THE Genteel Housekeepers PASTIME: Or, the Mode of Carving at the Table Represented in a Pack OF PLAYING CARDS. By which, together with the Instructions in this Book, any ordinary Capacity may easily learn how to Cut up or Carve in Mode all the most usual Dishes of Flesh, Fish, Fowl, and Baked Meats; and how to make the several Services of the same at the Table; with the several Sauces and Garnishes proper to each Dish of Meat. Set forth by several of the best Masters in the Faculty of Carving, and Published for public Use.  
LONDON, Printed for J. Moxon, and sold at his Shop at the Atlas in Warwick-lane; and at the three Bells in Ludgate-street 1693.   

OF CARVING In General.  
CArving at the Table is an orderly and methodical Cutting and Dividing any Dish of Meat, whether it be Flesh, Fish, Fowl, or Baked Meats, into so many Services as each dish of Meat will conveniently admit of: and the doing this neatly and cleanlily, is worthily accounted a great Embellishment to Man or Woman. Nor is the labour and pains taken about it, lost, or useless: for by good Carving, a dish of Meat is improved so, as (according to its size) it may decently appear at the Table to the last: when as the disorderly mangling a Joint or Dish of good meat, is not only an unthrifty wasting of it, but sometimes the cause of loathing, to a curious Observer, or a weak stomach. Upon such considerations as these, hath the wisdom of the Grandees of former Ages of great antiquity elected Carvers at their Tables: And though we might plead this by many testimonies, even from Moses time, who was instructed by God Almighty himself what parts to make choice of for his own Offerings and Services, what for the Levites, and what for the People; yet we shall only instance in one Grandee of our own Nation, viz. George Nevil Chancellor of England & Archbishop of York, who honoured the Lord Willoughby with the Title of Carver to his Table, at a great Feast made by him in the year 1468 so that we see the Office of a Caver is not only ancient, necessary, and profitable, but honourable too. And the Germans at this day have so much esteem of good Carving, that it is as customary among them to provide Tutors to teach their Children this faculty, as other genteel Accomplishments.  
I may farther, in the praise of good Carving, say, that it is an Anatomical Art, and teaches its Practitioners to know the Dissection of Parts, the situation of Joints and Ligaments, and the true position of the (at least) eminent Muscles. Nor does it shut out the most excellent Sciences of Arithmetic and Geometry: for the skilful Carver knows how to proportion his several dividends of Services according to the number of Guests at the Table, and like a good Herald can dispose the best of Delicacies to the most eminent Persons.  
These and some other considerations, have induced me to set forth this brief Lecture of Carving, according to the Rules and Methods observed here in England by the best Proficients in this Faculty, relating not only to our famous City of London, but to his Majesty's Royal Court and Palace of Whitehall: and I hope no ingenious Person will blame me for this my Publication, there having hitherto nothing of this nature been exposed in our Nation; nor for demonstrating this Faculty on curious engraven Cuts, accommodated to Playing Cards, since they are full as intelligible as if they were Printed in the Book, and more easy to peruse when you read upon each Card: because you may hold the Card in your hand all the while you are reading the Rules relating to it, though it be for many leaves, without being troubled to turn backward or forward to the Figure. Besides, these Cards do not only perform the office of other Playing Cards, but the variety of Pictures of good Cheer on them, will doubtless oft prove the cause of adding Mirth and Jocularity to your sociable and harmless Recreation.  
The method I have used in the Disposing of these several Dishes of Meat, is thus: All the Fowl is ranged amongst the suit of Diamonds; and on those Cards are placed a Diamond at the left-hand-corner of the said Card on the top. All the flesh of Beasts, among the suit of Hearts. All the Fish, among the suit of Clubs. All the Baked Meats, amons the suit of Spades. And the number of each suit is noted, on the right-hand of the Diamond, Heart, Club, or Spade, with Numerical Letters, as, I, TWO, III, IIII, V, etc. to X. And the Kings, Queens, and Knaves are noted with the Pictures of a King with a Crown on his head, and a Sceptre in his hand: A Queen, with a Crown on her head: The Knave, a Man's Head with a Feather in his Cap, and a Sword in his hand. The manner of playing with them at any Game, is the same as with other Cards.  

