¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, & loke ye haue chawdron. ¶ Alaye that fesande. ¶ Take a fesande, and reyse his legges & his wynges as it were an henne, & no sauce but onely salte. ¶ wynge that partryche. ¶ Take a partryche, and reyse his legges and his wynges as a henne / & ye mynce hym, sauce hym with wyn, poudre of gynger, & salte / that set it vpon a chaufyng-dysshe of coles to warme & serue it. ¶ wynge that quayle. ¶ Take a quayle, and reyse his legges and his wynges as an henne, and no sauce but salte. Dysplaye that crane. ¶ Take a crane, and vnfolde his legges, and cut of his wynges by the Ioyntes: than take vp hys wynges and his legges, and sauce hym with poudres of gynger, mustarde, vynegre, and salte. [Fol. B i.b.] Dysmembre that heron. ¶ Take an heron, and reyse his legges and his wynges as a crane, and sauce hym with vynegre, mustarde, poudre of gynger, and salte. Vnioint that bytture. ¶ Take a bytture, and reyse his legges & his wynges as an heron, & no sauce but salte. Breke that egryt. ¶ Take an egryt, and reyse his legges and his wynges as an heron, and no sauce but salte. Vntache that curlewe. ¶ Take a curlewe, and reyse his legges and his wynges as an henne, and no sauce but salte. ¶ Vntache that brewe. ¶ Take a brewe, and reyse his legges and his wynges in the same maner, and no sauce but onely salte, & serue your souerayne. Vnlace that cony. ¶ Take a cony, and laye hym on the backe, & cut awaye the ventes / than reyse the wynges and the sydes, and laye bulke, chyne, and the sydes togyder; sauce, vynegre and poudre of gynger. Breke that sarcell. ¶ Take a sarcell or a teele, and reyse his wynges & his legges, and no sauce but salte onely. Mynce that plouer. ¶ Take a plouer, and reyse his legges and his wynges as an henne, and no sauce but onely salt. A snyte. ¶ Take a snyte, and reyse his wynges, his legges, and his sholdres, as a plouer; and no sauce but salte. [Fol. B ij.] ¶ Thye that woodcocke. Take a woodcocke, & reyse his legges and his wynges as an henne; this done, dyght the brayne. And here begynneth the feest from Pentecost vnto mydsomer. [Sidenotes: _Keruyng of all maner of Fowles._ _How to carve a Capon._ Sauce: green sauce or verjuice. _Swan._ Chawdron is the sauce for him. _Pheasant._ No sauce but Salt. _Partridge._ Sauce for Partridges. _How to carve a Quail._ Sauce: salt. _Crane._ Sauce: ginger, mustard, vinegar, and salt. _Heron._ Sauce as before. _Rittern._ Salt, the sauce. _Egret._ Salt, the sauce. _Curlew._ Salt, as sauce. _Brew._ Salt, as sauce. _Cony (or Rabbit.)_ Sauce: vinegar and ginger. _Sarcel or Teal._ _Plover._ _Snipe._ _Woodcock._]