Unlace that Coney.
Turn the back downwards, & cut the belly flaps clean off from the kidney, but take heed you cut not the kidney nor the flesh, then put in the point of your knife between the kidneys, and loosen the flesh from each side the bone then turn up the back of the rabbit, and cut it cross between the wings,
and lace it down close by the bone with your knife on both sides, then open the flesh of the rabbit from the bone, with the point of your knife against the kidney, and pull the leg open softly
with your hand, but pluck it not off, then thrust in your knife betwixt the ribs and the kidney, slit it out, and lay the legs close together.
Sauce that Capon.
Lift up the right leg and wing, and so array forth, and lay him in the platter as he should fly, and so serve him. Know that capons or chickens be arrayed after one sauce; the chickens shall be sauced with green sauce or veriuyce.
Allay that Pheasant.
Take a pheasant, raise his legs and wings as it were a hen and no sauce but only salt.
Wing that Partridg.
Raise his legs, and his wing as a hen, if you mince him sauce him with wine, powder of ginger, and salt, and set him upon a chafing dish of coals to warm and serve.