& not vpon the Ioynte aboue / Goose must be eaten with green garlic or verjuice. & it ought for to be eten with grene garlyke, or with sorell, or tender vynes, or vergyus in somer season, after the pleasure of your souerayne. Also ye shall vnderstande that all maner of fowle that hath hole fete sholde be reysed vnder the wynge, and not aboue.
¶ Here endeth the feest from Pentecost to mydsomer. [ And here begynneth from the feest of saynt Iohn the baptist vnto Myghelmasse.]
In the fyrst course, potage, wortes, gruell, & fourmenty, with venyson, and mortrus and pestelles of porke with grene sauce. Rosted capon, swanne with chawdron. Second Course: In the seconde course, potage after the ordynaunce of the cokes, roast Mutton, with rosted motton, vele, porke, chekyns or glazed Pigeons, endoured pygyons, heron-sewes, Fritters, &c. fruyters or other bake metes / & take hede to the fesande: he shall be arayed in the maner of a capon / Serve a Pheasant dry, with salt and ginger: but it shall be done drye, without ony moysture, and he shall be eten with salte and pouder of gynger. And a Heronsewe with salt and powder (blanche?) the heronsewe shall be arayed in the same maner without ony moysture, & he shulde be eten with salte and poudre. Also ye shall vnderstande that Treat open-clawed birds like capons. all maner of fowles hauynge open clawes as a capon, shall be tyred and arayed as a capon and suche other.
[ ¶ From the feest of saynt Myghell vnto the feest of Chrystynmasse.]
In First Course: legs of Pork, &c. the fyrst course, potage, befe, motton, bacon, or pestelles of porke, or with goose, capon, mallarde, swanne, or fesande, as it is before sayd, with tartes, or bake metes, or chynes of porke. Second Course: In the second course, potage, mortrus, or conyes, or sewe / than roste flesshe, motton, porke, vele, pullettes, chekyns, pygyons, teeles,
Widgeon, wegyons, mallardes, partryche, woodcoke, plouer, bytture, curlewe, heronsewe / venyson roost, grete byrdes, snytes, Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. feldefayres, thrusshes, fruyters, chewettes, befe with sauce [gelopere], roost with sauce [pegyll], & other [* Fol. B iii.] ba*ke metes as is aforesayde. And yf ye kerue afore your lorde or your lady ony soden flesshe, Cut the skin off boiled meats. kerue awaye the skynne aboue / than kerue resonably of ye flesshe to your lorde or lady, ye] for they Carve carefully for Ladies; and specyally for ladyes, for ye they soon get angry wyll soone be angry, for theyr thoughtes ben soone changed / and some lordes wyll be sone pleased, & some wyll not / as they be of compleccyon. Carve Goose and Swan like other birds. The goos & swanne may be cut as ye do other fowles yt haue hole fete, or elles as your lorde or your lady wyll aske it. Also a swanne with chawdron, capon, or fesande, ought for to be arayed as it is aforesayd / [ but the skynne must be had awaye] / & whan they ben kerued before your lorde or your lady / for generally The skin of cloven-footed birds is unwholsome; the skynne of all maner cloven foted fowles is vnholsome / of whole-footed birds & the skynne of all maner hole foted fowles ben holsome for to be eten. Also wete ye well that all maner hole foted fowles that haue theyr lyuyng vpon the water, theyr skynnes ben wholesome, holsome & clene, for by ye clenes of the water / & fysshe, is theyr lyuynge. And yf that they ete ony stynkynge thynge, because the water washes all corruption out of ’em. it is made so clene with ye water that all the corrupcyon is clene gone away frome it. Chicken’s skin is not so pure, And the skynne of capon, henne, or chekyn, ben not so clene, for the[y] ete foule thynges in the strete / & therfore the skynnes ben not so holsome / because their nature is not to enter into the river. for it is not theyr kynde to entre in to ye ryuer to make theyr mete voyde of ye fylth. Mallarde, goose, or swanne, they ete vpon the londe foule mete / River birds cleanse their foul stink in the river. but a-non, after theyr kynde, they go to the ryuer, & theyr they clense them of theyr foule stynke. A fesande as it is aforesayd / but ye skynne is not holsome / Take off the heads of all field birds, than take ye heddes of all felde byrdes and wood byrdes, as fesande, pecocke, partryche, woodcocke, and curlewe, for they eat worms, toads, and the like. for they ete in
theyr degrees foule thynges, as wormes, todes, and other suche.
[ ¶ Here endeth the feestes and the keruynge of flesshe, And here begynneth the sewynge of fysshe.]
¶ The fyrst course.
To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of samon, bacon herynge with suger, grene fysshe, pyke, lampraye, Salens, &c., baked Gurnet. [salens], porpas rosted, bake gurnade, and lampraye bake.