Part 60 (1/2)

[Sidenotes: _Sauces for all maner of Fowles._ [a] Mustard for beef; [b] Verjuice for boiled chickens; Cawdrons for swans; [c] Garlick, &c., for beef. [d] Ginger for lamb; Gamelyne for heronsewe, &c.; [e] Salt, Sugar and Water of Tame for brew, &c. [f] White salt for lapwings, &c. Cinnamon and salt for thrushes &c.]

[Headnote: FEESTES AND SERUYCE.]

[Fol. A 6b.] -- Here begynneth the feestes and seruyce from Eester vnto whytsondaye.

++On Eester daye & so forthe to Pe{n}tycost, after y^e seruy{n}ge of the table there shall be set brede, tre{n}chours, and spones, after the estymacyo{n} of them that shall syt there; and thus ye shall serue your souerayne; [a] laye [six or eight[L*]] tre{n}chours / & 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 / [b] than cut brede for your souerayne after ye knowe his condycyons, wheder it be cutte in y^e myddes or pared, or elles for to be cut in small peces. Also ye must vndersta{n}de how y^e mete shall be serued before youre souerayne, & namely [c] on Eester daye after the gouernaunce & seruyce of y^e countree where ye were borne. [d] Fyrste on that daye he shall serue a calfe soden and blessyd / and than sode{n} 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, as wortes, Iowtes, or browes, with befe, motto{n}, or vele / & capo{n}s that ben coloured with saffron, and bake metes. [e] And the seconde course, Iussell with mamony, and rosted, endoured / & pegyons with bake metes, as tartes, chewettes, & flawnes, & other, after the dysposycyon of the c.o.kes. [f] And at soupertyme dyuers sauces of motto{n} or vele in broche[M], after the ordynaunce of the stewarde / and than chekyns with bacon, vele, roste pegyons or lambe, & kydde roste with y^e heed & the portenaunce on lambe & pygges fete, with vinegre & percely theron, & a ta{n}sye fryed, & other bake metes / ye shall vndersta{n}de 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 / [g] fyrst ye shall se there be grene sauces of sorell or of vynes, that is holde a sauce for the fyrst course / and ye shall begyn to reyse the capon.

[Sidenotes: _The Dinner Courses from Easter to Whitsunday._ From Easter to Pentecost, set bread, trenchers and spoons: [a] 6 or 8 trenchers for a great lord, 3 for one of low degree. [b] Then cut bread for eating. [c] For Easter-day Feast: [d] First Course: A Calf, boiled and blessed; boiled Eggs and green sauce; Potage, with beef, saffron-stained Capons. [e] Second Course: Mameny, Pigeons, Chewets, Flawnes. [f] Supper: Chickens, Veal, roast Kid, Pigs'-Feet, a Tansey fried. [g] Green Sauces of sorrel or vines, for the first course.]

[Headnote: KERUYNG OF ALL MANER OF FOWLES.]

-- 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; 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.

-- Alaye that fesande.

-- Take a fesande, and reyse his legges & his wynges as it were an henne, & no sauce but onely salte.

-- wynge that partryche.

-- Take a partryche, and reyse his legges and his wynges as a henne / & ye mynce hym, sauce hym with wyn, poudre of gynger, & salte / that set it vpon a chaufyng-dysshe of coles to warme & serue it.

-- wynge that quayle.

-- Take a quayle, and reyse his legges and his wynges as an henne, and no sauce but salte.

Dysplaye that crane.

-- Take a crane, and vnfolde his legges, and cut of his wynges by the Ioyntes: than take vp hys wynges and his legges, and sauce hym with poudres of gynger, mustarde, vynegre, and salte.

[Fol. B i.b.] Dysmembre that heron.

-- Take an heron, and reyse his legges and his wynges as a crane, and sauce hym with vynegre, mustarde, poudre of gynger, and salte.

Vnioint that bytture.

-- Take a bytture, and reyse his legges & his wynges as an heron, & no sauce but salte.

Breke that egryt.

-- Take an egryt, and reyse his legges and his wynges as an heron, and no sauce but salte.

Vntache that curlewe.

-- Take a curlewe, and reyse his legges and his wynges as an henne, and no sauce but salte.

-- Vntache that brewe.