[Sidenotes: _Dinner Courses from Michaelmas to Christmas._ [a] First Course: legs of Pork, &c. [b] Second Course: Widgeon, Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. [c] Cut the skin off boiled meats. [d] Carve carefully for Ladies; they soon get angry [e] Carve Goose and Swan like other birds. [f] The skin of cloven-footed birds is unwholsome; of whole-footed birds wholesome, because the water washes all corruption out of ’em. [g] Chicken’s skin is not so pure, because their nature is not to enter into the river. [h] River birds cleanse their foul stink in the river. [i] Take off the heads of all field birds, for they eat worms, toads, and the like.] [Headnote: SEWYNGE OF FYSSHE.] ¶ Here endeth the feestes and the keruynge of flesshe, And here begynneth the sewynge of fysshe. ¶ The fyrst course. ++To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of samon, bacon hery{n}ge w{i}t{h} suger, grene fysshe, pyke, lampraye, salens, porpas rosted, bake gurnade, and lampraye bake. ¶ The seconde course. ¶ Gelly whyte and rede, dates in confetes, congre, samon, dorrey, brytte, turbot, halybut / for standarde, base, troute, molette, cheuene, sele, eles & lamprayes roost, tenche in gelly. ¶ The thyrde course. ¶ Fresshe sturgyon, breme, perche in gelly, a Ioll of samon, sturgyon, and welkes; apples & peres rosted with suger candy. Fygges of malyke, & raysyns, [O] dates capte w{i}t{h} mynced gynger / wafers and ypocras, they ben agreable / this feest is done, voyde ye the table. [Sidenotes: _Sewynge of Fysshe._ _First Course:_ _Musculade._ Salens, &c., baked Gurnet. _Second Course:_ Jelly, dates, &c. For a standard, Mullet, Chub, Seal, &c. _Third Course:_ Bream, Perch, Whelks; and pears in sugar candy. Figs, dates capped with minced ginger, &c. All over! Clear the table.] [Headnote: KERUYNGE OF FYSSHE.] [Fol. B iii.b.] ¶ Here endeth sewynge of fysshe. And here foloweth keruynge of fysshe.