[Headnote: THE SAUCES FOR DIFFERENT DISHES.]

[Sidenote: Sauces.]

Diuerce Sawces.[123]

[Sidenote: Sauces provoke a fine appet.i.te.]

++Also to know your{e} sawces for flesch{e} conveniently, hit p{ro}vokith{e} a fyne apetide if sawce your{e} mete be bie; to the l.u.s.t of your{e} lord looke {a}t ye haue er redy suche sawce as hym liketh{e} / to make hym glad & mery. 532

[Sidenote: Have ready Mustard for brawn, &c., Verjuice for veal, &c., Chawdon for cygnet and swan, Garlic, &c., for beef and goose,]

Mustard[124] is meete for brawne / beef, or powdred[125] motou{n}; verdius[126] to boyled capou{n} / veel / chiken /or bakon; And to signet / & swan, co{n}venyent is e chawdon[127]; Roost beeff / & goos / w{i}t{h} garlek, vinegr{e}, or pepur,[[127a]] in co{n}clusiou{n}. 536

[Sidenote: Ginger for fawn, &c., Mustard and sugar for pheasant, &c., Gamelyn for heronsew, &c., Sugar and Salt for brew, &c.,]

Gyng{er} sawce[128] to lambe, to kyd / pigge, or fawn / in fere; to feysand, p{ar}trich{e}, or cony / Mustard w{i}t{h} e sugur{e}; Sawce gamelyn[129] to heyron-sewe / egret / crane / & plover{e}; also / brewe[130] / Curlew / sugre & salt / w{i}t{h} water{e} of e ryver{e}; 540

[Sidenote: Gamelyn for bustard, &c., Salt and Cinnamon for woodc.o.c.k, thrushes, &c., and quails, &c.]

Also for bustard / betowr{e} / & shoveler{e},[131]

gamelyn[132] is in sesou{n}; Wodc.o.k / lapewynk / M{er}tenet / larke, & venysou{n}, Sparows / thrusches / all{e} ese .vij.

w{i}t{h} salt & synamome: Quayles, sparowes, & snytes, whan eir{e} sesou{n} com,[133] 544 Thus to p{ro}voke a{n} appetide e Sawce hath{e} is op{er}aciou{n}.

[Headnote: HOW TO CARVE HERRINGS AND SALT FISH.]

[Sidenote: _How to carve Fish._]

Kervyng of fische.[134]

[Sidenote: With pea soup or furmity serve a Beaver's tail, salt Porpoise, &c.]

++Now, good son, of kervyng{e} of fysch{e} y wot y must e leer{e}: To peson[135] or frumenty take e tayle of e bever{e},[136]

or ?iff ye haue salt purpose[137] / ?ele[138] / torrentill{e}[139], deynteith{us} fulle der{e}, 548 ye must do aftur{e} e forme of frumenty, as y said while er{e}.

[Sidenote: Split up Herrings, take out the roe and bones, eat with mustard.]

Baken heryng{e}, dressid & di?t w{i}t{h} white sugur{e}; e white heryng{e} by e bak a brode ye splat hym sur{e}, bothe rough{e} & boon{us} / voyded / en may your{e} lorde endur{e} 552 to ete merily w{i}t{h} mustard {a}t tyme to his plesur{e}.

[Sidenote: Take the skin off salt fish, Salmon, Ling, &c., and let the sauce be mustard,]

Of all{e} man{er} salt fisch{e}, looke ye par{e} awey the felle, Salt samou{n} / Congur[140], grone[141] fisch{e} / boe lyng{e}[142] & myllewelle[143], & on your{e} sou{er}aynes trenche{ur} ley hit, as y yow telle. 556 e sawce {er}-to, good mustard, alway accordeth{e} well{e}.

[Sidenote: but for Mackarel, &c., b.u.t.ter of Claynes or Hackney (?)]

Saltfysch{e}, stokfisch{e}[144] / m{er}lyng{e}[145] / makerell{e}, b.u.t.t{ur} ye may w{i}t{h} swete b.u.t.t{ur} of Claynos[146] or els of hakenay, e boon{us}, skynnes / & fynnes, furst y-fette a-way, 560 en sett your{e} dische er{e} as your{e} sou{er}ey{n} may tast & a.s.say.

[Sidenote: Of Pike, the belly is best, with plenty of sauce.]

