In the Close Roll of Henry III. of England, there is found an interesting order to a goldsmith:  “Edward, son of Eudo, with all haste, by day and by night, make a cup with a foot for the Queen:  weighing two marks, not more; price twenty marks, against Christmas, that she may drink from it in that feast:  and paint it and enamel it all over, and in every other way that you can, let it be decently and beautifully wrought, so that the King, no less than the said Queen, may be content therewith.”  All the young princes and princesses were presented with silver cups, also, as they came to such age as made the use of them expedient; Lionel and John, sons of Edward III., were presented with cups “with leather covers for the same,” when they were one and three years old respectively.  In 1423 the chief justice, Sir William Hankford, gave his great-granddaughter a baptismal gift of a gilt cup and a diamond ring, together with a curious testimonial of eight shillings and sixpence to the nurse!

Of dishes, the records are meagre, but there is an amusing entry among the Lisle papers referring to a couple of “conserve dishes” for which Lady Lisle expressed a wish.  Husee had been ordered to procure these, but writes, “I can get no conserve dishes... however, if they be to be had, I will have of them, or it shall cost me hot water!” A little later he observes, “Towards Christmas day they shall be made at Bevoys, betwixt Abbeville and Paris.”

Flagons were evidently a novelty in 1471, for there is an entry in the Issue Roll of Edward IV., which mentions “two ollas called silver flagons for the King.”  An olla was a Latin term for a jar.  Lord Lisle rejoiced in “a pair of flagons, the gilt sore worn.”  Hanaps were more usual, and appear to have been usually in the form of goblets.  They frequently had stands called “tripers.”  Sometimes these stands were very ornate, as, for instance, one owned by the Bishop of Carpentras, “in the shape of a flying dragon, with a crowned damsel sitting upon a green terrace.”  Another, belonging to the Countess of Cambridge, was described as being “in the shape of a monster, with three buttresses and three bosses of mother of pearl... and an ewer,... partly enamelled with divers babooneries”—­a delightful expression!  Other hanaps were in the forms of swans, oak trees, white harts, eagles, lions, and the like—­probably often of heraldic significance.

A set of platters was sent from Paris to Richard II., all of gold, with balas rubies, pearls and sapphires set in them.  It is related of the ancient Frankish king, Chilperic, that he had made a dish of solid gold, “ornamented all over with precious stones, and weighing fifty pounds,” while Lothaire owned an enormous silver basin bearing as decoration “the world with the courses of the stars and the planets.”

The porringer was a very important article of table use, for pap, and soft foods such as we should term cereals, and for boiled pudding.  These were all denominated porridge, and were eaten from these vessels.  Soup was doubtless served in them as well.  They were numerous in every household.  In the Roll of Henry III. is an item, mentioning that he had ordered twenty porringers to be made, “like the one hundred porringers” which had already been ordered!