The noble arte of venerie or hunting VVherein is handled and set out the vertues, nature, and properties of fiutene sundrie chaces togither, with the order and maner how to hunte and kill euery one of them. Translated and collected for the pleasure of all noblemen and gentlemen, out of the best approued authors, which haue written any thing concerning the same: and reduced into such order and proper termes as are vsed here, in this noble realme of England. The contentes vvhereof shall more playnely appeare in the page next followyng.
Gascoigne, George, 1542?-1577., Turberville, George, 1540?-1610?, attributed name., Fouilloux, Jacques du, 1521?-1580. Vénerie.

Howe to breake vp an Harte after the French manner, and to rewarde the houndes. Chap. 42.

VVHen the Harte is kylled, then all the huntesmen whiche be at fall of him, shall blowe a note, and whoupe also a deade note, to the ende that the rest of the companies with all the houndes may come in. Being assembled, and the Prince or chiefe hunter come also, they shall bryng the houndes to the Deare, and let them all to byte and teare him about the necke, then couple them vp vntyll their rewarde be prepared. Then the chiefe hunte shall take his knyfe, and cut off the Deares ryght foote before, and present it to the Kyng as you see it here por∣tayed. And before they proceede any further, they must cut down good store of greene branches and boughes, and strewe them vp∣on the grounde. Then shall they lay the Hart therevpon, laying him vpon his backe, with his foure feete vpwardes, and his head vnder his two shoulders, as you maye likewise see here por∣trayed.

That being doone, make a little forke with one tyne longer than any other (as you may see also) vpon the which forke you maye hang all the dayntie morselles whiche appertayne to the Prince or chief personage on field. And before that you go about to take off his skynne, the fyrst thing that must be taken from him, are his stones which hunters call his doulcettes, and hang them on the forke by a little of their skynne: then let them begin to take of his skinne in this maner.

First you must beginne to slyt it at the throate, and so all along his bellye, vnto the place where you tooke awaye his Page  128 doulcets, then take him by the right foote before, and cut the skin rounde aboute vnderneath the ioynt of the dewclawes, and then slit it from thence vnto the toppe of his brest, and do asmuch to the other forelegge: then slit and cut the skinne in like maner of the hinder legges vnto the toppe of the hanche, leauing at the place where you tooke away the doulcets: then beginne at euery legge, one after another to take of the skinne: & when you come at his sides you must let cleaue to the skinne, a thinne kinde of redde fleshe which hunters call the apparel of an Hart, the which groweth aboue the benison and betweene it and the skinne on both sides of his bodie. Thus when the skinne is cleane taken of sauing only at the head, eares, skut, and the Tewell (at all which places the skin must still haue hold,) before you go about to do any more, the chiefe Huntesman must call for a bolle of wine, and drinke a good harty draught: for if he shoulde breake vp the Deare before he drinke, the Uenison would stinke and putrifie. You shall also present before the Prince or chiefe personage in field, some fine sauce made with wine and spices in a fayre dishe vpon a chafyngdishe and coles, to the end that as he or she doth behold the huntesman breaking vp of the Deare, they may take theyr pleasure of the sweete deintie morsels, and dresse some of them on the coles, makyng them Carbonadies, and eating them with their sauce, reioycing and recreating their noble mindes with rehersall whiche hounde hunted best, and which huntesman hunted moste like a woodman: callyng theyr best fauoured hound•…s and huntesmen before them, and rewarding them fa∣uorably, as hath bene the custome of all noble personages to do. Then shall the huntesman take his knife in hande agayne and breake vp the Deare in this sorte: spreadyng the skinne on both sides vpon the greene leaues strewed for that purpose. Firste he shall take out the tongue, and put it vpon the Forke, for it ap∣pertayneth to the Prince or to the chiefe personage: likewise two knottes or nuttes whiche are to be taken betwene the necke and the shoulders, and twoo others whiche are in the flankes of the Deare, and are called flankardes, and hang them vpō the Forke: this beyng done, he shall first take out the right shoulder with Page  129 his shoulder knyfe, the which perteineth to the huntsman which harbored him. Then next that other shoulder pertayneth to the rest of the huntesmen. Then must he take the Brysket bone and the flappes which hang with it vnto the necke, and that pertay∣neth also to him that harbored and rowzed him. Then shall he make his arbour and take out the panch, and cut off the Deares Pyssell, which is medicinable. Afterwardes he shall take the sweete pudding (which is the fat gut that goeth to the Deares tewell) and the vppermost gut next the stomacke, and turne and clenze them both whiles they be hote, and put them on the forke, for they appertayne to the best personage.

All these being doone, you shall take the Harts heart, and slyt it in sunder, taking out a bone which is therein, and rayse the Noombles from his fillets, and betweene his hand•…s, and so vp to the mydryffe betweene the bloudboulke and the sides, leauing the rauens morsell (which is the gryssell at the spoone of the bris∣ket) and giue two gashes on ead•… side of the brysket, to shew the goodnesse of the fleshe. And you shall take from the Noombles three knots or nuts, which are betweene them and the sides, and are called cynq and quatre. Those pertayne to the chiefe huntes∣man, ehe Noombles, hand•…s aud tenderlings (which are the soft toppes of his hornes when they are in bloud) doe pertayne to the Prince or chiefe personage. The necke and the chyne being taken from the sides, reserue the sides for the Prince, the necke for the Uarlet of the kennell, and the chyne for the Uarlet that keepes the bloude hounde.