Early English Meals and Manners: John Russell's Boke of Nurture, Wynkyn de Worde's Boke of Keruynge, The Boke of Curtasye, R. Weste's Booke of Demeanor, Seager's Schoole of Vertue, The Babees Book, Aristole's A B C, Urbanitatis, Stans Puer Ad Mensam, The Lytylle Childrenes Lytil Boke, For to Serve a Lord, Old Symon, The Birched School-boy, &c. &c., with Some Forewords on Education in Early EnglandFrederick James Furnivall |
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Common terms and phrases
agayne bake bere blode Boke bread brede bryng capon chambur chese clene cloth Cotgrave curlewe curtesy dayes dish doth drynke dysshe euery fayre feest fish fisshe flesshe forto fyre fyrst fysshe grace grene gret grete grome gynger halle hands hath haue hede honde Household Ordinances kepe keruynge knyfe kynge Lamprey laye legges Liber Cure loke lord lordys loue lyke maner meat mete moche mouth Muffett Muscadell myddes neuer Noble Lyfe ouer Parv potage recipe reyse salt sauce schalle serue Seruyce sette sewer slepe souerayne speke spone stryfe surnape swete syde tethe thee theyr thou thow thynges towelle trenchers trenchours tyll tyme Verjuice vertue vnto vpon wasshe wele whan wine with-outen wyll wyne wynges Wynkyn de Worde wyse ye haue yere yonge žan žat