How to sauce and carve a Roast capon: lay him out as if ready to fly.

Second Course: Potage, Charlet, young Geese, Payne Puff, &c.

How to carve a Goose.

Goose must be eaten with green garlic or verjuice.

Dinner Courses from the Nativity of St John the Baptist, (June 24,) to Michaelmas.

First Course: soups, vegetables, legs of Pork, &c.

Second Course: roast Mutton, glazed Pigeons, Fritters, &c.

Serve a Pheasant dry, with salt and ginger: a Heronsewe with salt and powder (blanche?) Treat open-clawed birds like capons.

Dinner Courses from Michaelmas to Christmas.

First Course: legs of Pork, &c.