¶ Fyrste sette ye forthe mustarde and brawne, potage, befe, motton stewed. 2. Pheasant, &c. Fesande / swanne /
capon / pygge, venyson bake / custarde / and leche lombarde. 3. Meat Fritters, &c Fruyter vaunte, with a subtylte, two potages, blaunche manger, and gelly. 4. For a standard, For standarde, venyson roste, kydde, fawne & cony / bustarde, storke, crane, a peacock with his tail. pecocke with his tayle, heronsewe, bytture, woodcocke, partryche, plouer, rabettes, grete byrdes, larkes / 5. Doucettes, Paynpuff, Brew, Snipe, doucettes, paynpuffe, whyte leche, ambre / gelly, creme of almondes, curlewe, brewe, snytes, quayle, sparowes, martynet, perche in gelly / petyperuys] ? u for n Petyperuys and petyperuys, quynces bake / leche dewgarde, Fayge, fruyter [fayge], blandrelles or pepyns Caraways, &c. with carawaye in confettes, wafers and ypocras, they be a-greable. Clear the table Now this feest is done, voyde ye the table.
[ ¶ Here endeth the sewynge of flesshe. And begynneth the keruynge of flesshe.]
The keruer must knowe the keruynge and the fayre handlynge of a knyfe, and how ye shall seche al maner of fowle / [* Fol. A 5.] Your hands must be clean; only two fingers and a thumb should be put on your knife, your knyfe muste be fayre and *your handes muste be clene; & passe not two fyngers & a thombe vpon your knyfe. In ye myddes of your hande set the halfe sure, wich] for with vnlassynge ye mynsynge wich two fyngers & a thombe; keruynge of brede, layenge, & voydynge of crommes, with two fyngers and a thombe / loke ye haue ye cure / or on fish, flesh, set neuer on fysshe / flesshe / beest / or fowl. ne fowle, more than two fyngers and a thombe / than take your lofe in your lefte hande, & holde your knyfe surely; enbrewe not the table clothe / Wipe your knife on your napkin. but wype vpon your napkyn / than take your trenchouer lofe in your lefte hande, and with the edge of your table knyfe take vp your trenchours as nye the poynt as ye may / [ Lay 4 trenchers for your lord, with 2 or 4 on them] than laye foure trenchours to your soferayne, one by an other / and laye theron other foure trenchours or elles twayne / than take a lofe in your lyfte hande, & pare ye lofe rounde aboute / and the upper crust of a fine loaf. than cut the ouer cruste to your souerayne, and cut the nether cruste, & voyde
the parynge, & touche the lofe no more after it is so serued / than clense the table that the sewer may serue youre souerayne. fumosytces] sic: c for e Give heed to what is indigestible, Also ye muste knowe the fumosytces of fysshe, flesshe, and foules, & all maner of sauces accordynge to theyr appetytes / these ben the fumosytes / salte, soure, as resty, fat things, resty, fatte, fryed, senewes, skynnes, hony, croupes, pygous] sic: u for n feathers, heads, yonge feders, heddes, pygous bones, legs, &c. all maner of legges of bestees & fowles the vtter syde; for these ben fumosytees; laye them neuer to your souerayne.
[¶ Seruyce.]
¶ Take your knyfe in your hande, and cut brawne in ye dysshe as it lyeth, & laye it on your soueraynes trenchour, & se there be mustarde. Venison, Venyson with fourmenty is good for your souerayne: touche not the venyson with your hande, [* Fol. A 5 b.] (cut it in 12 bits and slice it into the furmity,) but with your knyfe cut it .xii. draugh*tes with the edge of your knyfe, and cut it out in to ye fourmenty / doo in the same wyse with pesen & bacon, befe chyne and motton / pare the befe, cut the motton / & laye to your souerayne / beware of fumosytees / salte, senewe, fatte, resty & rawe. In syrupe, Pheasant, Stockdoves, fesande, partryche, stockdoue, & chekyns / in the lefte hande take them by the pynyon, & with the foreparte of your knyfe (mince the wings into the syrup,) lyfte vp your wynges / than mynce it in to the syrupe / beware of skynne rawe & senowe. reyse] The top of the s is broken off, making the letter look like an l rubbed at the top. Goose, Teal, &c., (take off the legs and wings,) Goos, tele, malarde, & swanne, reyse the legges, than the wynges / laye the body in ye myddes or in a nother plater / the wynges in the myddes & the legges; after laye the brawne bytwene the legges / & the wynges in the plater. Capon, Capon or henne of grece, lyfte the legges, (mince the wing with wine or ale,) than the wynges, & caste on wyne or ale, than mynce the wynge & giue your souerayne. Fesande, partryche, Plover, Lapwing, Bittern, Egret. plouer or lapwynge, reyse ye wynges, & after the legges.
woodcocke, bytture, egryt, snyte, curlewe & heronsewe, vnlace them, breke of the pynyons, necke & becke / than reyse the legges, & let the fete be on styll, than the wynges. How to carve a Crane, (mind the trump in his breast,) A crane, reyse the wynges fyrst, & beware of the trumpe in his brest. Pecocke, storke, bustarde & Shoveler, shouyllarde, vnlace them as a crane, and let ye fete be on styll. Quail, Martins, Quayle, sparow, larke, martynet, pegyon, Swallow, swalowe, & thrusshe, ye legges fyrst, than ye wynges. Fawn, Kid, Fawne, kyde, and lambe, laye the kydney to your souerayne, than lyfe vp the sholder & gyue your souerayne a rybbe. Roast Venison, Venyson roste, cut it in the dysshe, & laye it to your souerayne. Cony, A cony, lay hym on the backe, cut away the ventes bytwene the hynder legges, breke the canell bone, than reyse the sydes, (lay him on his belly with his two cut-off sides, on each side of him.) than lay the cony on ye wombe, on eche syde the chyne ye two sydes departed from the chyne, than laye the bulke, chyne, & sydes, in ye dysshe. [* Fol. A 6.] *Also ye must mynce Cut 4 strips to each bit of meat, for your lord to pick it up by. foure lesses to one morcell of mete, that your soverayne may take it in the sauce. Open hot Meat-Pies at the top; cold in the middle. All bake metes that ben hote, open them a-boue the coffyn; & all that ben colde, open theym in the mydwaye. Cut Custards in inch blocks. Custarde, cheke them inche square that your souerayne may ete therof. Doucettes, pare off sides and bottom. Doucettes, pare awaye the sydes & the bottom: beware of fumosytes. Fritters hot are good, Fruyter vaunte, [fruyter say], be good; better is fruyter pouche; apple fruyters ben good hote / and all cold bad. Tansey is good. colde fruters, touche not. Tansey is good / hote wortes, or gruell of befe or of motton is good. Jelly, Blanche Manger, Charlet, &c., are good, and Gelly, mortrus, creme almondes, blaunche manger, Iussell, and [charlet], cabage, and nombles of a dere, ben good / no other potages. & all other potage beware of.
[ ¶ Here endeth ye keruynge of flesshe. And begynneth sauces for all maner of fowles.]
Mustarde Mustard for beef; Verjuice for boiled chickens; Cawdrons for swans; is good with brawne, befe, chyne, bacon, & motton. Vergius is good to boyled chekyns and capon / swanne with cawdrons / rybbes of