and in order take upp the lowest messe, after the syde tabill be avoyded and take upp: and thenne to procede to the principal tabill, and there honestly and clenly avoyde and withdrawe all the service of the high tabill: therto the kerver must be redy, and redely have avoyded togeder in all the broke brede, trenchours, comys lying upon the tabill, levyng none other thyng, save the salte selar, hole brede (if any be lefte), and cuppys. After this done by good deliberacion and avysement, the kerver shall take the service of the principall messe in order and rule, begynnynge at the lowest and so procede in rule unto the laste. And thereuppon the kerver to have redy a voyder, and to avoyde all men’s trenchours, broke brede in another clene disshe voyder, and cromys, which with the kervyng knyf shall be avoyded from the tabill, and thus procede untill the table be voyded. Thenne the kerver shall go into the cuppibord, and redresse and ordeyne wafers into toweyles of raynes (table-cloth) or fine napkyns, which moste be cowched fayre and honestly uppon the tabill, and thenne serve the principall messe first, and thorowe the tabill, i or ij if it so require. Therto moste be servid swete wine: and in feriall tyme, serve cheese, scraped with sugar and sauge levis, or else that it be fayre kerved hole: or frute as the season of the year geveth, strawberys, chevys, peyres, appelis: and in wynter, wardens, costardys roste, rosted on fisshe days with blanche powder, and so serve it forth.