But furþ{er}mor{e} enforme yow y must in metis kervyng{e}; Mynse ye must iiij lees[91] / to ooñ morsell{e} hangyng{e}, þat your{e} mastir may take w{i}t{h} .ij. fyngurs in his sawce dippyng{e}, and so no napkyñ / brest, ne borcloth{e}[92], in any wise enbrowyng{e}. 468 [Headnote: HOW TO CARVE LARGE AND SMALL BIRDS.] [Sidenote: Of large birds’ wings, put only three bits at once in the sauce.] Of gret fowle / in to þe sawce mynse þe whyng{e} this wise; pas not .iij. morcell{es} in þe sawc{e} at onis, as y yow avise; To your{e} sou{er}ayne þe gret fowles legge ley, as is þe gise, and þus mowe ye neu{er} mysse of all{e} co{n}nyng{e} s{er}uise. 472 [Sidenote: Of small birds’ wings, scrape the flesh to the end of the bone, and put it on your lord’s trencher.] Of all{e} man{er} smale brydd{is}, þe whyng{is} oñ þe trencher leying{e}, w{i}t{h} þe poynt of your{e} knyfe / þe flesch{e} to þe booñ end ye bryng{e}, and so co{n}veye hit oñ þe trencher{e}, þ{a}t wise yo{ur} sou{er}ayne plesyng{e}, and w{i}t{h} fair{e} salt & trenchour{e} / hym̅ also oft renewyng{e}. 476 [Sidenote: _How to carve Baked Meats._] Bake metes.[93] [Sidenote: Open hot ones at the top of the crust, cold ones in the middle.] Almaner{e} bakemet{es} þat byñ good and hoot, Opeñ hem aboue þe brym of þe coffyñ[94] cote, and all{e} þat byñ cold / & lusteth your{e} sou{er}eyñ to note, alwey in þe mydway opeñ hem ye mote. 480 [Sidenote: Take Teal, &c., out of their pie, and mince their wings,] Of capoñ, chikeñ, or teele, in coffyñ bake, Owt of þe pye furst þat ye hem take, In a dische besyde / þat ye þe whyngus slake, thynk[95] y-mynsed in to þe same w{i}t{h} yo{ur} knyfe ye slake, 484 [Sidenote: stir the gravy in; your lord may eat it with a spoon.] And ster{e} well{e} þe stuff þ{er}-in w{i}t{h} þe poynt of yo{ur} knyfe; Mynse ye thynne þe whyng{is}, be it in to veele or byffe; w{i}t{h} a spone lightely to ete yo{ur} sou{er}ayne may be leeff, So w{i}t{h} suche diet as is holsom he may length{e} his life. 488 [Sidenote: Cut Venison, &c., in the pasty. Custard: cut in squares with a knife.] ++Venesou{n} bake, of boor or othur venur{e}, [Fol. 178.] Kut it in þe pastey, & ley hit oñ his trenchur{e}. Pygeoñ bake, þe legg{is} leid to your{e} lord sur{e}, Custard,[96] chekkid buche,[97] squar{e} w{i}t{h} þe knyfe; þ{us} is þe cur{e} 492 [Headnote: HOW TO CARVE DOWCETES AND PAYNE PUFF.] [Sidenote: Dowcets: pare away the sides; serve in a sawcer.]