The accomplisht cook: or, The art & mystery of cookery

pheasant the same way, but of your capon cut not off the pinion, but in the place where you put the pinion of the turkey, you must put the gizard of your capon on each side half. _Dismember that Hern._ Take off both the legs, and lace it down to the breast with your knife on both sides, raise up the flesh, and take it clean off with the pinion; then stick the head in the breast, set the pinion on the contrary side of the carcase, and the leg on the other side, so that the bones ends may meet cross over the carcase, and the other wings cross over upon the top of the carcase. _Unbrace that Mallard._ Raise up the pinion and the leg, but take them not off, raise the merry-thought from the breast, and lace it down on each side of the breast with your knife, bending to and fro like ways. _Unlace that Coney._ Turn the back downwards, & cut the belly flaps clean off from the kidney, but take heed you cut not the kidney nor the flesh, then put in the point of your knife between the kidneys, and loosen the flesh from each side the bone then turn up the back of the rabbit, and cut it cross between the wings, and lace it down close by the bone with your knife on both sides, then open the flesh of the rabbit from the bone, with the point of your knife against the kidney, and pull the leg open softly with your hand, but pluck it not off, then thrust in your knife betwixt the ribs and the kidney, slit it out, and lay the legs close together. _Sauce that Capon._ Lift up the right leg and wing, and so array forth, and lay him in the platter as he should fly, and so serve him. Know that capons or chickens be arrayed after one sauce; the chickens shall be sauced with green sauce or veriuyce. _Allay that Pheasant._ Take a pheasant, raise his legs and wings as it were a