“White hippocras, Fricassees, nine Cold loins of veal, with dry toasts. sorts. with spice. White bread. Monastical brewis. Zinziberine. Brown bread. Gravy soup. Beatille pies. Carbonadoes, six Hotch-pots. Brewis. sorts. Soft bread. Marrow-bones, toast, Brawn. Household bread. and cabbage. Sweetbreads. Capirotadoes. Hashes.”
A cook of roughly the same moment, setting down the same dish.
995. First carve them entirely into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone; hold this with the fingers, and work the knife as directed in the recipe above. The remainder of the birds is too easily done to require any instructions.
Sources: The passage is from François Rabelais, Gargantua and Pantagruel, tr. Motteux, Peter Anthony, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, tankard stamp.