The Office of a Carver.  
HE must be provided with good sharp Knives of several sizes; that he may choose great Knives for great Dishes of meat, as for Venison, Sir-loins of Beef, Gammons of Bacon, etc. And small Knives for smaller Dishes of Meat, as Capons, Pullet's, or smaller Fowls: He must also be provided of Forks of several sizes, that he may suit himself with one sizable to the Dish of Meat he is to practise upon. He is to keep himself neat and cleanly, and not to touch the Meat with his Fingers, more than needs must, and then only with his Forefinger and Thumb; or in some cases, with his two Fore-fingers and Thumb at the most; but to use his Fork and Knife instead of his Fingers. His place is to stand on the left hand of his Lord, with a clean Napkin on his left Shoulder; and to exercise the faculty of Carving, with Comeliness and Dexterity, that he make not the Guests stay too long for their Services, nor offend them with his undecent managery.    

First of Fowls, answering to the suit of Diamonds.  

To cut up the Turkey.  
A Turkey is brought to the Table lying on its Back. Thrust your Fork into the Breastbone (as at figure 1.) to hold it fast; and make your first cut at figure 2. and cut between the Thigh and Breast (to figure 3.) next to your Body, directing the edge of your Knife from the Rump upwards. Take your next cut from figure 4. at the Rump, and cut through the whole Breast to figure 5. and there cut through the jount of the Wing; but if you hit not the Joint by drawing your Knife towards figure 5, remove your Fork to figure 6 in the Wing, and turn the Turkey on its opposite side; and then cut through the joint from figure 5 (as you may see in the Capon, which therefore is turned on its Breast) downwards. You may according to the bigness of your Turkey, take one Service or two more off the Breast, by making another cut through the whole length of the Turkey, from the Rump up towards the Neck, parallel to the cut 4, 5. as at 12, 13. Thus have you one side cut up: the other side is cut up in the same manner. Then stab your Knife at figure 7, and raise the Merrithought, and with your Fork part it from thence upwards to the Neck, by figure 5, 8. Then place your Fork at figure 9 in the Thigh, and turn the Turkey with its Back towards you, and cut on the backside downwards, from figure 3, to the joint towards figure 2; and then from figure 2 to the same joint towards figure 3, and so part the first Thigh from the Carcase: but if it part not easily, thrust the point of your Knife through the Carcase, as at figure 10, and twist your Fork towards your body, and with that twist the Thigh from off the Carcase; which lay down in the Dish. Then remove your Fork to figure 6 again in the Pinion because that part is strongest, and will best secure the Turkey from tearing; and turn the Back towards you, and the joint being divided, cut upon the Back opposite to the former cut on the Breast, and so bring away the Wing with your Fork: which done, place your Fork on the Breast where you please, and cut from the Vent at figure 11 up towards the middle of the Backbone. Then place your Fork near the Rump in the inside the Carcase, and turn the Breast downwards, and with your Knife at the middle of the Back break it, by lifting up your hand that hath the Fork in it.  
The two Side bones must be parted from the Rump, by cutting them, either as they lie in the Dish, or by setting the Rump upwards, and cutting strait down either side of it along the Backbone.  
The two Binding-bones lie on each side the Neck. That part of them that lies in the Back, is something like the bones of the Merrithought; the other part is fixed to the Breast with a strong joint, which are to be parted by thrusting your Knife under the Back bones from the Neck downwards: Then with your Finger and Thumb of your left hand take hold of the joint, and placing your Knife on that part of the Carcase near where the Merrithought did lie, and with your Thumb raise that bone upwards, which will disjoint by force, though it be not to be cut with the Knife. The Breast is not to be parted from the Back without tearing, but by taking these Bones off.  
It's Garnish, is either Oranges or Lemons cut into thin slices, and so laid round the Dish.  
It's Sauce is sometimes boiled Onions, and sometimes Anchiovies, with the gravy of the Turkey.  
For Service, the Wing is generally first preferred. Secondly, The Merrithought, and a Side-bone. Thirdly, The Leg. Fourthly, The Breast, and one of the binding bones. Fifthly, the Back, and the other Binding bone, and the Rump. To each Service add some of your Garnish.  
See the King of Diamonds.   

