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Of alle deyntees that men koude thynke. After the sondry sesons of the yeer, So chaunged he his mete and his soper. Ful many a fat partrich had he in muwe And many a breem and many a luce in stuwe. Wo was his cook but if his sauce were Poynaunt and sharpe and redy al his geere. His table dormant in his hal alway Stood redy covered al the longe day.
To boille the chiknes with the marybones, And poudre-marchant tart and galyngale ... He koude rooste and seethe and boille and frye, Maken martreux and wel bake a pye ... For blankmanger, that made he with the beste.
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