"Item, touching the office of cellarer, it is ordered that the
cellarer do serve out to the whole convent bread, wine, oil, and
salt; as much of these two last as any one may require reasonably,
and this on all days excepting when the infirmarer serves out
kitchen meats, but even then the cellarer is to serve his rations
to the hebdomadary. Item, he is to make a pittance of dumplings
with seasoning to the convent on the first of the rogation days;
each monk and each servant is to have five dumplings uncooked with
his seasoning, and one cooked with [oil?] and a quart of bread and
wine, and each monk is to have one quarter of a pound of cheese.
Item, upon Holy Thursday he is to give to the convent a pittance of
leeks and fish to the value of sixty soldi, and . . . {67} Item,
another pittance upon the first day of August; and he is to present
the convent with a good sheep and cabbages with seasoning. Item,
in infirmary time he is to provide two pittances, one of fowls and
the other of salt meat and white chestnuts, and he is to give two
pints of wine. Item, in each week he is to give one flagon [?].
{68} Item, the cellarer is to provide napkins and plates at meal
times in the refectory, and he is to find the bread for making
seasoning, and the vinegar for the mustard; and he is to do an O in
Advent, and in Lent he is to provide white chestnuts, and cicerate
all the year.
Pages:
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285