The Pullet.  
THe Pullet is Carved, Sauced, and Garnished as the Capon.  
See the Queen of Diamonds.   

The Capon.  
THe Capon is Carved like the Turkey; only you must not take a slice off the Breast as you did off the breast of the Turkey, because the Wing will then be too little for a convenient Service.  
It's Sauce is Water and Pepper seasoned with a little Salt: Or at some great Feasts, a little White Manchet soaked in strong Onion-broth, and boiled up in Gravy with a little Lemons. Nutmeg, and Butter, put into the 〈◊〉.  
It's Garnish is Oranges or Lemons 〈…〉 laid round the  
See the Knave of Diamonds.   

The Chicken.  
THe Chicken, if it be large, is Carved like the Capon; but if it be small, it is only cut through from the Rump to the Neck.  
It's Sauce is the same with the Pullet, if the Chicken be large; but if small, Butter and Vinegar, with a little minced Parsley.  
For great Feasts, they sometimes take an handful of Parsley and mince it small, and wrap it up into a Ball with grated Nutmeg, and so put it into the belly of the Chicken before it is spitted, and take it out when it is drawn; and and putting some Butter into it, pour it all into the Dish.  
See the Ten of Diamonds.   

A Goose.  
A Goose is Carved like the Turkey, only you may take a cut more off the Breast: but you must take heed that you spoil not the Merrithought by it; therefore cut no higher than to figure 7, and turn off there towards the Pinion, as you may see in the Figure. The Merry thought of the Goose lies nearer the Neck than any other Fowl, except Duck and Teal. To raise the Merrrythought, place the edge of your Knife at figure 8, and slope the back of your Knife towards the Neck; and having entered the Merrithought, turn the back of your Knife towards the Rump, and with the edge of the Knife raise up the Merry-thought.  
It's Sauce is Apples, either put into the Dish with the Goose, or else set by it in Plates. Some put Butter and Sugar to the Apples, others Mustard. Some use only Mustard for Sauce.  
For Green Goose, the Sauce is Goosberries scalded, or green Grapes scalded, sweetened with Sugar.  
It's Garnish is Sugar or Salt strewed about the brims of the Dish.  
See the Nine of Diamonds.   

The Duck.  
THe Duck is carved like the Goose, except the slices taken off the Breast.  
It's Sauce is boiled Onions buttered.  
It's Garnish is Salt strewed about the brims of the Dish.  
See the Eight of Diamonds.   

The Pheasant.  
THe Pheasant is carved like the Capon or Pullet, and its Sauce the same.  
See the Seven of Diamonds.   

The Partridge.  
THe Partridge is Carved as the Capon, and its Sauce the same.  
See the Six of Diamonds.   

The Teal.  
THe Teal is Carved ike the Duck, and its Sauce the same,  
See the Five of Diamonds.   

The Pigeon.  
THe Pigeon is never Carved, but sometimes cut through the middle from the Rump to the Neck.  
It's Sauce is the same with the Chicken, only you must add a little minced Bacon to your Parsley, with a little Mint before they are roasted.  
See the Four of Diamonds.   

The Plover.  
THe Plover is Carved like a Capon, and its Sauce the same with the Duck.  
See the Three of Diamonds.   

The Snite.  
THe Snite is Carved like the Capon, and its Sauce the same with the Duck.  
See the Duck of Diamonds.   

The Woodcock.  
THe Woodcock is Carved like the Capon, and its Sauce the same.  
See the Ace of Diamonds.    

Secondly, Of the Flesh of Beasts, answering to the Suit of Hearts.  

