And here begins carving of all manner of fowls.
Sauce that capon.
Take up the capon and lift up the right leg and the right wing and so arrange him forth and lay him in the platter as he should flee and serve your sovereign/ and know well that capons or chickens be arranged after one, save the chickens shall be sauces with green sauce or verjuice.
Lift that swan.
Take and arrange him as a goose, but let him have a larger brawn and see that you have chawdron. [sauce made from entrails]
Alaye that pheasant. [“alaye” in this case meaning to cut or carve]
Take the pheasant and raise his legs and his wings as it were a hen and no sauce but only salt.
Wing that partridge.
Take a partridge and raise his legs and his wings as a hen/ and you mince him, sauce him with wine, powder of ginger and salt/ then set it upon a chafing dish of coals to warm and serve it.
Wing that quail.
Take quail and raise his legs and his wings as a hen and no sauce but salt.
Display that crane.
Take a crane and unfold his legs and cut off his wings by the joints/ then take up his wings and his legs and sauce him with powdered ginger, mustard, vinegar and salt.
Dismember that heron.
Take a heron and raise his legs and his wings as a crane and sauce him with vinegar, mustard, powdered ginger and salt.
Unjoint that bittern.
Take a bittern and raise his legs and his wings as a heron and [use] no sauce but [use] only salt.
Break that egret.
Take an egret and raise his legs and his wings as a heron and [use] no sauce but [only use] salt.
“Untache” [unattach?] that curlew.
Take a curlew and raise his legs and his wings as a hen and [use] no sauce but [only] salt.
Unattach that brew.
Take a brew and raise his legs and his wings in the same manner and [use] not sauce but [only] salt.
Unlace that cony. [a cony is a rabbit which is confusing with “reyse the wiynges” in the directions]
Take a cony and lay him on the back and cut away the vents [openings], then raise the wings and the sides and lay the whole chine [backbone with meat] and the sides together [with] vinegar sauce and powdered ginger.
Break that sarcell [a duck/teal from the French name]
Take a sarcell, or a teal, and raise his wings and his lags and don’t [use] sauce but only [use] salt.
Mince that plover.
Take a plover and raise his legs and his wings as a hen and don’t [use] sauce but only [use] salt.
Take a snipe and raise his wings and his legs and his shoulders as a plover and don’t [use] sauce but only [use] salt.
Thigh that woodcock.
Take a woodcock and raise his legs and his wings as a hen, this done, prepare the brain.
And here begins the feast from Pentecost to midsummer.
See notes here for information on the book and translation. In this case, I did refer to other versions of the same book for better translation.
Note: this is not divided up the same as the original