Kervyng of flesh: [Sidenote: Cut _brawn_ on the dish, and lift slices off with your knife;] ++“Son, take þy knyfe as y taught þe while er{e}, kut bravne in þe disch{e} riȝt as hit lieth{e} ther{e}, and to þy sou{er}eynes trenchour{e} / w{i}t{h} þe knyfe / ye h{i}t ber{e}: pare þe fatt þ{er}-from / be war{e} of hide & heer{e}. 380 [Sidenote: serve it with mustard. Venison with furmity.] Thañ whan ye haue it so y-leid / oñ þy lord{es} trenchour{e}, looke ye haue good mustarde þ{er}-to and good licour{e}; Fatt venesou{n} w{i}t{h} frumenty / hit is a gay plesewr{e} your{e} sou{er}ayne to s{er}ue with in sesou{n} to his honowr{e}: 384 [Sidenote: Touch _Venison_ only with your knife, pare it, cross it with 12 scores,] Towche not þe venisou{n} w{i}t{h} no bare hand but with{e} þy knyfe; þis wise shall{e} ye be doand{e}, with{e} þe fore part of þe knyfe looke ye be hit parand, xij. draught{es} w{i}t{h} þe egge of þe knyfe þe venison crossand{e}. 388 [Sidenote: cut a piece out, and put it in the furmity soup.] Thañ whañ ye þat venesou{n} so haue chekkid hit, [Fol. 176b.] with þe fore p{ar}te of your{e} knyfe / þ{a}t ye hit owt kytt, In þe frume{n}ty potage honestly ye co{n}vey hit, in þe same forme w{i}t{h} pesyñ & bakeñ whañ sesou{n} þ{er}-to doth{e} sitt. 392 [Sidenote: Touch with your left hand, pare it clean, put away the sinews, &c.] With{e} your{e} lift hand touche beeff / Chyne[77] / motou{n}, as is a-for{e} said, & pare hit clene or þ{a}t ye kerve / or hit to yo{ur} lord be layd; and as it is showed afor{e} / bewar{e} of vpbrayd{e}; all{e} fumosite, salt / senow / Raw / a-side be hit convayd{e}. 396 [Sidenote: _Partridges_, &c.: take up by the pinion, and mince them small in the sirrup.] In siripp{e} / p{ar}trich{e} / stokdove / & chekyns, in s{er}uyng{e}, w{i}t{h} yo{ur} lifft hand take þem by þe pynoñ of þe whyng{e}, & þat same w{i}t{h} þe fore p{ar}te of þe knyfe be ye vp reryng{e}, Mynse hem small{e} in þe sirupp{e}: of fumosite algate be ye feeryng{e}. 400 [Headnote: HOW TO CARVE LARGE ROAST BIRDS, SWAN, CAPON, &C.] [Sidenote: Larger roast birds, as the _Osprey_, &c., raise up [? cut off] the legs, then the wings,] Good soñ, of all{e} fowles rosted y tell{e} yow as y Cañ, Every goos / teele / Mallard / Ospray / & also swanne, reyse vp þo leggis of all{e} þese furst, y sey the thañ, afft{ur} þat, þe whyng{es} large & rownd / þañ dar{e} blame þe no man; 404 [Sidenote: lay the body in the middle, with the wings and legs round it, in the same dish.]