Murrels tvvo books of cookerie and carving.

A generall Table of direction for the order of Carving up of Fowle, to direct them which know not, and are wil∣ling to learne.

Lift that Swan.

THe manner of cutting vpos a Swan, must be to slit her right down in the mid∣dle of the breast, & so clean thorow the back, from the neck to the rumpe, so part her in two halfes, but you must do it clean∣ly and handsomely, that you break not, nor tear the meat, then lay two halfes in a fair Charger, with the slit sides downeward, throw salt about it, and set it again on the Table. Let your sawce be chaldron for a Swan, and serue it in sawcers.

Reare the Goose.

YOu must breake a Goose vp contrary to this fashion. Take a Goose being roasted, and take off both the Legges faire like a shoulder of Lambe, take them quite from the body, then cut off the belly péece round, close to the lower end of the brest: then lace her downe with your knife cleane thorow the brest, on each side your Thumbs breadth from the bone in the middle of the breast. Then take off the Pinion of each side, and the flesh which you first laced with your knife, raise it vp cleane from the bone, and take it cleane from the carkasse with the Pinion. Then cut vp the bone which lyeth before in the breast, which you commonly call the Mer∣ry thought, the skin and the flesh being vp∣on it. Then cut from the breast bone ano∣ther slice of flesh cleane thorow, and take it cleane from the bone: then turne your carkasse, and cut it asunder, the backe bone aboue the loyne bones, then take the Rumpe end of the Back-bone, and lay it in a faire Dish, with the skinnie side

upward, lay at the fore-end of it the Mer∣ry-throught, with the skinne-side vpward, and before that the apron of the Goose: then lay your Pinions on each side con∣trary, set your legges on each side contra∣ry behinde them, that the bone end of the legges may stand vp crosse in the middle of the Dish, and the wing Pinions may come on the outside of them. Put vnder the Wing Pinions on each side the long slices of flesh which you cut from the breast-bone, and let the ends meet vnder the legge-bones, and let the other ends lie cut in the Dish betwixt the Leg, and the Pinion: then poure in your sawce into the Dish vnder your meate, then throw on Salt, and set it on the Table.

To cut up a Turkey or Bustard.

YOu must raise vp the Leg very faire, and open the joynt with the point of of your Knife, but take not off the Legge: Then lace downe the breast with your Knife on both sides, and open the breast Pinion with the Knife, but take not the Pinion off, then raise vp the Merry-throught betwixt the breast-bone and the

toppe of the Merry-thought, then lace downe the flesh on both sides of the breast-bone, then raise vp the flesh called the brawne, and turne it outward vpon both sides, but breake it not, nor cut it not off, then cut off the wing Pinion, at the joynt next to the body, and sticke on each side the Pinion, in the place where ye turned out the brawne, but cut off the sharpe end of the Pinion and take the middle péece, and that will fit just in the place.

You may cut vp a Capon or Pheasant the same way: but of your Capon cut not off the Pinion, but in the place where you put the Pinion of the Turky, you must put the Gizard of your Capon, on each side halfe.

Dismember that Herne.

YOu must take off both the legges, lace it downe to the breast with your knife on both sides, and raise vp the flesh, and take it cleane off with the Pinion. Then you must stick the head in the breast, and set the Pinion on the contrary side of the carkasse: and the legge on the other side of the carkasse, so that the bone ends may

méete crosse ouer the carkasse, and the o∣ther wing crosse ouer vpon the top of the carkasse.

Vnbrace the Mallard.

RAise vp the Pinion and the Legge, but take them not off, and raise the Merrie-thought from the breast, and lace it downe on each side of the breast with your knife, bending to and fro like waues.

Vnlace that Conny.

TUrne the backe downeward, and cut the belly flaps cleane off from the Kidney, but take héed you cut not the Kid∣ney, nor the flesh. Then put in the point of your Knife betwéene the Kidnies: and loosen the flesh from the bone on each side of the bone, then turne vp the back of the Rabbet, and cut it crosse betwéene the wings, then lace it downe close by the bone, with your Knife on both sides, then open the flesh of the Rabbet, from the bone with the point of your Knife against the Kidnie: and pull the Legge open soft∣ly with your hand, but plucke it not off

then thrust in your Knife betwixt the ribs and the Kidney, and ••lit it out, then lay the legges close together.