To Carve the Sir Loyn of Beef.  
THe Loin of Beef was, for the delicacy of its Flesh, and the stateliness of its Appearance, Dignified by King James the First with the Title of Sir Loyn of Beef. It is brought to the Table with its hollow side downwards. To Carve this, draw a long Cut almost through the whole length, as from figure 1 to figure 2, about the depth of two fingers; then from this Cut at figure 3, cut downwards a hole in the Back to figure 4; which shall be one good Service. Into this hole will run a great deal of Gravy, let out at the long Cut figure 1, 2. Your second Service is beside the former hole, as from 4 to 5. The third from 5 to 6, and so forwards as many Services as is convenient. And to each Service you must, from figure 7, cut a piece of Fat, and with a spoon take Gravy out of the hole cut at 3, 4. But the most delicate and tender Bits are on the other side of the Sir Loyn all along the Chine.  
In private Families the Sir Loyn of Beef is commonly begun to be cut up in the inside, that it may with the more Credit be the ofter brought to the Table; and than you are to set the Sir Loyn on its Chine, and begin with the Flesh near the Back bone, and so proceed to your several Services.  
The Sauce is Vinegar and Pepper, or sometimes Vinegar alone.  
See the King of Hearts.   

Haunch of Venison.  
HAunch of Venison is begun to be cut near the Buttock, as from 1 to 2, and from 1 to 3, which is one good Service; from 1 to 4 is another Service, and so on, on either side 2, 3, as many Services as it will admit of: But if the Venison cut not fat enough in this place, you must turn the Haunch, and cut Fat to add to every Service.  
The Sauce is grated bread boiled and coloured either with Claret-wine, Cinnamon, or , and sweetened with white Sugar: Yet the most usual Sauce  is Anchovies, and the Gravy of the Venison, and a little Vinegar.  
See the Queen of Hearts.   

The Gammon of Bacon.  
THe Gammon of Bacon hath its Skin first taken off, and then laid in the Dish with its outside upwards. You first cut out a round piece at figure 1 for the first Service. For the second Service you are to cut round about the hole your first Service was taken out of; and so for your third, fourth, or fifth Service, or as many as you please.  
Another way of Carving the Gammon of Bacon is, the Coat being stripped off, to cut it as the Haunch of Venison; only they begin it a little nearer to the Knuckle.  
The Sauce is Mustard or Vinegar.  
But if Westphalia Ham, the skin is left on, and then cut as before.  
See the Knave of Hearts.   

Shoulder of Mutton.  
SHoulder of Mutton is brought to the Table with the outside upward. It is a Dish of meat seldom used at public Tables, but in private Families; and is then begun to be carved with a cut from 1, to 2, and from 3 to 2, for the first Service: The second Service, from 4 to 2: The third, from 5 to 2; and so on, as far as you can for the Blade-bone.  
It is also sometimes begun to be carved on the inside; and than you slice the flesh off in convenient Serviices till you come to the Blade-bone.  
It's Sauce is either Anchiovies, or pickled Cucumbers, Capers, Water and Onion; or several other sharp Sauces, according to the palates of the Guests. See the Ten of Hearts.   

Ribs of Beef.  
RIbs of Beef are brought to the Table with the the hollow-side downwards. When it is begun to be carved at Great men's Tables, you make the first cut on the outside the Ribs, as at 1, 2, for the first Service; and so proceed to cut your several Services about the first, as you were directed in the Gammon of Bacon. But in private Families it's begun on either of the brown sides near the Chine, and so sliced out into convenient Services. But the most delicate bits are in the under-side near the Chine.  
It's Sauce is the same with the Sir-loyn of Beef. See the Nine of Hearts.   

Loyn of Veal.  
THe Loin of Veal is brought to the Table with the outside upwards; but is carved with the other, viz. the hollow-side upwards. Your first cut, is a circular cut about the Rump, as from 1 to 2, for the first Service. Your second cut, is on the skirty side all along the Loin from 3 to 4, which you lay by: And make your other several Services strait through every joint of the Chine, as you see them marked in the Figure.  
It's Sauce is Butter and Vinegar beaten up thick, or Oranges. It's Garnish is Oranges or Lemons sliced, and laid about the brims of the Dish.  
See the Eight of Hearts.   

Breast of Veal.  
A Breast of Veal is brought to the Table with the outside upwards, and hath first its Brisket cut off, as from figure 1 to 2, and the Brisket divided into several Services, as at 3, 4, 5, etc. Then the Ribs are cut down by two's at a time through the Chine. To each Service add some of the Sweetbread as far as it will go.  
The Sauce and Garnish is the same with a Loin of Veal.  
See the Seven of Hearts.   

