[Sidenotes: _Carving and Dressing of Fish_ [a] Put tails and livers in the pea broth and furmity. [b] How to carve Seal Turrentyne, baked Herring, white Herring, Green Fish, Merling, Hake, Pike, salt Lamprey, Plaice. [c] Gurnard, Bream, Roach, Whiting, Codling. [d] Carp, Trout, Conger, Thornback, Halibut, Tench, and Crab. [e] How to dress and serve up a Crab. [f] How to dress and carve a Crayfish, a Joll of Sturgeon, a fresh Lamprey, pasty. [g] (sauce, Galentyne with red wine and powdered cinnamon.) [h] Fresh Herring, &c. [i] Sprats, Musculade in worts, Oysters. [k] Dates, pears, Mortrewes of Dogfish.] [Headnote: SAUCES FOR FYSSHE.] ¶ Here endeth the keruynge of fysshe. And here begy{n}neth sauces for all maner of fysshe. [a] ++Mustarde is good for salte herynge / salte fysshe, salte congre, samo{n}, sparlynge, salt ele & lynge: [b] vynegre is good with salte porpas, turrentyne salte / sturgyo{n} salte, threpole, & salt wale / [c] lampray with galentyne / vergyus to roche, dace, breme, molet, base, flounders, sole, crabbe, and [d] cheuene, with poudre of synamo{n}; to thornebacke, herynge, houndefysshe, haddocke, whytynge, & codde, vynegre, poudre of synamon, & gynger; [e] grene sauce is good with grene fysshe & halybut, cottell, & fresshe turbot / put not your grene sauce awaye, for it is good with mustarde. ¶ Here endeth for all maner of sauces for fyssche accordynge to theyr appetyte. [Sidenotes: _Sauces for Fish._ [a] Mustard for Salmon, &c.; [b] Vinegar for salt Whale, &c.; [c] Galentyne for Lamprey; Verjuice for Roach, &c.; [d] Cinnamon for Chub, &c.; [e] Green Sauce for Halibut, &c.] [Headnote: THE CHAUMBERLAYNE.] ¶ The chaumberlayne.