and priests had two courses. The first course was a potage of capons,
mutton, geese and ‘custard’. The second course included a potage of
broth (jussell), capons, lamb, pig, veal, roasted pigeons, baked rabbits,
pheasants and gelie (chicken?). A list of necessary spices was also
included, including saffron, pepper, cloves, mace, sugar, raisins, currants,
dates, ginger and almonds.
The tableware, guests and servants had to be organised. Tableware
included silver spoons and salt cellars for the most worshipful gentlemen,
and cups, bowls and pots. To cook the food, cauldrons, pots and rakes
were needed for the cooks, as well as a ‘convenient place for the
Kitchen’. Servants included the bottlers, a porter and ‘a man to oversee
the sad [sadde] purveyance of the church’. The list comes under the
heading ‘In Pirton Church’ and it appears that the meal was held at the
church. To cook the food a kitchen was set up in a ‘convenient place’.
Unfortunately there are no costs included, but the meals were obviously
designed to impress and cannot have been cheap. The money spent on
food, drink and tableware for John Trevelyan’s funeral in 1492 was 935d.,
which was almost equal to all the other funeral expenses put together
(1366d.). The most expensive single payment was for the priest’s oil at £4
10s. (1080d.), followed by the wax, which cost 360d. The largest food
or drink expenditure was of 480d. for a pipe of wine from Alson Tyeds
(Collier 1857:96–7). Of course the wealthier the deceased, the more
money was spent. In 1542, £6 3s. 6d. (1482d.) was paid to John
Skerynge, a waxchandler of London, for the provision of ‘wax and other
stuff’ at the burial of Lord Lisle (Byrne 1981: 187).
There were numerous costs connected with a funeral, and unless the
testator had decided on burial ‘without pomp’ (which may not have
been followed by the executors of the will), generally the richer the
person the more expensive the funeral. For the poor, guilds or the parish
church may have had a common fund from which to pay the necessary
expenses. In the 1389 guild regulations of Holy Trinity in St Botolph’s,
Aldersgate, any brother who died that ‘hath nought of his own to be
buried with…then that he be buried of the common box’ (Westlake
1919:69). For the wealthy there were expenses throughout: those
determined by the will, the fees for the priests and church officials, such
as the bell-ringer who was often a clerk, and any expenses for the meal
afterwards. Although the priest could not demand payment for burial,
some contribution was expected. Vicars in the bishopric of Exeter in the
mid-fifteenth century could expect ‘one penny from all oblations made
at burials in the chancel, church or churchyard’ and payment for the
month’s mind or anniversaries: ‘all the pence from the reading of obits
52 FROM DEATH-BED TO REMEMBRANCE