Garlick, &c., for beef. befe with garlycke, mustarde, peper, vergyus; Ginger for lamb; gynger sauce to lambe, pygge, & fawne / mustarde & suger to fesande, partryche, and conye / Gamelyne for heronsewe, &c.; sauce gamelyne to heronsewe, egryt, plouer, & crane / to brewe, curlewe, Salt, Sugar and Water of Tame for brew, &c. salte, suger, & water of tame / to bustarde, shouyllarde, & bytture, sauce gamelyne: White salt for lapwings, &c. Cinnamon and salt for thrushes &c. woodcocke, lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte / sparowes & throstelles with salte & synamon / thus with all metes, sauce shall haue the operacyons.
¶ Here endeth the sauces for all maner of fowles and metes.
[ ¶ Here begynneth the feestes and seruyce from Eester vnto whytsondaye.]
On From Easter to Pentecost, set bread, trenchers and spoons: Eester daye & so forthe to Pentycost, after ye seruynge of the table there shall be set brede, trenchours, and spones, after the estymacyon of them that shall syt there; and thus ye shall serue your souerayne; 6 or 8 trenchers for a great lord, 3 for one of low degree. laye [six or eight[1*]] trenchours / & yf he be of a lower degre [or] estate, laye fyue trenchours / & yf he be of lower degre, foure trenchours / & of an other degre, thre trenchours / Then cut bread for eating. than cut brede for your souerayne after ye knowe his condycyons, wheder it be cutte in ye myddes or pared, or elles for to be cut in small peces. Also ye must vnderstande how ye mete shall be serued before youre souerayne, & namely on For Easter-day Feast: Eester daye after the gouernaunce & seruyce of ye countree where ye were borne. First Course: A Calf, boiled and blessed; Fyrste on that daye he shall serue a calfe soden and blessyd / and than boiled Eggs and green sauce; soden egges with grene sauce, and set them before the most pryncypall estate / and that lorde by cause of his hyghe estate shall departe them all aboute hym / than serue Potage, with beef, potage, as wortes, [Iowtes], or [browes], with befe, motton,
or vele / saffron-stained Capons. & capons that ben coloured with saffron, and bake metes. Second Course: And the seconde course, Iussell with Mameny, Pigeons, mamony, and rosted, endoured / & pegyons with bake metes, as tartes, Chewets, Flawnes. [chewettes], & [flawnes], & other, after the dysposycyon of the cokes. broche] ? brothe Supper: And at soupertyme dyuers sauces of motton or vele in broche, after the ordynaunce of the stewarde / and than Chickens, Veal, chekyns with bacon, vele, roste pegyons or lambe, roast Kid, & kydde roste with ye heed & the portenaunce on lambe & Pigs’-Feet, pygges fete, with vinegre & percely theron, & a Tansey fried. a tansye fryed, & other bake metes / ye shall vnderstande this maner of seruyce [* Fol. B i.] *dureth to Pentecoste, saue fysshe dayes. Also take hede how ye shall araye these thynges before your souerayne / fyrst ye shall se there be Green Sauces of sorrel or vines, for the first course. grene sauces of sorell or of vynes, that is holde a sauce for the fyrst course / and ye shall begyn to reyse the capon.
[ ¶ Here endeth the feest of Eester tyll Pentecoste. And here begynneth keruyng of all maner of fowles.]
¶ Sauce that capon.
¶ Take vp a capon, & lyfte vp the ryght legge and the ryght wynge, & so araye forth & laye hym in the plater as he sholde flee, & serve your souerayne / & knowe well that capons or chekyns ben arayed after one sauce; Sauce: green sauce or verjuice. the chekyn shall be sauced with grene sauce or vergyus.
¶ Lyfte that swanne.
¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, & loke ye haue chawdron.