¶ [1] Fyrste sette ye forthe mustarde and brawne, potage, befe, motton stewed. [2] Fesande / swanne / capon / pygge, venyson bake / custarde / and leche lombarde. [3] Fruyter vaunte, with a subtylte, two potages, blau{n}che ma{n}ger, and gelly. [4] For standarde, venyson roste, kydde, fawne & cony / bustarde, storke, crane, pecocke with his tayle, hero{n}sewe, bytture, woodcocke, partryche, plouer, rabettes, grete byrdes, larkes / [5] doucettes, paynpuffe, whyte leche, ambre / gelly, creme of almondes, curlewe, brewe, snytes, quayle, sparowes, martynet, perche i{n} gelly / petyperuys[G], quy{n}ces bake / leche dewgarde, fruyter fayge, blandrelles or pepyns with carawaye in co{n}fettes, wafers and ypocras, they be a-greable. [b] Now this feest is done, voyde ye the table. [Sidenotes: [a] The _Sewer_ or arranger of dishes must ascertain what dishes and fruits are prepared daily for dinner; and he must have people ready to carry up the dishes. _The Succession of Dishes._ 1. Brawn, &c. 2. Pheasant, &c. 3. Meat Fritters, &c 4. For a standard, a peacock with his tail. 5. Doucettes, Paynpuff, Brew, Snipe, Petyperuys and Fayge, Caraways, &c. [b] Clear the table] [Headnote: KERUYNGE OF FLESSHE.] ¶ Here endeth the sewynge of flesshe. And begynneth the keruynge of flesshe. ++The keruer must knowe the keruynge and the fayre ha{n}dlynge of a knyfe, and how ye shall seche al maner of fowle / your knyfe muste be fayre and [Fol. A 5.] [a] your ha{n}des muste be clene; & passe not two fyngers & a thombe vpon your knyfe. In y^e myddes of your ha{n}de set the halfe sure, vnlassynge y^e mynsy{n}ge wich[H] two fy{n}gers & a thombe; keruynge of brede, layenge, & voydynge of crommes, with two fyngers and a thombe / loke ye haue y^e cure / set neuer on fysshe / flesshe / beest / ne fowle, more than two fyngers and a thombe / than take your lofe in your lefte hande, & holde your knyfe surely; enbrewe not the table clothe / but [b] wype vpon your napkyn / than take your trenchouer lofe in your lefte ha{n}de, and with the edge of your table knyfe take vp your trenchours as nye the poynt as ye may / [c] tha{n} laye foure trenchours to your soferayne, one by an other / and laye theron other foure trenchours or elles twayne / than take a lofe in your lyfte hande, & pare y^e lofe rou{n}de aboute / tha{n} cut the ouer cruste to your souerayne, and cut the nether cruste, & voyde the parynge, & touche the lofe no more after it is so serued / than clense the table that the sewer may serue youre souerayne. [d] Also ye muste knowe the fumosytces[I] of fysshe, flesshe, and foules, & all maner of sauces accordynge to theyr appetytes / these ben the fumosytes / salte, soure, resty, fatte, fryed, senewes, skynnes, hony, croupes, yonge feders, heddes, pygous[K] bones, all maner of legges of bestees & fowles the vtter syde; for these ben fumosytees; laye them neuer to your souerayne.