_The Sewing of Fish._

_The First Course._

To go to the sewing of Fish, Musculade, Minews in few of porpos or
of salmon, bak'd herring with sugar, green fish pike, lamprey,
salent, porpos roasted, bak'd gurnet and baked lamprey.

_The Second Course._

Jelly white and red, dates in confect, conger, salmon, birt, dorey,
turbut holibut for standard, bace, trout, mullet, chevin, soles,
lamprey roast, and tench in jelly.

_The Third Course._

Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon,
welks, apples and pears roasted; with sugar candy, figs of molisk,
raisins, dates, capt with minced ginger, wafers, and Ipocras.

_The Carving of Fish._

The carver of fish must see to peason and furmety, the tail and the
liver; you must look if there be a salt porpos or sole, turrentine,
and do after the form of venison; _baked herring_, lay it whole on
the trencher, then white herring in a dish, open it by the back,
pick out the bones and the row, and see there be mustard. Of salt
fish, green-fish, salt salmon, and conger, pare away the skin; salt
fish, stock fish, marling, mackrel, and hake with butter, and take
away the bones & skins; _A Pike_, lay the womb upon a trencher, with
pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight
pieces, and so present it, _A Plaice_, put out the water, then cross
him with your knife, and cast on salt, wine, or ale. _Bace_,
_Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_,
_Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them
by the back, pick out the bones, and cleanse the rest in the belly.
_Carp Bream_, _Sole_, and _Trout_, back and belly together.
_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_,
and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_
in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the
skin, and pick out the bones, put thereto vinegar, and powder.
A _Crab_, break him asunder, in a dish make the shell clean, & put
in the stuff again, temper it with vinegar, and powder them, cover
it with bread and heat it; a _Crevis_ dight him thus, part him
asunder, slit the belly, and take out the fish, pare away the red
skin, mince it thin, put vinegar in the dish, and set it on the
Table without heating. _A Jole of Sturgeon_, cut it into thin
morsels, and lay it round about the dish, _Fresh Lamprey bak'd_,
open the pasty, then take white bread, and cut it