[s] Fruyter vaunte, fruyter say, be good; bett{er} is fruyter pouche; apple fruyters ben good hote / and all colde fruters, touche not. Ta{n}sey is good / hote wortes, or gruell of befe or of motto{n} is good. [t] Gelly, mortrus, creme almondes, blau{n}che manger, Iussell, and charlet, cabage, and nombles of a dere, ben good / & all other potage beware of. [Sidenotes: _Keruynge of Flesshe._ [a] How to carve Brawn, [b] Venison, (cut it in 12 bits and slice it into the furmity,) [c] Pheasant, Stockdoves, (mince the wings into the syrup,) [d] Goose, Teal, &c., (take off the legs and wings,) [e] Capon, (mince the wing with wine or ale,) [f] Plover, Lapwing, [g] Bittern, Egret. [h] How to carve a Crane, (mind the trump in his breast,) [i] Shoveler, [k] Quail, Martins, Swallow, [l] Fawn, Kid, [m] Roast Venison, [n] Cony, (lay him on his belly with his two cut-off sides, on each side of him.) [o] Cut 4 strips to each bit of meat, for your lord to pick it up by. [p] Open hot Meat-Pies at the top; cold in the middle. [q] Cut Custards in inch blocks. [r] Doucettes, pare off sides and bottom. [s] Fritters hot are good, cold bad. Tansey is good. [t] Jelly, Blanche Manger, Charlet, &c., are good, and no other potages.] [Headnote: SAUCES FOR FOWLES.] ¶ Here endeth y^e keruynge of flesshe. And begy{n}neth sauces for all maner of fowles. [a] ++Mustarde is good with brawne, befe, chyne, bacon, & motton. [b] Vergius is good to boyled chekyns and capon / swanne with cawdrons / [c] rybbes of befe with garlycke, mustarde, peper, vergyus; [d] gynger sauce to la{m}be, pygge, & fawne / mustarde & suger to fesande, partryche, and conye / sauce gamelyne to hero{n}sewe, egryt, plouer, & crane / to brewe, curlewe, [e] salte, suger, & water of tame / to bustarde, shouyllarde, & bytture, sauce gamelyne: [f] woodcocke, lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte / sparowes & throstelles with salte & synamo{n} / thus with all metes, sauce shall haue the operacyons. ¶ Here endeth the sauces for all maner of fowles and metes. [Sidenotes: _Sauces for all maner of Fowles._ [a] Mustard for beef; [b] Verjuice for boiled chickens; Cawdrons for swans; [c] Garlick, &c., for beef. [d] Ginger for lamb; Gamelyne for heronsewe, &c.; [e] Salt, Sugar and Water of Tame for brew, &c. [f] White salt for lapwings, &c. Cinnamon and salt for thrushes &c.] [Headnote: FEESTES AND SERUYCE.] [Fol. A 6b.] ¶ Here begynneth the feestes and seruyce from Eester vnto whytsondaye.