Bake metes

Almanere bakemetes þat byñ good and hoot,

Opeñ hem aboue þe brym of þe coffyñ cote,

and alle þat byñ cold / & lusteth youre souereyñ to note,

alwey in þe mydway opeñ hem ye mote.

Of capoñ, chikeñ, or teele, in coffyñ bake,

Owt of þe pye furst þat ye hem take,

In a dische besyde / þat ye þe whyngus slake,

thynk y-mynsed in to þe same with your knyfe ye slake,

And stere welle þe stuff þer-in with þe poynt of your knyfe;

Mynse ye thynne þe whyngis, be it in to veele or byffe;

with a spone lightely to ete your souerayne may be leeff,

So with suche diet as is holsom he may lengthe his life.

[Fol. 178.]

Venesoun bake, of boor or othur venure,

Kut it in þe pastey, & ley hit oñ his trenchure.

Pygeoñ bake, þe leggis leid to youre lord sure,

Custard, chekkid buche, square with þe knyfe; þus is þe cure

HOW TO CARVE DOWCETES AND PAYNE PUFF.

Þañ þe souerayne, with his spone whañ he lustethe to ete.

of dowcetes, pare awey the sides to þe botom̅, & þat ye lete,

In a sawcere afore youre souerayne semely ye hit sett

whañ hym̅ likethe to atast: looke ye not forgete.

Payne Puff, pare þe botom nyȝe þe stuff, take hede,

Kut of þe toppe of a payne puff, do thus as y rede;

Also pety perueys be fayre and clene / so god be youre spede.

off Fryed metes be ware, for þey ar Fumose in dede.