Venison with furmity.
Touch Venison only with your knife, pare it, cross it with 12 scores, cut a piece out, and put it in the furmity soup.
Touch with your left hand, pare it clean, put away the sinews, &c.
Partridges, &c.: take up by the pinion, and mince them small in the sirrup.
Larger roast birds, as the Osprey, &c., raise up [? cut off] the legs, then the wings, lay the body in the middle, with the wings and legs round it, in the same dish.
Capons: take off the wings and legs; pour on ale or wine, mince them into the flavoured sauce.
Give your lord the left wing, and if he want it, the right one too.
Pheasants, &c.: take off the wings, put them in the dish, then the legs.
Woodcocks, Heronshaws, Brew, &c.
Cut off the legs, then the wings, lay the body between them.