Shoulder of Veal.  
THe Shoulder of Veal is brought to the Table with its outside downwards; but is turned to be carved. There are so many good bits in a Shoulder of Veal (two and fifty the Proverb says) that the beginning to carve upon it is not so methodically asserted, as on many other Joints; but that, according to the variety of Palates and Fancies, it is variously begun. Yet the most usual, is to begin about the thick fleshy part near the Knuckle, and there to cut in towards the Blade bone; or else to cut slices off the flesh of the inside, to make several Services of.  
It's Sauce and Garnish is the same with the Loin of Veal.  
See the Six of Hearts.   

Fore-quarter of Lamb.  
THe Fore-quarter of Lamb is brought to the Table with the Ribs downwards. You must first raise the Shoulder, by placing your Fork about the middle of the Blade-bone, and with your Knife begin to cut at figure 1, round the Shoulder to figure 2; then removing your Fork to the Brisket, as at figure 6, with your Forefinger and Thumb take hold of the Knuckle-end, and raise the Shoulder from the ribs. Then strew a little Salt on the Ribs, and lay the Shoulder on again. Then cut off the Brisket by a cut made from figure 3 to 4, and divide it into convenient services. The Shoulder is cut into services as the Shoulder of Mutton is, and the Ribs as the Ribs of the Breast of Veal. Only instead of cutting two Ribs to a service, you must cut three or four, according to the bigness and growth of the Lamb. Its Sauce is all sorts of Salads, alterable according to fancy and the season of the year.  
It's Garnish, is Salt strewed round the brim of the Dish.  
See the Five of Hearts.   

The Boars-Head.  
A Boars-head comes to the Table with its Snout standing upward, and a sprig of Rosemary stuck in it.  
The first Service is Carved out on the Cheek, as from 1 to 2: another service from 3 to 4 towards the Neck. The several other services you may see marked out, the Neck, Nether-jaw and Snout; and therefore I refer you to the Figure.  
It's Sauce and Garnish is the same with the Gammon of Bacon.  
See the Four of Hearts.   

The Pig.  
THe Pig is brought to the Table with the back upwards. The first cut is to cut the Head off behind the Ears, as from figure 1 to 2. The second cut is all along through the Back from the Neck to the Tail, as from figure 3 to 4. The two Sides are laid back to back with the Ribs downwards, and its two Ears, being cut off, are laid on the two shoulders.  
See the Three of Hearts.   

The Coney.  
THe Coney is most times brought to the Table with the Head off, and laid on one side of it; except they be sucking Rabbits, which always are brought to the Table with their Heads on, lying upon their Bellies in the Dish: and by the Carver are turned with the Belly upwards, to cut off the Skirts on each side the Belly, which Skirts are sometimes sent away on a Plate from the Table. Then with your Knife raise the Kidneys, and turn them inwards towards the Backbone, and make two cuts from the Neck downwards on either side the Backbone, through the length of the Coney, to correspond with the cuts intended to be made afterwards on the Back. Then turn the Coney on its belly again, and placing your Fork on the middle of the back, draw a sloping cut athwart it, as from figure 1 to 2, and another sloping from figure 3 to 4; another cut all along one side the Backbone, as from figure 3 to 5; and another cut along the other side the Back bone, as from figure 1 to 6. Then place your Fork in one of the Thighs, as at figure 7, and with your Knife cut through at the hinder joint, and with your Fork draw that Thigh and Side piece from the Carcase. Then sever the Thigh from the Side-piece, by making a cut on the inside the Thigh, as at figure 8, and cut to the joint, and another cut on the outside the Thigh to figure 9; and with your Fork and Knife separate the Thigh from the Side-piece, and of each make a Service. Do the like by the other Thigh and Side piece. Then place your Fork in one of the Pinions, and cut from 3 to 2, and draw the Wing from the Carcase: do the like by the other Wing. Then place your Knife about the middle of the Backbone on the back, and with your Fork placed under the Rump, rear up the hinder-part of the Chine; and so breaking the Backbone, separate it from the Carcase.  
See the Two of Hearts.   

