Old cookery books and ancient cuisine / by W. Carew Hazlitt.
- William Carew Hazlitt
- Date:
- 1902
Licence: In copyright
Credit: Old cookery books and ancient cuisine / by W. Carew Hazlitt. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![a yeoman purveyor; (5) a master-cook, under-cooks, and three pastry-men; (6) a yeoman and groom in the scullery, one to be in the larder and slaughter-house; (7) an achator or buyer; (8) three conducts [query, errand-boys] and three kitchen-boys. The writer also admits us to a rather fuller acquaintance with the mode in which the marketing was done. He says that the officers, among other matters, “ must be able to judge, not only of the prices, but also of the goodness of all kinds of corn, cattle, and household provisions; and the better to enable themselves thereto, are oftentimes to ride to fairs and great markets, and there to have conference with graziers and purvey- ors.” The higher officers were to see that the master was not deceived by purveyors and buyers, and that other men’s cattle did not feed on ray lord’s pastures; they were to take care that the clerk of the kitchen kept his day-book “in that perfect and good order, that at the end of every week or month it be pied out,” and that a true docket of all kinds of provisions be set down. They were](https://iiif.wellcomecollection.org/image/b21525377_0048.jp2/full/800%2C/0/default.jpg)
