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_Untach that Curlew._
Raise his legs and wings as a hen, & no sauce but salt.
_Untach that brew._
Raise his legs and his wings in the same manner, and no sauce but only salt.
_Unlace that Coney._
Lay him on the back, and cut away the vents, then raise the wings and the sides, and lay bulk, chine, and sides together, sauce them with vinegar and powder of ginger.
_Break that Sarcel._
Take a sarcel or teal, and raise his wings and his legs, and no sauce but only salt.
_Mince that Plover._
Raise his leg and wings as a hen, and no sauce but only salt.
_A Snite._
Raise his legs, wings and his shoulders as a plover, and no sauce but salt.
_Thigh that Woodc.o.c.k._
Raise his legs as a hen, and dight his brain.
_The Sewing of Fish._
_The First Course._
To go to the sewing of Fish, Musculade, Minews in few of porpos or of salmon, bak'd herring with sugar, green fish pike, lamprey, salent, porpos roasted, bak'd gurnet and baked lamprey.
_The Second Course._
Jelly white and red, dates in confect, conger, salmon, birt, dorey, turbut holibut for standard, bace, trout, mullet, chevin, soles, lamprey roast, and tench in jelly.
_The Third Course._
Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon, welks, apples and pears roasted; with sugar candy, figs of molisk, raisins, dates, capt with minced ginger, wafers, and Ipocras.
_The Carving of Fish._
The carver of fish must see to peason and furmety, the tail and the liver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; _baked herring_, lay it whole on the trencher, then white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green-fish, salt salmon, and conger, pare away the skin; salt fish, stock fish, marling, mackrel, and hake with b.u.t.ter, and take away the bones & skins; _A Pike_, lay the womb upon a trencher, with pike sauce enough, _A salt Lamprey_, gobbin it in seven or eight pieces, and so present it, _A Plaice_, put out the water, then cross him with your knife, and cast on salt, wine, or ale. _Bace_, _Gurnet_, _Rochet_, _Bream_, _Chevin_, _Mullet_, _Roch_, _Pearch_, _Sole_, _Mackrel_, _Whiting_, _Haddock_, and _Codling_, raise them by the back, pick out the bones, and cleanse the rest in the belly.
_Carp Bream_, _Sole_, and _Trout_, back and belly together.
_Salmon_, _Conger_, _Sturgeon_, _Turbut_, _Thornback_, _Houndfish_, and _Holibut_, cut them in the dishes; the _Porpos_ about, _Tench_ in his sauce; cut two _Eels_, and _Lampreys_ roast, pull off the skin, and pick out the bones, put thereto vinegar, and powder.
A _Crab_, break him asunder, in a dish make the sh.e.l.l clean, & put in the stuff again, temper it with vinegar, and powder them, cover it with bread and heat it; a _Crevis_ dight him thus, part him asunder, slit the belly, and take out the fish, pare away the red skin, mince it thin, put vinegar in the dish, and set it on the Table without heating. _A Jole of Sturgeon_, cut it into thin morsels, and lay it round about the dish, _Fresh Lamprey bak'd_, open the pasty, then take white bread, and cut it thin, lay it in a dish, & with a spoon take out Galentine, & lay it upon the bread with red wine and powder of Cinamon; then cut a gobbin of Lamprey, mince it thin, and lay it in the Gallentine, and set it on the fire to heat. _Fresh herring_, with salt and wine, _Shrimps_ well pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and Lampreys, Sprats is good in few, musculade in worts, oysters in few, oysters in gravy, minews in porpus, salmon in jelly white and red, cream of almonds, dates in comfits, pears and quinces in sirrup, with parsley roots, mortus of hound fish raise standing.
_Sauces for Fish._
Mustard is good for salt herring, salt fish, salt conger, salmon, sparling, salt eel and ling; vinegar is good with salt porpus, turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey with gallentine; verjuyce to roach, dace, bream, mullet, flounders, salt crab and chevin with powder of cinamon and ginger; green sauce is good with green fish and hollibut, cottel, and fresh turbut; put not your green sauce away for it is good with mustard.
_Bills of _FARE_ for every Season in the Year; also how to set forth the _MEAT_ in order for that Service, as it was used before Hospitality left this Nation._
_A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._
Oysters.
1 A Collar of brawn and mustard.
2 A Capon in stewed broth with marrow-bones.
3 A Goose in stoffado, or two Ducks.
4 A grand Sallet.
5 A Shoulder of Mutton with oysters.
6 A bisk dish baked.
7 A roast chine of beef.
8 Minced pies or chewits of capon, tongue, or of veal.
9 A chine of Pork.
10 A pasty of venison.
11 A swan, or 2 geese roast.
12 A loyn of veal.
13 A French Pie of divers compounds.
14 A roast turkey.
15 A pig roast.
16 A farc't dish baked.
17 Two brangeese roasted, one larded.
18 Souc't Veal.
19 Two Capons roasted, one larded.
20 A double bordered Custard.
_A Second Course for the same Mess._
