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

hen and no sauce but only salt. _Wing that Partridg._ Raise his legs, and his wing as a hen, if you mince him sauce him with wine, powder of ginger, and salt, and set him upon a chafing dish of coals to warm and serve. _Wing that Quail._ Take a quail and raise his legs and his wings as an hen, and no sauce but salt. _Display that Crane._ Unfold his Legs, and cut off his wings by the joynts, then take up his wings and his legs, and sauce them with powder of ginger, mustard, vinegar, and salt. _Dismember that Hern._ Raise his legs and his wings as a crane, and sauce him with vinegar, mustard, powder of ginger and salt. _Unjoynt that Bittern._ Raise his legs & wings as a heron & no sauce but salt. _Break that Egript._ Take an egript, and raise his legs and his wings as a heron, and no sauce but salt. _Untach that Curlew._ Raise his legs and wings as a hen, & no sauce but salt. _Untach that brew._ Raise his legs and his wings in the same manner, and no sauce but only salt. _Unlace that Coney._ Lay him on the back, and cut away the vents, then raise the wings and the sides, and lay bulk, chine, and sides together, sauce them with vinegar and powder of ginger. _Break that Sarcel._ Take a sarcel or teal, and raise his wings and his legs, and no sauce but only salt. _Mince that Plover._ Raise his leg and wings as a hen, and no sauce but only salt. _A Snite._ Raise his legs, wings and his shoulders as a plover, and no sauce but salt. _Thigh that Woodcock._ Raise his legs as a hen, and dight his brain. _The Sewing of Fish._ _The First Course._ To go to the sewing of Fish, Musculade, Minews in few of porpos or of salmon, bak'd herring with sugar, green fish pike, lamprey, salent, porpos roasted, bak'd gurnet and baked lamprey. _The Second Course._ Jelly white and red, dates in confect, conger, salmon, birt, dorey,