Also for bustard / betowr{e} / & shoveler{e},[131] gamelyñ[132] is in sesou{n}; Wodcok / lapewynk / M{er}tenet / larke, & venysou{n}, Sparows / thrusches / all{e} þese .vij. w{i}t{h} salt & synamome: Quayles, sparowes, & snytes, whañ þeir{e} sesou{n} com,[133] 544 Thus to p{ro}voke a{n} appetide þe Sawce hath{e} is op{er}aciou{n}. [Headnote: HOW TO CARVE HERRINGS AND SALT FISH.] [Sidenote: _How to carve Fish._] Kervyng of fische.[134] [Sidenote: With pea soup or furmity serve a Beaver’s tail, salt Porpoise, &c.] ++Now, good soñ, of kervyng{e} of fysch{e} y wot y must þe leer{e}: To pesoñ[135] or frumeñty take þe tayle of þe bever{e},[136] or ȝiff ye haue salt purpose[137] / ȝele[138] / torrentill{e}[139], deynteith{us} fulle der{e}, 548 ye must do aftur{e} þe forme of frumenty, as y said while er{e}. [Sidenote: Split up Herrings, take out the roe and bones, eat with mustard.] Bakeñ heryng{e}, dressid & diȝt w{i}t{h} white sugur{e}; þe white heryng{e} by þe bak a brode ye splat hym̅ sur{e}, bothe rough{e} & boon{us} / voyded / þeñ may your{e} lorde endur{e} 552 to ete merily w{i}t{h} mustard þ{a}t tyme to his plesur{e}. [Sidenote: Take the skin off salt fish, Salmon, Ling, &c., and let the sauce be mustard,] Of all{e} man{er} salt fisch{e}, looke ye par{e} awey the felle, Salt samou{n} / Congur[140], grone[141] fisch{e} / boþe lyng{e}[142] & myllewelle[143], & oñ your{e} sou{er}aynes trenche{ur} ley hit, as y yow telle. 556 þe sawce þ{er}-to, good mustard, alway accordeth{e} well{e}. [Sidenote: but for Mackarel, &c., butter of Claynes or Hackney (?)] Saltfysch{e}, stokfisch{e}[144] / m{er}lyng{e}[145] / makerell{e}, butt{ur} ye may w{i}t{h} swete butt{ur} of Claynos[146] or els of hakenay, þe boon{us}, skynnes / & fynnes, furst y-fette a-way, 560 þeñ sett your{e} dische þer{e} as your{e} sou{er}ey{n} may tast & assay. [Sidenote: Of Pike, the belly is best, with plenty of sauce.] Pike[147], to your{e} sou{er}eyñ y wold þat it be layd, þe wombe is best, as y haue herd it said{e}, Fysch{e} & skyñ to-gedir be hit convaied 564 w{i}t{h} pike sawce y-noughe þ{er}-to / & h{i}t shall{e} not be denayd. [Sidenote: Salt Lampreys, cut in seven gobbets, pick out the backbones, serve with onions and galentine.] The salt lamprey, gobeñ hit a slout[148] .vij. pec{is} y assigne; þañ pike owt þe boon{us} nyȝe þe bak spyne, and ley hit oñ {your} lord{es} trencher{e} wheþ{er} he sowpe or dyne, 568 & þat ye haue ssoddyñ ynons[149] to meddill{e} w{i}t{h} galantyne.[150] [Headnote: HOW TO CARVE PLAICE AND OTHER FISH.] [Sidenote: Plaice: cut off the fins, cross it with a knife, sauce with wine, &c.]