kerver

Principall tabill, and ther honestly and clenly avoyde and withdrawe all the servise of the high table. [d]  ther-to the kerver muste be redy, and redely have a voyder to geder in all the broke brede, trenchours, cromys lying upon the tabill; levyng none other thyng save the salte-seler, hole brede (yf any be lefte), and cuppys.

Early English Meals and Manners Frederick James Furnivall 1867

Thenne the kerver shall take into his hande on or ij loves, and bere hem to the syde-tabill ende, and ther pare hem quarter on first, and bring hym hole to-geder, and cowche ij of the beste before the sovrayne, and to others by ij or on after ther degree.

Early English Meals and Manners Frederick James Furnivall 1867

[a]  the kerver muste avoyde and take uppe the service of the first cours, -- begynnyng at the lowest mete first, -- and [b]  all broke cromys, bonys, & trenchours, before the secunde cours and servise be served.

Early English Meals and Manners Frederick James Furnivall 1867

The connyng {e} of a kerver {e}, specially/of þat y wold lerne fayne all {e} þese co {n} nyng {es} to haue/y say yow in certayñ,

Early English Meals and Manners Frederick James Furnivall 1867

To m {er} shall {e}/sew {e} r {e} [278] and kerver {e} þey must allowte allwey, 1208 to teche hym̅ of his office/þe credence hym to prey: þus shall {e} he not stond in makyng {e} of his credence in no fray.

Early English Meals and Manners Frederick James Furnivall 1867

Thenne the kerver or sewer most asserve [A] every disshe in his degre, after order and course of servise as folowith: first, mustard and brawne, swete wyne shewed therto. [

Early English Meals and Manners Frederick James Furnivall 1867

‘The kerver at the boarde, after the King is passed it, may chese for hymself one dyshe or two, that plentie is among ....

Early English Meals and Manners Frederick James Furnivall 1867