Part 25 (1/2)
Than whan ye haue it so y-leid / on y lord{es} trenchour{e}, looke ye haue good mustarde {er}-to and good licour{e}; Fatt venesou{n} w{i}t{h} frumenty / hit is a gay plesewr{e} your{e} sou{er}ayne to s{er}ue with in sesou{n} to his honowr{e}: 384
[Sidenote: Touch _Venison_ only with your knife, pare it, cross it with 12 scores,]
Towche not e venisou{n} w{i}t{h} no bare hand but with{e} y knyfe; is wise shall{e} ye be doand{e}, with{e} e fore part of e knyfe looke ye be hit parand, xij. draught{es} w{i}t{h} e egge of e knyfe e venison crossand{e}. 388
[Sidenote: cut a piece out, and put it in the furmity soup.]
Than whan ye at venesou{n} so haue chekkid hit, [Fol. 176b.]
with e fore p{ar}te of your{e} knyfe / {a}t ye hit owt kytt, In e frume{n}ty potage honestly ye co{n}vey hit, in e same forme w{i}t{h} pesyn & baken whan sesou{n} {er}-to doth{e} sitt. 392
[Sidenote: Touch with your left hand, pare it clean, put away the sinews, &c.]
With{e} your{e} lift hand touche beeff / Chyne[77] / motou{n}, as is a-for{e} said, & pare hit clene or {a}t ye kerve / or hit to yo{ur} lord be layd; and as it is showed afor{e} / bewar{e} of vpbrayd{e}; all{e} fumosite, salt / senow / Raw / a-side be hit convayd{e}. 396
[Sidenote: _Partridges_, &c.: take up by the pinion, and mince them small in the sirrup.]
In siripp{e} / p{ar}trich{e} / stokdove / & chekyns, in s{er}uyng{e}, w{i}t{h} yo{ur} lifft hand take em by e pynon of e whyng{e}, & at same w{i}t{h} e fore p{ar}te of e knyfe be ye vp reryng{e}, Mynse hem small{e} in e sirupp{e}: of fumosite algate be ye feeryng{e}. 400
[Headnote: HOW TO CARVE LARGE ROAST BIRDS, SWAN, CAPON, &C.]
[Sidenote: Larger roast birds, as the _Osprey_, &c., raise up [?
cut off] the legs, then the wings,]
Good son, of all{e} fowles rosted y tell{e} yow as y Can, Every goos / teele / Mallard / Ospray / & also swanne, reyse vp o leggis of all{e} ese furst, y sey the than, afft{ur} at, e whyng{es} large & rownd / an dar{e} blame e no man; 404
[Sidenote: lay the body in the middle, with the wings and legs round it, in the same dish.]
Lay the body in mydd{es} of e disch{e} / or in a-nod{ur} charger{e}, of vche of ese w{i}t{h} whyng{es} in mydd{es}, e legg{es} so aftir ther{e}.
of all{e} ese in .vj. lees[78] / if at ye[A] will{e}, ye may vppe arer{e}, & ley em betwene e legg{es}, & e whyng{es} in e same plater{e}. 408
[Text note: _MS. may be_ yo.]
[Sidenote: _Capons:_ take off the wings and legs; pour on ale or wine, mince them into the flavoured sauce.]
Capon, & hen of hawt grees[79], us wold ey be dight:-- Furst, vn-lace e whynges, e legg{es} an in sight, Cast ale or wyne on em, as {er}-to belo{n}geth of ryght, & mynse em an in to e sawce w{i}t{h} powdurs kene of myght. 412
[Sidenote: Give your lord the left wing, and if he want it, the right one too.]
Take capou{n} or hen so enlased, & devide; take e lift whynge; in e sawce mynce hit euen beside, and yf your{e} sou{er}ayne ete sau{er}ly / & haue {er}to appetide, an mynce at our whyng{e} {er}-to to satisfye hym {a}t tyde. 416
[Sidenote: _Pheasants_, &c.: take off the wings, put them in the dish, then the legs.]
Feysaunt, p{ar}trich{e}, plou{er}, & lapewynk, y yow say, areyse[80] e whyng{es} furst / do as y yow pray; In e disch{e} forth{e}-with{e}, boe at ye ham lay, an aftur at / e leggus / w{i}t{h}out lengur delay. 420
[Sidenote: _Woodc.o.c.ks_, Heronshaws, Brew, &c. break the pinions, neck, and beak.]
wodc.o.k / Betowr{e}[81] / Egret[82] / Snyte[83] / and Curlew, heyrou{n}sew[84] / resteratiff ey ar / & so is the brewe;[85]
ese .vij. fowles / must be vnlaced, y tell{e} yow trew, breke e pynons / nek, & beek, us ye must em shew. 424
[Sidenote: Cut off the legs, then the wings, lay the body between them.]