fair dish with the
skinny-side upwards, lay at the fore-end of that the merry-thought
with the skin side upward, 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 end of the legs may stand
up cross in the middle of the dish, & the wing pinions on the
outside of them; put under the wing pinions on each side the long
slices of flesh which you cut from the breast bone, and let the ends
meet under the leg bones, let the other ends lie cut in the dish
betwixt the leg and the pinion; then pour your sauce into the dish
under your meat, throw on salt, and set it on the table.

_To cut up a Turkey or Bustard._

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 with
your knife on both sides, & open the breast pinion with the knife,
but take not the pinion off; then raise up the merry-thought betwixt
the breast bone, and the top of the merry-thought, lace down the
flesh on both sides of the breast-bone, and raise up the flesh
called the brawn, turn it outward upon both sides, but break it not,
nor cut it not off; then cut off the wing pinion at the joynt next
to the body, and stick on each side the pinion in the place where ye
turned out the brawn, but cut off the sharp end of the Pinion, take
the middle piece, and that will just fit the place.

You may cut up 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 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 k