How to carve Brawn, Venison, (cut it in 12 bits and slice it into the furmity,) Pheasant, Stockdoves, (mince the wings into the syrup,) Goose, Teal, &c., (take off the legs and wings,) Capon, (mince the wing with wine or ale,) Plover, Lapwing, Bittern, Egret.
How to carve a Crane, (mind the trump in his breast,) Shoveler, Quail, Martins, Swallow, Fawn, Kid, Roast Venison, Cony, (lay him on his belly with his two cut-off sides, on each side of him.) Cut 4 strips to each bit of meat, for your lord to pick it up by.
Open hot Meat-Pies at the top; cold in the middle.
Cut Custards in inch blocks.
Doucettes, pare off sides and bottom.
Fritters hot are good, cold bad.
Tansey is good.
Jelly, Blanche Manger, Charlet, &c., are good, and no other potages.
Sauces for all maner of Fowles.
Mustard for beef; Verjuice for boiled chickens; Cawdrons for swans; Garlick, &c., for beef.