ney, bustard, stork, crane, peacock with his tail, hern-shaw,
bittern, woodcock, partridge, plovers, rabbits, great birds, larks,
doucers, pampuff, white leach, amber-jelly, cream of almonds,
curlew, brew, snite, quail, sparrow, martinet, pearch in jelly,
petty pervis, quince baked, leach, dewgard, fruter fage, blandrells
or pippins with caraways in comfits, wafers, and Ipocras.

_Sauce for all manner of Fowls._

Mustard is good with brawn, Beef, Chine of Bacon, and Mutton,
Verjuyce good to boil'd Chickens and Capons; Swan with Chaldrons,
Ribs of Beef with Garlick, mustard, pepper, verjuyce, ginger; sauce
of lamb, pig and fawn, mustard, and sugar; to pheasant, partridge,
and coney, sauce gamelin; to hern-shaw, egrypt, plover, and crane,
brew, and curlew, salt, and sugar, and water of Camot, bustard,
shovilland, and bittern, sauce gamelin; woodcock, lapwhing, lark,
quail, martinet, venison and snite with white salt; sparrows and
thrushes with salt, and cinamon. Thus with all meats sauce shall
have the operation.

Directions for the order of carving Fowl.

_Lift that Swan._

The manner of cutting up a Swan must be to slit her right down in
the middle of the breast, and so clean thorow the back from the neck
to the rump, so part her in two halves cleanly and handsomly, that
you break not nor tear the meat, lay the two halves in a fair
charger with the slit sides downwards, throw salt about it, and let
it again on the Table. Let your sauce be chaldron for a Swan, and
serve it in saucers.

_Rear the Goose._

You must break a goose contrary to the former way. Take a goose
being roasted, and take off both his legs fair like a shoulder of
Lamb, take him quite from the body then cut off the belly piece
round close to the lower end of the breast: lace her down with your
knife clean through the breast on each side your thumbs bredth for
the bone in the middle of the breast; then take off the pinion of
each side, and the flesh which you first lac't with your knife,
raise it up clear from the bone, and take it from the carcase with
the pinion; then cut up the bone which lieth before in the breast
(which is commonly call'd the merry thought) the skin and the flesh
being upon it; then cut from the brest-bone, another slice of flesh
clean thorow, & take it clean from the bone, turn your carcase, and
cut it asunder the back-bone above the loin-bones: then take the
rump-end of the back-bone, and lay it in a