Part 27 (1/2)
[Headnote: THE SAUCES FOR DIFFERENT DISHES.]
[Sidenote: Sauces.]
Diuerce Sawces.[123]
[Sidenote: Sauces provoke a fine appet.i.te.]
++Also to know your{e} sawces for flesch{e} conveniently, hit p{ro}vokith{e} a fyne apetide if sawce your{e} mete be bie; to the l.u.s.t of your{e} lord looke {a}t ye haue er redy suche sawce as hym liketh{e} / to make hym glad & mery. 532
[Sidenote: Have ready Mustard for brawn, &c., Verjuice for veal, &c., Chawdon for cygnet and swan, Garlic, &c., for beef and goose,]
Mustard[124] is meete for brawne / beef, or powdred[125] motou{n}; verdius[126] to boyled capou{n} / veel / chiken /or bakon; And to signet / & swan, co{n}venyent is e chawdon[127]; Roost beeff / & goos / w{i}t{h} garlek, vinegr{e}, or pepur,[[127a]] in co{n}clusiou{n}. 536
[Sidenote: Ginger for fawn, &c., Mustard and sugar for pheasant, &c., Gamelyn for heronsew, &c., Sugar and Salt for brew, &c.,]
Gyng{er} sawce[128] to lambe, to kyd / pigge, or fawn / in fere; to feysand, p{ar}trich{e}, or cony / Mustard w{i}t{h} e sugur{e}; Sawce gamelyn[129] to heyron-sewe / egret / crane / & plover{e}; also / brewe[130] / Curlew / sugre & salt / w{i}t{h} water{e} of e ryver{e}; 540
[Sidenote: Gamelyn for bustard, &c., Salt and Cinnamon for woodc.o.c.k, thrushes, &c., and quails, &c.]
Also for bustard / betowr{e} / & shoveler{e},[131]
gamelyn[132] is in sesou{n}; Wodc.o.k / lapewynk / M{er}tenet / larke, & venysou{n}, Sparows / thrusches / all{e} ese .vij.
w{i}t{h} salt & synamome: Quayles, sparowes, & snytes, whan eir{e} sesou{n} com,[133] 544 Thus to p{ro}voke a{n} appetide e Sawce hath{e} is op{er}aciou{n}.
[Headnote: HOW TO CARVE HERRINGS AND SALT FISH.]
[Sidenote: _How to carve Fish._]
Kervyng of fische.[134]
[Sidenote: With pea soup or furmity serve a Beaver's tail, salt Porpoise, &c.]
++Now, good son, of kervyng{e} of fysch{e} y wot y must e leer{e}: To peson[135] or frumenty take e tayle of e bever{e},[136]
or ?iff ye haue salt purpose[137] / ?ele[138] / torrentill{e}[139], deynteith{us} fulle der{e}, 548 ye must do aftur{e} e forme of frumenty, as y said while er{e}.
[Sidenote: Split up Herrings, take out the roe and bones, eat with mustard.]
Baken heryng{e}, dressid & di?t w{i}t{h} white sugur{e}; e white heryng{e} by e bak a brode ye splat hym sur{e}, bothe rough{e} & boon{us} / voyded / en may your{e} lorde endur{e} 552 to ete merily w{i}t{h} mustard {a}t tyme to his plesur{e}.
[Sidenote: Take the skin off salt fish, Salmon, Ling, &c., and let the sauce be mustard,]
Of all{e} man{er} salt fisch{e}, looke ye par{e} awey the felle, Salt samou{n} / Congur[140], grone[141] fisch{e} / boe lyng{e}[142] & myllewelle[143], & on your{e} sou{er}aynes trenche{ur} ley hit, as y yow telle. 556 e sawce {er}-to, good mustard, alway accordeth{e} well{e}.
[Sidenote: but for Mackarel, &c., b.u.t.ter of Claynes or Hackney (?)]
Saltfysch{e}, stokfisch{e}[144] / m{er}lyng{e}[145] / makerell{e}, b.u.t.t{ur} ye may w{i}t{h} swete b.u.t.t{ur} of Claynos[146] or els of hakenay, e boon{us}, skynnes / & fynnes, furst y-fette a-way, 560 en sett your{e} dische er{e} as your{e} sou{er}ey{n} may tast & a.s.say.
[Sidenote: Of Pike, the belly is best, with plenty of sauce.]
Pike[147], to your{e} sou{er}eyn y wold at it be layd, e wombe is best, as y haue herd it said{e}, Fysch{e} & skyn to-gedir be hit convaied 564 w{i}t{h} pike sawce y-noughe {er}-to / & h{i}t shall{e} not be denayd.