Pike[147], to your{e} sou{er}eyn y wold at it be layd, e wombe is best, as y haue herd it said{e}, Fysch{e} & skyn to-gedir be hit convaied 564 w{i}t{h} pike sawce y-noughe {er}-to / & h{i}t shall{e} not be denayd.

[Sidenote: Salt Lampreys, cut in seven gobbets, pick out the backbones, serve with onions and galentine.]

The salt lamprey, goben hit a slout[148]

.vij. pec{is} y a.s.signe; an pike owt e boon{us} ny?e e bak spyne, and ley hit on {your} lord{es} trencher{e} whe{er} he sowpe or dyne, 568 & at ye haue ssoddyn ynons[149]

to meddill{e} w{i}t{h} galantyne.[150]

[Headnote: HOW TO CARVE PLAICE AND OTHER FISH.]

[Sidenote: Plaice: cut off the fins, cross it with a knife, sauce with wine, &c.]

Off playce,[151] looke ye put a-way e wat{ur} clene, afft{ur} at e fynnes also, at ey be not sene; Crosse hym en w{i}t{h} yo{ur} knyffe at is so kene; 572 wyne or ale / powd{er} {er}-to, your{e} sou{er}ayn well{e} to queme.

[Sidenote: Gurnard, Chub, Roach, Dace, Cod, &c., split up and spread on the dish.]

Gurnard / roche[152] / breme / chevyn / base / melet / in her kervyng{e}, Perche / rooche[153] / darce[154] / Makerell{e}, & whityng{e}, Codde / haddok / by e bak / splat em in e disch{e} liyng{e}, 576 pike owt e boon{us}, clense e refett[155] in e bely bydyng{e};

[Sidenote: Soles, Carp, &c., take off as served.]

Soolus[156] / Carpe / Breme de mer{e},[157] & trowt, [Fol. 179b.]

ey must be takyn of as ey in e disch{e} lowt, bely & bak / by gobyn[158] e boon to pike owt, 580 so serve ye lord{es} trencher{e}, looke ye well{e} abowt.

[Sidenote: Whale, porpoise, congur, turbot, Halybut, &c., cut in the dish,]

Whale / Swerdfysch{e} / purpose / dorray[159] / rosted wele, Bret[160] / samon / Congur[161] / sturgeou{n} / turbut, & ?ele, ornebak / thurle polle / hound fysch[162] / halybut, to hy{m} {a}t hath{e} heele, 584 all{e} ese / cut in e disch{e} as your{e} lord eteth{e} at meele.

[Sidenote: and also Tench in jelly. On roast Lamp.r.o.ns cast vinegar, &c., and bone them.]

Tenche[163] in Iely or in Sawce[164] / loke e{re} ye kut hit so, and on your{e} lord{es} trencher{e} se {a}t it be do.

Elis & lampurnes[165] rosted / wher{e} {a}t eue{r} ye go, 588 Cast vinegr{e} & powd{er} {er}on / furst fette e bon{us} em fro.

[Headnote: HOW TO CARVE CRABS AND CRAYFISH.]

[Sidenote: Crabs are hard to carve: break every claw, put all the meat in the body-sh.e.l.l,]

Crabbe is a s.l.u.tt / to kerve / & a wrawd[166] wight; breke eu{er}y Clawe / a sond{ur} / for {a}t is his ryght: In e brode sh.e.l.l{e} putt your{e} stuff / but furst haue a sight 592 at it be clene from skyn / & senow / or ye begyn to dight.

[Sidenote: and then season it with _vinegar or verjuice_ and powder. (?)]

And what[167] ye haue piked / e stuff owt of eu{er}y sh.e.l.l{e} w{i}t{h} e poynt of your{e} knyff, loke ye temp{er} hit well{e}, put vinegr{e} / {er}to, verdjus, or aysell{e},[168] 596 Cast {er}-on powdur, the bettur it will{e} smell{e}.

[Sidenote: Heat it, and give it to your lord. Put the claws, broken, in a dish.]

Send e Crabbe to e kychyn / er{e} for to hete, agayn hit facch{e} to y sou{er}ayne sittyng{e} at mete; breke e clawes of e crabbe / e small{e} & e grete, 600 In a disch em ye lay / if hit like yo{ur} sou{er}ayne to ete.

[Sidenote: The sea Crayfish: cut it asunder, slit the belly of the back part, take out the fish,]