[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.
-- Take a brewe, and reyse his legges and his wynges in the same maner, and no sauce but onely salte, & serue your souerayne.
Vnlace that cony.
-- Take a cony, and laye hym on the backe, & cut awaye the ventes / than reyse the wynges and the sydes, and laye bulke, chyne, and the sydes togyder; sauce, vynegre and poudre of gynger.
Breke that sarcell.
-- Take a sarcell or a teele, and reyse his wynges & his legges, and no sauce but salte onely.
Mynce that plouer.
-- Take a plouer, and reyse his legges and his wynges as an henne, and no sauce but onely salt.
A snyte.
-- Take a snyte, and reyse his wynges, his legges, and his sholdres, as a plouer; and no sauce but salte.
[Fol. B ij.] -- Thye that woodc.o.c.ke.
Take a woodc.o.c.ke, & reyse his legges and his wynges as an henne; this done, dyght the brayne. And here begynneth the feest from Pentecost vnto mydsomer.
[Sidenotes: _Keruyng of all maner of Fowles._ _How to carve a Capon._ Sauce: green sauce or verjuice.
_Swan._ Chawdron is the sauce for him.
_Pheasant._ No sauce but Salt.
_Partridge._ Sauce for Partridges.
_How to carve a Quail._ Sauce: salt.
_Crane._ Sauce: ginger, mustard, vinegar, and salt.
_Heron._ Sauce as before.
_Rittern._ Salt, the sauce.
_Egret._ Salt, the sauce.
_Curlew._ Salt, as sauce.
_Brew._ Salt, as sauce.
_Cony (or Rabbit.)_ Sauce: vinegar and ginger.
_Sarcel or Teal._ _Plover._ _Snipe._ _Woodc.o.c.k._]
[a] ++In the seconde course for the metes before sayd ye shall take for your sauces, wyne, ale, vynegre, and poudres, after the mete be; & gynger & canell from Pentecost to the feest of saynt Iohn baptyst.
[b] The fyrst course shall be befe, motton soden with capons, or rosted / [c] & yf the capons be soden, araye hym in the maner aforesayd. And whan he is rosted, thou must caste on salte, with wyne or with ale / tha{n} take the capon by the legges, & caste on the sauce, & breke hym out, & laye hym in a dysshe as he sholde flee. Fyrst ye shall cut the ryght legge and the ryght sholdre, & bytwene the foure membres laye the brawne of the capon, with the croupe in the ende bytwene the legges, as it were possyble for to be Ioyned agayne togyder / & other bake metes after: [d] And in the seconde course, potage shall be, Iussell, charlet, or mortrus, with yonge geese, vele, porke, pygyons or chekyns rosted, with payne puffe / fruyters, and other bake metes after the ordynau{n}ce of the c.o.ke. [e] Also the goose ought to be cut membre to membre, begynnynge at the ryght legge, and so forth vnder the ryght wynge, & not vpon the Ioynte aboue / [f] & 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.
[Sidenotes: [a] Sauces for the Second Course. [b] First Course: Beef and Capons. [c] How to sauce and carve a Roast capon: lay him out as if ready to fly. [d] Second Course: Potage, Charlet, young Geese, Payne Puff, &c. [e] How to carve a Goose. [f] Goose must be eaten with green garlic or verjuice.]