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YOu must raise the Wings and Legs of a Wood-cock, as you do a Hen, only you must open the head for the brains, and as you thigh your Hen, so must you a Snite and Plover, also a Curlew, saving he must have no other Sauce but Salt.
Take a Sarcel or Teal, raise his Leg•• and Wings, and no Sauce but Salt, so mu•• you untach a Brew, with no other Sauce b•••• Salt.
You must raise his Wings and Legs, and no other Sauce but Salt, so you must break an Egrypt with no other Sauce but Salt.
Take a Heron and raise his Wings and Legs, and sauce him with Vinegar, Mu∣stard, Powder of Ginger, and some Salt.
Take a Crane and unfold his Legs, then cut off his Wings by the joynts; after this take up his Wings and Legs, and sauce him with Vinegar, Salt, Mustard, and beaten or pulverized Ginger.
Raise his Legs and Wings, and Sauce him with Wine, pulverized Ginger, and a little Salt; a Pheasant you must serve in like manner, but with no other Sauce but Salt.
Take a Capon and lift up his right Leg and right Wing, and so array forth and lay him in the Platter, serve your Chickens in the same manner, and sauce them with green Sauce or Verjuyce.
Turn the Back downward, and cut the flaps or apron from the Belly or Kid∣ney, then put in your knife between the Kidneys, and loosen the flesh from the bone on each side, then turn the belly downward, and cut the back cross between the wings, drawing your knife down on each side the back-bone, dividing the legs and sides from the back, pull not the leg too hard when you open the side from the bone, but with your hand and knife neat∣ly lay open both sides from the scut to the shoulders, then lay the legs close toge∣ther.
Raise up the pinions and legs, but take them not off, and raise the merry-thought from the breast, then lace it down each side of the breast with your knife, rigling
your knife to and fro, that the furrows may lye in and out.
You must take off both the Legs, and lace it down the breast on both sides with your knife, then raise up the flesh and take it clean off with the pinion, then stick the head in the breast, and set the pinion on the contrary side of the carkass, and the leg on the other side of the carkass, so that the bone ends may meet cross over the carkass, and the other wing cross over on the top of the carkass.
You must raise up the leg very fair, and open the joynt with the point of your knife, but take not off the leg, then lace down the breast on both sides with your knife, and open the breast pinion, but take it not off, then raise up the merry-thought betwixt the breast bone and the top thereof, then raise up the brawn, then turn it outward upon both sides, but break it not, nor cut it off, then cut off the wing pinions at the joynt next the body, and stick in each side the pinion in the place you turn'd the brawn out, but cut off the
sharp end of the pinion, and take the mid∣dle piece, and that will fit just in the place; you may cut up a Capon or Pheasant the same way.
Slit down your Swan in the middle of the breast, and so clean through the back from the neck to the Rump, then part her in two halves, but neither break nor tear the flesh, then lay the two halves in a charger, with the slit sides downwards, throw Salt upon it, set it again on the Table; let you Sauce be Chaldron, and serve it in Saucers.
Your Goose being roasted, take off both legs fair like shoulders of Lamb, then cut off the belly-piece round close to the end of the breast, then lace your Goose down on both the sides of the breast, half an inch from the sharp bone, then take off the pini∣on on each side, and the flesh you first laced with your knife, raise it up clean from the bone, and take it off with the pinion from the body, then cut up the merry-thought, then cut from the breast-bone another slice of flesh quite through, then turn up your
carkass, and cut it asunder, the back-bone above the Loyn-bones, then take the Rump-end of the back-bone, and lay it in a fair dish with the skinney side upwards, lay at the fore-end of it the Merry-thought with the skinney side upwards, and before that, the Apron of the Goose, then lay your pinions on each side contrary, set your legs on each side contrary behind them, that the bone-ends of the legs may stand up cross in the middle of the dish, and the wing pinions may come on the outside of them; put under the wing pinions on each side the long slice, which you cut from the breast-bone, and let the ends meet under the leg-bones and let the other ends lye cut in the dish betwixt the leg and the pi∣nion, then pour in your sauce under the meat, throw on Salt, and serve it to the Table again.
Thus have I given you a taste of such terms and method of Carving as I have met withal, if ought be wanting, you must sup∣ply it by your own industrious inquiry.