I shall take the later English and the Normans together, on account of the intermixture of the two nations after the Conquest, since, as lord Lyttelton observes, the English accommodated them elves to the Norman manners, except in point of temperance in eating and drinking, and communicated to them their own habits of drunkenness and immoderate feasting [21]. Erasmus also remarks, that the English in his time were attached to _plentiful and splendid tables_; and the same is observed by Harrison [22]. As to the Normans, both William I. and Rufus made grand entertainments [23]; the former was remarkable for an immense paunch, and withal was so exact, so nice and curious in his repasts [24], that when his prime favourite William Fitz- Osberne, who as steward of the household had the charge of the Cury, served him with the flesh of a crane scarcely half-roasted, he was so highly exasperated, that he lifted up his fist, and would have strucken him, had not Eudo, appointed _Dapiser_ immediately after, warded off the blow [25]. _Dapiser_, by which is usually understood _steward of the king's household_ [26], was a high officer amongst the Normans; and _Larderarius_ was another, clergymen then often occupying this post, and sometimes made bishops from it [27]. He was under the _Dapiser_, as was likewise the _Cocus Dominicæ Coquinæ_, concerning whom, his assistants and allowances, the _Liber Niger_ may be consulted [28]. It appears further from _Fleta_, that the chief cooks were often providers, as well as dressers, of victuals [29]. But _Magister Coquinæ_, who was an esquire by office, seems to have had the care of pourveyance, A.D. 1340 [30], and to have nearly corresponded with our _clerk of the kitchen_, having authority over the cooks [31]. However, the _Magnus Coquus_, _Coquorum Præpositus_, _Coquus Regius_, and _Grans Queux_, were officers of considerable dignity in the palaces of princes; and the officers under them, according to Du Fresne, were in the French court A.D. 1385, much about the time that our Roll was made, 'Queus, Aideurs, Asteurs, Paiges, Souffleurs, Enfans, Saussiers de Commun, Saussiers devers le Roy, Sommiers, Poulliers, Huissiers' [32]. In regard to religious houses, the Cooks of the greater foundations were officers of consequence, though under the Cellarer [33], and if he were not a monk, he nevertheless was to enjoy the portion of a monk [34]. But it appears from Somner, that at Christ Church, Canterbury, the _Lardyrer_ was the first or chief cook [35]; and this officer, as we have seen, was often an ecclesiastic. However, the great Houses had Cooks of different ranks [36]; and manors and churches [37] were often given _ad cibum_ and _ad victum monachorum_ [38]. A fishing at Lambeth was allotted to that purpose [39].