Selected quad for the lemma: end_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
end_n	arm_n	hand_n	left_a	1,362	5	10.2277	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A57071	The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...	Rabisha, William.	1661 (1661)	Wing R114; ESTC R20908	195,916	326

reboyled Wine to the Lees and it will help it and if your sweet Wine be pale draw it into a romney vessel for Leesing also let your Compost be fair and clean and your Ale five dayes old e●e men drink it Then keep your Office clean and be courteous to answer to each person and look you give no person paled drink for it will breed the scab And when you lay the cloth wipe the board clean then lay your cloth a Couch it is called let your fellow take the one end and hold you the other and draw the cloth straight the bought on the outer side take the outer parts and hand it even then take the third cloth and lay the bought on the inner side and lay estate both the upper part half a foot broad then cover the Cubbard and the Ewry with a Towell of Diaper then take a Towel about your neck and lay the one side of your Towel upon your left arm and thereon lay your Lords Napkin and lay on your arm seven loaves of bread with three or four trencher-loaves with the end of the Towel in your 〈◊〉 hand as the manner is then take the Salt-sell●… in your left hand and take the end of the Towel in your right hand to bear in spoons and knives then set your Salt on the right side where your Lord shall sit on the left side your Salt set your Trenchers then lay your knives and set your bread one loaf by another and your spoons and your Napkin fair folded beside your bread then cover your bread trenchers spoons and knives and at every side of the Table set a Salt-seller with two Trencher-loaves and if you will wrap your Lords bread stately you must square and proportion it and see that no loaf be more then another then shall you make your Wrapper handsomly then take a Towel of Reines of two yards and half and take it by the ends double lay it on the Table then take the end of the bought a handful in your hand wrap it hard then lay the end so wrapped between two Towels upon the end so wrapped this being done lay your bread bottom to bottom six or seven loaves then set your bread in good form And when your Lords Table is thus arrayed cover all other boards with salts trenchers and cups also see the Ewry be arrayed with Basons and Ewrs and water hot and cold and see you have Napkins cups and spoons and see your pots for Wine and Ale be made clean and to the Jurnape make the curtesie with a cloth under a fair double Napry then take the Towels end next you and the outer end of the cloth on the outer side of the Table and hold these three ends at once and fold them at once that a pleat pass not a foot broad then lay it even where it should lye and after meat wash with that that is at the right end of the Table you must give it out and the Marshall must convey it and look to each cloth the right side be outward and draw straight then must you raise the upper part of the Towel and lay it without any groaning and at every end of the Towel you must convey half a yard that the Sewer may take estate reverently and when your Lord hath washed draw the Jurnape even and bear it to the midst of the board then take it up before your Lord and bear it into the Ewry again and when your Lord is set look your Towel be about your neck then make your Obeysance then uncover your bread and lay it by the salt and lay your Napkin ●…fe and spoon afore him and look you set at the ends of the Table ●our loaves at a Mess see that every person have a Napkin and a spoon and observe the Sewer how many dishes be covered and so many cups cover you then serve you fore the Table decently that every man may speak of your courtesie Of the Sewing of fish THe Sewer must few and from the board convey all manner of Pottages Meats and Sauces and every day commune with the Cook and understand and know how many dishes shall be and speak with the Pantlers and Officers of the Spicery for fruits that shall be eaten fasting then go to the board of Sewing and see you have Officers ready to convey and servants to bear your dishes also if the Marshal Squires and Serjeants of Arms be there then you may serve your Lord without blame Service FIrst Mustard and Brawn Pottage Beef Mutton stewed Pheasants Swan Capon Pigg Venison Hake Custard Leach and Lumbard Fruiter-Vaunt with a subtilty two pottages blanched Manger and Jelly for standard Venison roast Kid Fawn and Cony Bustard Stork Crane Peacock with his tail Heron-shew Brittern Woodcock Partridge Plover Rabbits great birds ●…ks Doucets Pampuffe White-leach Amber Jelly Cream of Almonds Curlew Brew Snite Qualie Sparrow Martinet Pearch in Jelly petty Pervis Quinced baked Leach Dewgard Fruter Fage Blandrels or Pippins with Carrawaies in Confects Wafers and Ipocrass they be agreeable this feast being done void that Table Of Carving of flesh THe Carver must know the Carving and the fair handling of a knife and how he shall fetch all manner of fowl your knife must be fair and your hands clean and pass but two fingers and a thumb upon your knife in the midst of your hand set the haft sure unlasing the mincing with two fingers and a thumb carving of bread laying and voiding of crums with two fingers and a thumb look that you set never on fish flesh beast nor fowl more then two fingers and a thumb then take your loaf into your left hand and hold your knife sure foul not the Table-cloath but wipe upon your Napkin then take your Trencher loaf in your left hand and with the edge of your Table knife take up the Trenchers as near the point as you may then lay four Trenchers to your Lord one by another and lay thereon other four Trenchers or else two then take a loaf in your left hand and pare it round and cut the upper crust to your Lord and cut the neather crust and void the paring and touch the loaf no more after it is served then cleanse the Table that the Sewer may serve your Lord. You must know the fumositives of fish flesh and fowls and all manner of sauces according to their appetites these are fumositives salt sour rustie fat fryed sinews skins bony croups young feathers heads Pigeons bones and all manner of legs of beasts and fowls lay to the other side for these be fumositives lay them never to your Lord. Service TAke your knife in your hand and cut Brawn in the dish as it lyeth and lay on your Lords Trencher and see there be Mustard Venison with Frumenty is good for your Lord touch not the Venison with your hand but with your knife cut it out into the Furmity do in the same wise with Pease and Bacon Beef Hen