FIrst ye thust be diligent to know your Masters pleasure and to know the order, & custome of his house. For diuers maisters are of sundry conditions & appetites. And if thou be admitted in any office as Buttry, or Pantry, in some places they are all one. Then take an in­uētory of all such thinges as ye take charge of, how it is spent. For it pleaseth a maister to haue a true reckening, thē in your office of y^e pantry se y^t your bread be chipped & squared, & note how much ye spend in one day. Also se your napry clene, & sort euery thig by it self, the clene frō y^e foul & kepe your house of office clene, & all that belongeth to it. Whē your master wil go to his meate, take a towel about your neck, thē take a cupbord cloth, a basin & an ewer, & a towell to aray your cupborde, then couer your table, & set on salt, brede & trenchours, the salt before y^e bread, & tren­chours before the salt, & set your napkins & spones on the cupbord redy, & lay euery mā a trēchour and napkin and a spone: & if ye haue mo messes then one at your masters table consider what degre y^e persons are of, & thereafter you may serue thē, & thē set down euery thig at that messe as before, except your karuing kniues. If there be many gē ­tlemē or yomē, thē set on bread, salt, trēchours, spones, after they be set, or els after y^e custō of the house. Also sō do vse to set before euery mā a lofe of bread & his cup, & some vse the cōtrary, thus must you haue respect to the custō of your house, & in some places it is vse to set drink & a lofe or two. In some places the keruer dooth vse to sewe and set downe and goeth before the course, and beareth no dishe, and in some place, he beareth the firste dishe, and maketh obeysaunce to his Mayster, and setteth it down couered before the degre of a Knight, or els not vsed, & take of the couers & set them by. Also the karuer hath authoritie to carue to all at his masters mes in special, also vnto other that sit ioyning by them if he list, also ye haue voyders in a redines to auoid the morsels that they do leane on their [Page] trenchours. Then with your trenchour knife take of such fragments and put them in your voyder, and set thē cleā again. And whether youre soueraign haue trenchours or bread voyd the ōce or twise, specialy whē they are wet, or geue him clean, and as ye se men leaue eating of the first and second dish: so auoyd them from the table. And then if that so bee ye haue any more courses then one or two: ye may make the more hast in voyding, and euer let one dish or two stand till the next course, and then take vp all and set downe freshe and cleane voyders withall, and let thē not be to ful or ye empty them, and then set cleane againe and looke what sauce is ordeined for anye meat voyde a­way the sauce therof when ye take away the meate. And at the degree of a knight ye may set down your cup, coue­red, and lift of the couer and set it on again, and when he listeth to drink and taketh of the couer: take the couer in thy hand and set it on again, and when he hath dronken looke the cup of wine or ale be not empty, but often renued. Also the karuer shall breake his dish before his master or at side Cupbord with cleane kniues, and se there be no lack of bread nor ale, and when men haue wel eaten, and do beginne to ware wery of eating, or if ye perceyue by y^e countenaunce of youre mayster when ye shall take vp the meat and voyde the table: begin at the lowest mease, take away your spones if there be any, howbeit ye may auoyd them, after brothes and bake meates are past. Then take away your voiders and then your dishes of meate as they were set down so take thē vp in order and then set down cheese or fruites, and that ended auoid your chese & fruits and couer your cup, Ale or Wine, first auoyd the Ale, & thē the Wine, then set on a broad voyder and put therein the small peces of bread and small cromes, w^t trenchours and napkins, and with your trenchour knife or napkin make cleane the table, then set away your bread whole and al­so your voyder, and then take vp the salt and make obey­saunce, [Page] mark if your maister vse to washe at the table, or stāding, if he be at the table cast a clene towel vpon your table cloth & set down youre basin and ewer before youre soueraigne, and take the ewer in your hand and geue thē water, then auoyd your basin and ewer and folde y^e borde cloth together with your towell therin, and so take them of the borde. And when your soueraigne shall washe: set youre towel on the left hand of him, and the water before you at supper or dinner, if it be to bedward set vp your basin & your towel on the cupbord againe. And if your mas­ter wil haue any conceits after diner, as Apples, Nuts or creame, then lay forth a towel on the borde, and set therō a lofe or two, se that ye haue trenchours and spoones in a redines if nede require, and then serue forth your master well, and so take it vp againe with a voyder.