On roast Lamprons cast vinegar, &c., and bone them.
Crabs are hard to carve: break every claw, put all the meat in the body-shell, and then season it with vinegar or verjuice and powder.
(?) Heat it, and give it to your lord.
Put the claws, broken, in a dish.
The sea Crayfish: cut it asunder, slit the belly of the back part, take out the fish, clean out the gowt in the middle of the sea Crayfish’s back; pick it out, tear it off the fish, and put vinegar to it; break the claws and set them on the table.
Treat the back like the crab, stopping both ends with bread.
The fresh-water Crayfish: serve with vinegar and powder.
Salt Sturgeon: slit its joll, or head, thin.
Whelk: cut off its head and tail, throw away its operculum, mantle, &c., cut it in two, and put it on the sturgeon, adding vinegar.
Carve Baked Lampreys thus: take off the piecrust, put thin slices of bread on a Dish, pour galentyne over the bread, add cinnamon and red wine.