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Garlick, &c., for beef.

Gamelyne for

befe with garlycke, mustarle, peper, vergyus; gynger

Ginger for lamb; sauce to lambe, pygge, & fawne / mustarde & suger to fesande, partryche, and conye sauce

heronsewe, &c.;

Salt, Sugar and

brew, &c.

White salt for lapwings, &c.

gamelyne to

Water of Tame for heronsewe, egryt, plouer, & crane / to brewe, curlewe, salte, suger, & water of tame / to bustarde, shouyllarde, & bytture, sauce gamelyne: woodcocke, lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte / sparowes & throstelles with salte & synamon / salt for thrushes, thus with all metes, sauce shall haue the operacyons. Here endeth the sauces for all maner of fowles and metes.

Cinnamon and

&c.

Fol. A 6 b.]

The Dinner

Courses from

Easter to

Whitsunday.
From Easter to
Pentecost,
set bread,
trenchers and
spoons:

6 or 8 trenchers for a great lord,

3 for one of low degree. Then cut bread for eating.

Here begynneth the feestes and seruyce from Eester vnto whytsondaye.

N Eester daye & so forthe to Pentycost, after y

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seruynge of the table there shall be set brede, trenchours, and spones, after the estymacyon of them that shall syt there; and thus ye shall serue your souerayne; laye [six or eight '] trenchours / & 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/ than cut brede for your souerayne after ye knowe his condyeyons, wheder it be cutte in y myddes or pared, or elles for to be cut in small peces. Also ye must vnderstande how y mete shall be serued before youre souerayne, & namely on Eester daye after the gouernaunce & seruyce of y countree where ye were borne. Fyrste on that daye he shall serue a calfe soden and blessyd/ and than soden 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, with beef, potage, as wortes, Iowtes, or browes, with befe, motton,

For Easter-day
Feast:

First Course:

A Calf, boiled and blessed;

boiled Eggs and green sauce;

1 See above, in the Keruynge of Flesshe, p. 271, lines 5 and 4 from the bottom.

Capons.

Flawnes.

or vele / & capons that ben coloured with saffron, and saffron-stained bake metes. And the seconde course, Iussell with Second Course: mamony, and rosted, endoured / & pegyons with bake Mameny, Pigeons, metes, as tartes, chewettes, & flawnes, & other, after the Chewets, dysposycyon of the cokes. And at soupertyme dyuers Supper: sauces of motton or vele in broche', after the ordynaunce of the stewarde / and than chekyns with bacon, vele, Chickens, Veal, roste pegyons or lambe, & kydde roste with heed roast Kid, & the portenaunce on lambe & pygges fete, with Pigs'-Feet, vinegre & percely theron, & a tansye fryed, & other a Tansey fried. bake metes / ye shall vnderstande this maner of

seruyce

[1 ? brothe]

[2 Fol. Bi.]

2 dureth to Pentecoste, saue fysshe dayes. Also take hede how ye shall araye these thynges before your souerayne/fyrst ye shall se there be grene sauces of Green Sauces of sorell or of vynes, that is holde a sauce for the fyrst for the first course. course and ye shall begyn to reyse the capon.

sorrel or vines,

Here endeth the feest of Eester tyll Pentecoste. Keruing of all And here begynneth keruyng of all maner of fowles.

Sauce that capon.

maner of Fowles.

How to carve a
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: green

sauce or vergyus.

Lyfte that swanne.

sauce or verjuice.

Swan.

sauce for him.

¶ Take and dyghte hym as a goose, but let hym Chawdron is the 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.

Twynge that partryche.

¶ Take a partryche, and reyse his legges and his wynges as a henne / & ye mynce hym, sauce hym with

Pheasant.

No sauce but Salt.

Partridge.

Sauce for
Partridges.

How to carve a

'Quail.

Sauce: salt.

Crane.

Sauce: ginger,

mustard, vinegar, and salt.

[Fol. B i. b.] Heron.

Sauce as before.

Bittern.

Salt, the sauce.

Egret.

Salt, the sauce.

Curlew.

Salt, as sauce.

Brew.

Salt, as sauce.

Cony or Rabbit.

Sauce: vinegar and ginger.

wyn, poudre of gynger, & salte / that set it vpon a chaufyng-dysshe of coles to warme & serue it.

Twynge 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.

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.

TVntache 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.

Thye that woodcocke.

Take a woodcocke, & reyse his legges and his wynges as an henne; this done, dyght the brayne. And here begynneth the feest from Pentecost vnto mydsomer.

IN

Sarcel or Teal.

Plover.

Snipe.

[Fol. Bij.] Woodcock.

Second Course.

Beef and Capons.

carve a Roast Capon:

ready to fly.

N the seconde course for the metes before sayd ye Sauces for the 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. The First Course: fyrst course shall be befe, motton soden with capons, or rosted & yf the capons be soden, araye hym in the maner aforesayd. And whan he is rosted, thou How to sauce and must caste on salte, with wyne or with ale / than take the capon by the legges, & caste on the sauce, & breke hym out, & laye hym in a dysshe as he sholde lay him out as if 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: And in the Second Course: seconde course, potage shall be, Iussell, charlet, or young Geese, mortrus, with yonge geese, vele, porke, pygyons or chekyns rosted, with payne puffe / fruyters, and other bake metes after the ordynaunce of the coke. Also the How to carve a goose ought to be cut membre to membre, begynnynge at the ryght legge, and so forth vnder the ryght wynge,

Potage: Charlets,

Payne Puffe, &c.

Goose.

Goose must be

eaten with green

garlic or verjuice.

Dinner Courses

from the Na

tivity of St John the Baptist, (June

& not vpon the Ioynte aboue / & 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 shelde be reysed vnder the
wynge, and not aboue.

somer.

Here endeth the feest from Pentecost to myd-
And here begynneth from the feest of saynt

24,) to Michaelmas. Iohn the baptist vnto Myghelmasse.

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IN

N the fyrst course, potage, wortes, gruell, & fourmenty, with venyson, and mortrus and pestelles of porke with grene sauce. Rosted capon, swanne with chawdron. In the seconde course, potage after the ordynaunce of the cokes, with rosted motton, vele, porke, chekyns or endoured pygyons, heron-sewes, fruyters or other bake metes / & take hede to the fesande: he shall be arayed in the maner of a capon / but it shall be done drye, without ony moysture, and he shall be eten with salte and pouder of gynger.

And

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 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.

I

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. In the second course, potage, mortrus, or conyes, or sewe / than roste flesshe, motton, porke, vele, pullettes, chekyns, pygyons, teeles, The feast of St John's Beheading is on Aug. 29.

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