[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 (?).]