as ye se / and by vse of youre self / ye may gete yow loos.
Line 464
But furþermore enforme yow y must in metis kervynge;
Mynse ye must iiij lees [slices, or rather strips.] / to oon morselle hangynge,
þat youre mastir may take with .ij. fyngurs in his sawce dippynge,
and so no napkyn/brest, ne borclothe [board-cloth, table-cloth.] , in any wise enbrowynge.
Line 468
Of gret fowle/in to þe sawce mynse þe whynge this wise;
pas not .iij. morcelles in þe sawce at onis, as y yow avise;
To youre souerayne þe gret fowles legge ley, as is þe gise,
and þus mowe ye neuer mysse of alle connynge seruise.
Line 472
Of alle maner smale bryddis, þe whyngis on þe trencher leyinge,
with þe poynt of youre knyfe / þe flesche to þe boon end ye brynge,
and so conveye hit on þe trenchere, þat wise your souerayne plesynge,
and with faire salt & trenchoure / hym also oft renewynge.
Line 476
Bake metes. [Part IV. of Liber Cure Cocorum, p. 38-42, is 'of bakun mete.' On Dishes and Courses generally, see Randle Holme, Bk. III. Chap. III. p. 77-86.]
Almanere bakemetes þat byn good and hoot,
Open hem aboue þe brym of þe coffyn [rere a cofyn of flowre so fre. L. C. C., p. 38, l. 8. The crust of a raised pie.] cote,
