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Wynkyn
de Worde, ed. Peter Brears.
The Boke of Keruynge (The Book of
Carving).
122pp.
Hardback ISBN
1870962192.
Publisher's
recommended price £13.50
Wynkyn de
Worde's
elegant black-letter handbook, long out of print, remains a major
source
of information on the serving and eating of meals in the great houses
of
late medieval and early Tudor England. Southover's reprint carries a
facsimile
of the original text from Cambridge University Library, with a modern
interpretation
facing each page. The book explains in detail the intricate rituals of
setting and waiting at table, how to prepare the dishes to be served
and
exactly what was eaten at different times of the year, and was written
as an instruction manual for well-born boys as part of their early
education.
It also tells the reader how to carve meat, fowls and fish and to sauce
each dish with its appropriate accompaniments, some of them very
sophisticated.
A description is included of the chamberlain's duties in his lord's
chamber,
dressing him and preparing him for church, and for bed. There is an
interesting
section on the order or precedence on feast days and great occasions.
Peter
Brears writes
an introduction and provides a glossary and drawings to explain the
complicated
rituals involved, including the arrangement of cloths before and at the
end of meals.
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