Second Course: Widgeon, Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll.
Cut the skin off boiled meats.
Carve carefully for Ladies; they soon get angry.
Carve Goose and Swan like other birds.
The skin of cloven-footed birds is unwholsome; of whole-footed birds wholesome, because the water washes all corruption out of ’em.
Chicken’s skin is not so pure, because their nature is not to enter into the river.
River birds cleanse their foul stink in the river.
Take off the heads of all field birds, for they eat worms, toads, and the like.
Sewynge of Fysshe.
First Course: Musculade. Salens, &c., baked Gurnet.