[Sca-cooks] Where does the "remove" error come from?

[Johnna Holloway]

EEBO TCP has Holinshed in several editions (1570's) writing about  
Henry III saying

The cheefe iustice of the forrests on the right hand of the king  
remooued the dishes on the table..

A quick search tonight also turned up this passage that mentions  
courses and removing

from Pierce Penilesse his supplication to the diuell. Written by Tho.  
Nash, Gent.
[Nash, Thomas, 1567-1601.] published 1592.

Experto credo Roberto, there is no mast like a Marchants table. Bona  
fide, it is a great misture, that we haue not men swine as well as  
beasts, for then we should haue porke that hath no more bones than a  
pudding, and a site of bacon that you might lay vn|der your head in  
stead of a bolster.

It is not for nothing, that other Countries whom we vpbraide with  
Drunkennesse, call vs bursten-bellied Gluttons: for wee make our  
greedie haunches powdring tubs of beefe, and eat more meat at one  
meale  than the Spaniard or Italian in a moneth▪ Good thrifty mēn  
they draw out adinner with sallets, like a Swart|(?)utters sute, and  
make Madona Nature their best Caterer. We must haue our Tables  
furnisht like Poulters stalls, or as though we were to victual Noahs  
Arke again (wherin there was al sorts of liuing creatures that euer  
were) or els the good-wife will not  open her mouth to bid one  
welcome. A stranger that should come to one of our Magnificoes houses,  
when dinner were set on the boord, and he not yet set, would thinke  
the goodman of the house were a Haberdasher of Wilde-sowle, or a  
Merchant venturer of daintie meate, that sels commodities of good  
cheere by the great, and hath Factors in Arabia, Turkey, Egipt, and  
Barbarie, to pro|uide him of straunge Birdes, Chiua Mustard, and odde  
patterns to make Custards by.

Lord, what a coyle haue we with this Course and that course, remoouing  
this dish higher, setting another lower, and taking a|waye the third.  
A Generall might in lesse space remooue his Campe, than they stand  
disposing of their gluttonie. And where to tends all this gurmandise,  
but to giue sleepe grosse humors to feede on, to corrupt the braine,  
and make it vnapt and vnweldie for any thing.


Might be interesting to run the spelling remooved or remooued through  
some sources.

The OED quotation in full reads
The Gouernour feasted them very royally at a dinner, with all sorts of  
wild fowle, Hennes, Goates, Mutton, Creame, Custards, diuers made  
dishes, and Confections, all serued in Vessels of Tinne (different  
from our Pewter) and made Goblet-fashion with feet, the dishes so  
placed the one vpon the other, that they did reach a yard high as we  
sate, and yet each dish fit to bee dealt vpon without remooue. The  
meate was all serued vp at once, and that before we sat down.

Johnnae

On Oct 11, 2010, at 9:59 PM, David Friedman wrote:

>>
>> 1625 S. PURCHAS Pilgrimes IV. 345
>> The dishes so placed..that they did reach a yard high as we sate,  
>> and yet each dish fit to bee dealt upon without remoove.
>
> I take that to mean that you could get at them without removing  
> anything, not as a reference to a special subcourse called a "remove."
>
> On further investigation, removes show up, between courses to  
> "cleanse the palette," in the fancy feasts done by some very  
> expensive U.K. caterers (Apex Catering) and in the medieval cooking  
> authorities they claim to be using (Historical Foods). Neither  
> offers any evidence that either the term or the function existed in  
> period.
> -- 
> David/Cariadoc
> www.daviddfriedman.com
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