XVI.

[A] A cheyer by-fore þe chemné, þer charcole brenned, 876 Wat3 grayþed for sir Gawan, grayþely with cloþe3, Whyssynes vpon queldepoyntes, þa[t] koynt wer boþe; [B] & þenne a mere mantyle wat3 on þat mon cast, Of a broun bleeaunt, enbrauded ful ryche, 880 & fayre furred wyth-inne with felle3 of þe best, Alle of ermyn in erde, his hode of þe same; & he sete in þat settel semlych ryche, & achaufed hym chefly,[1] & þenne his cher mended. 884 [C] Sone wat3 telded vp a tapit, on treste3 ful fayre, [D] Clad wyth a clene cloþe, þat cler quyt schewed, Sanap, & salure, & syluer-in spone3; Þe wy3e wesche at his wylle, & went to his mete [Fol. 103.] 888 Segge3 hym serued semly in-no3e, [E] Wyth sere sewes & sete,[2] sesounde of þe best, Double felde, as hit falle3, & fele kyn fische3; [F] Summe baken in bred, summe brad on þe glede3, 892 [G] Summe soþen, summe in sewe, sauered with spyces, & ay sawes[3] so sle3e3, þat þe segge lyked. Þe freke calde hit a fest ful frely & ofte, [H] Ful hendely, quen alle þe haþeles re-hayted hym at one3 896 as hende; "Þis penaunce now 3e take, & eft hit schal amende;" [I] Þat mon much merþe con make. 900 For wyn in his hed þat wende.

[Sidenote A: A chair is placed for Sir Gawayne before the fireplace.] [Sidenote B: A mantle of fine linen, richly embroidered, is thrown over him.] [Sidenote C: A table is soon raised,] [Sidenote D: and the knight, having washed, proceeded to meat.] [Sidenote E: He is served with numerous dishes;] [Sidenote F: with fish baked and broiled,] [Sidenote G: or boiled and seasoned with spices.] [Sidenote H: He calls it a full noble feast,] [Sidenote I: and much mirth he makes, for the wine is in his head.] [Footnote 1: MS. cefly.] [Footnote 2: swete (?).] [Footnote 3: sewes (?).]