Selected quad for the lemma: justice_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
justice_n	chief_a	master_n	roll_n	2,746	5	11.2200	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A69185	The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing.; Good huswifes jewell. Part 2	Dawson, Thomas.	1597 (1597)	STC 6395; ESTC S105210	44,704	120

Mackrell and Hake with butter take away the bones and the skinnes a pike lay the wombe vpon his trencher with pike sauce enongh a salte lampray gobon is in vii or eight peeces and lay it to your soueraigne a place put out the water then crosse him with your knife cast on salt wine or ale Gurnard rochet breame cheuin base melet roch pearch soll macrell whiting haddocke and codling raise them by the backe and pick out the bones and clense the refet in that belly Carpe breame sol and troute back and belly together Salmon conger sturgion turbut thirbol thornbach hound fish and halibut cut them in the dishes the porpos about tenche in his sauce cut two els lampraies rost pull of the skin pyke out the bones put thereto Vineger and powder a Crab breake him asunder in a dishe and make that shell cleane and in the stuffe againe temper it with vineger and pouder them couer it with bread and send into the kitchin to heate then set it to your soueraigne and lay them in a dish a creuis dight him thus depart him asunder and slit the belly and take out the fish pare away the red skin and mince it thin put vineger in the dish and sette it on the table without eating a ioule of sturgion cut it in thinne morsels and lay it round about the dish Fresh lamprey bake open the pastie than take white breade and cutte it thin and lay it in a dish and with a spoone take out galentine and lay it vppon the breade with red wine and pouder of sinamon thā cut gobon of the lamprey mince the gobon thin lay it in the galentine than set it vpon the fire to heate fresh hering with salt and wine shrimps well picked flounders gogines menews muscles eles lampries sports is good in sew Muscnlade in wortes oisters in sew oisters in grauy menews in porpas salmond in séele gellie white and red cream of almonds dates in confects Peares and quinces in sirroppe with parcely roots mortrus of houndefish raise standing Heere endeth the caruing of fish And here beginneth sauces for all fish Mustard is good for salt hering salt fish salt conger salmon sparling salt ele and ling vineger is good with salt Purpos turrentine salt sturgion salt thrilpole and salt whale lamprey with gallantine vergis to roche dace breme molet bace floūders salt crab and ch●uin with pouder of sinamon to thorneback hering houndfish haddock whiting and cod vineger pouder of sinamon and ginger green sauce is good with gréene fish and halibut cottell and fresh turbut put not your gréene sauce away for it is good with mustard Heere endeth all maner of sauces for fish according to their appetite The chamberlaine The Chamberlaine must be diligent cleanly in his office with his head kembed and so to his soueraigne that he be not retchles and see that ye haue a clean shirt brech petticote and doublet than brush his hosen within and without see his shone and his slippers bee cleane and at morne when your soueraine will arise warme his shirt by the fire and see yee haue a foote sheet made in this maner First set a chair by the fire with a cushion another vnder his feet than spread a sheet ouer the chair and see there bee readie a kerchiefe and a combe than warme his petticote his dublet and his stomacher and than put on hys dublet and his stomacher and than put on his hosen and shone or slippers than strike vp his hosen mannerlie and tie them vp than lace his doublet hole by hole and lay a cloth vpon his necke and head than look ye haue a basin and an ewer with warme water a towell to wash his hands than knele vpon your knee ask your souerain what robe he wil weare bring him such as hee commandeth and put it vpon him and take your leaue manerlye and goe to the Church or Chappel to your soueraines Closet and Carpets and Cushions and lay downe his booke of prayers than drawe the Curtaines and take your leaue goodly and goe to your sousraigns chamber and cast all the clothes of the bed and heate the feather bed and the bolster but looke yee washe no feathers then the blankets and sée the sheetes bee faire and sweete or els looke yee haue cléene shéets than lay the head shéets and the pillows than take vp the towell and the basin lay carpets about the bed or in windowes and cupbordes layd with quishins also looke there bee a good fire burning bright and sée if the house of easement bee sweete and cleane and the priuy boord couered with greene cloth and a Quishin then sée there bee blanket doune or cotton for your soueraigne and looke yee haue a Basin or a ewer with water and a towel for your soueraine than take off his gown and bring him a mantell to kéep him from colde than bring him to the fire and take off his shone and his hosen thē take a faire kerchif of reines and kembe his head and put on his kercheife and his bonet than spred downe his bed lay the head shéet and the pillowes and when your soueraigne is to hed draw the curtaines then sée there be morter or waxe or perchours ready than driue out dog or cat and looke there be basins and vrinall set néere your soueraigne than take your leaue mannerly that your soueraine may take his rest merrily Heere endeth of the Chamberlaine Heere followeth of the Marshall and the vsher The Marshal and the Usher must know all the estates of the land and the high estate of a king with the blood royall The estate of a King The estate of a Kings sonne a prince The estate of a Duke The estate of a Marques The estate of an Earle The estate of a Bishop The estate of a Vicount The estate of a Baron The estate of the thrée chiefe Judges and the Maior of London The estate of a Knight bacheler The estate of a knight Deane Archdeacon The estate of the master of the Rols The estate of other Justices and Barons of Cheker The estate of the Maior of Callice The estate of a Doctor Deuine The estate of a Doctor of both the Laws The estate of him that hath bin Maior of London and sergeant of the Law The estate of a maister of the chancery other worshipfull preachers and clarkes that be granduable and al other orders of chast persons and priests worshipful marchants and gentlemen all thesemay sit at the squires table A Duke may not kéep the hal but each estate by them selfe in chamber or in pauilion that neither see other marques Erles Bishops and vicaunts al these may sit at a messe a baron and the Maior of London and thrée chéefe Judges and the speaker of the Parliment all these may sit two or three at a messe and all other states may sit thrée or foure at a messe also