[Sidenote: Such is the way of carving gross meats.]
++The man{ er} & forme of kervyng{ e} of met{ es} þat byñ groos, [Fol. 177b.] afftur my symplenes y haue shewed, as y suppose: yet, good soñ, amonge oþ{ er} estat{ es} eu{ er} as þow goose, as ye se / and by vse of your{ e} self / ye may gete yow loos. 464
[Sidenote: Cut each piece into four slices (?) for your master to dip in his sauce.]
But furþ{ er}mor{ e} enforme yow y must in metis kervyng{ e}; Mynse ye must iiij lees[91] / to ooñ morsell{ e} hangyng{ e}, þat your{ e} mastir may take w{ i}t{ h} .ij. fyngurs in his sawce dippyng{ e}, and so no napkyñ / brest, ne borcloth{ e}[92], in any wise enbrowyng{ e}. 468
[Headnote: HOW TO CARVE LARGE AND SMALL BIRDS.]
[Sidenote: Of large birds' wings, put only three bits at once in the sauce.]
Of gret fowle / in to þe sawce mynse þe whyng{ e} this wise; pas not .iij. morcell{ es} in þe sawc{ e} at onis, as y yow avise; To your{ e} sou{ er}ayne þe gret fowles legge ley, as is þe gise, and þus mowe ye neu{ er} mysse of all{ e} co{ n}nyng{ e} s{ er}uise. 472
[Sidenote: Of small birds' wings, scrape the flesh to the end of the bone, and put it on your lord's trencher.]
Of all{ e} man{ er} smale brydd{ is}, þe whyng{ is} oñ þe trencher leying{ e}, w{ i}t{ h} þe poynt of your{ e} knyfe / þe flesch{ e} to þe booñ end ye bryng{ e}, and so co{ n}veye hit oñ þe trencher{ e}, þ{ a}t wise yo{ ur} sou{ er}ayne plesyng{ e}, and w{ i}t{ h} fair{ e} salt & trenchour{ e} / hy[-m] also oft renewyng{ e}. 476
[Sidenote: Open hot ones at the top of the crust, cold ones in the middle.]
Almaner{ e} bakemet{ es} þat byñ good and hoot, Opeñ hem aboue þe brym of þe coffyñ[94] cote, and all{ e} þat byñ cold / & lusteth your{ e} sou{ er}eyñ to note, alwey in þe mydway opeñ hem ye mote. 480
[Sidenote: Take Teal, &c., out of their pie, and mince their wings,]
Of capoñ, chikeñ, or teele, in coffyñ bake, Owt of þe pye furst þat ye hem take, In a dische besyde / þat ye þe whyngus slake, thynk[95] y-mynsed in to þe same w{ i}t{ h} yo{ ur} knyfe ye slake, 484
[Sidenote: stir the gravy in; your lord may eat it with a spoon.]
And ster{ e} well{ e} þe stuff þ{ er}-in w{ i}t{ h} þe poynt of yo{ ur} knyfe; Mynse ye thynne þe whyng{ is}, be it in to veele or byffe; w{ i}t{ h} a spone lightely to ete yo{ ur} sou{ er}ayne may be leeff, So w{ i}t{ h} suche diet as is holsom he may length{ e} his life. 488