The Calves-head boiled.  
A Calves-head is brought to the Table with its Cheeks upwards. Your first Cut is cut out of the fleshy part of the Cheek, as from figure 1 to 2. Your several other Services are taken off the Jawbone and the Neck, as you may see them marked in the Figure. It is commonly boiled with a piece of Bacon, and therefore each Service hath a piece of Bacon added. The Eyes and the Sweet-tooth are the choicest bits.  
It's Sauce is its Brains mixed with Sage and Vinegar; and sometimes instead of Vinegar, Butter.  
See the Ace of Hearts.    

Thirdly, Of Fishes, answering to the Suit of Clubs.  

Pickled- Herring.  
A Pickled-Herring is dressed several ways; but the usual way is to chine it through the Back, and take out all its inwards; then to strip the skin off from the Gills to the Tail, and take out its bone, and so cut it athwart the back and belly. Others mince very small and serve it with Oil and Vinegar; and sometimes they put to the Oil and Vinegar minced Lemons, Apples, Onions, Cucumbers, etc.  
The Dutch way of dressing it, is described in these following Verses.  

Recipe.  
A Pickled-Herring fat, white, heavy, large;  
Cut off his Back, and then his Womb discharge;  
Behead him next, and then his skin off draw.  
Thus cleansed Sup of him either roast or raw,  
With Onion, and with Country Household bread,  
And then dispose yourself to rest in Bed.  
This you shall find a precious Antidote,  
Disposing for a liberal Draught your throat;  
Repairing last nights rouse, moistening your Palate.  
Drying your head and breast from Phlegm and Salate.  
Discharge the Bladder, and the Colons seat,  
Of Wind imprisoned by obdurate Meat.  
This Medicine was put in ancient Rhyme,  
By Poet Laurence, in Duke Arnold's time.   
See the King of Clubs.   

To Carve the Salmon.  
THe Salmon is slit down the Back with a Scallop cut out and in, and another on either side, as you see in the Figure. It's Jolle is first cut off, and then several Services cut from the two side-scallopt-lines towards the Belly and the Back, as you may see in the Figure. The most convenient Services are marked with the first figures, as 1 for the best Service, 2 for the next best Service, etc. And this you must remember, that the Belly-pieces (as being the fattest) are the most delicate, except it be the Jolle, which is most preferred, according to an old English Verse:  

The Jolle of a Salmon, the Tail of a Tench,  
The Back of an Herring, etc.   
It is served up with Sippets: And its Sauce is boiled Oysters, Shrimps, Anchiovies, Lemmon, etc.  
It's Garnish, thin roasted Manchet, thin scallopt Salmon, Barberries, etc.  
See the Queen of Clubs.   

The Pike.  
THe Pike is brought to the Table as you see in the Figure. You must take its Bone out, and carve it into Services, as you see in the numerical Figures.  
It's Sauce is a little White-wine, Oyster-liquor, and Butter; into which scrape a little Horseradish, and grate a little Nutmeg; then put in some Anchovies, and beat up altogether with the Yolks of Eggs, and put them so into the Dish with the Pike.  
For its Garnish, stick it about with fried Bays, or Rosemary-leaves, and garnish your Dish with sliced Lemons.  
See the Knave of Clubs.   

Codshead.  
A Cod's head is carved as you see in the Figure.  
It's Sauce is Anchovies, Oysters boiled, and Shrimps, with Cinnamon, and good store of Butter.  
Others make Sauce after this manner: They take the meat out of the shell of a Crab or two, and put to it about a quart of Cockles taken out of their shells, about a quarter of a pint of White-wine, an Onion or two, a bunch of Sweet-herbs, a little whole Mace, and a grated Nutmeg. These they put into a Pipkin, and put some Oyster-liquor to it, and set altogether on the Fire, and let it boil till the Liquor be wasted. Then put good sweet Butter to it, as much as will serve, and then serve up the Codshead on Sippets.  
It's Garnish is Lemons cut in thin slices, and Bay-leaves fried in Butter, and so stuck round the Codshead.  
See the Ten of Clubs.   

The Lobster.  
THe Lobster is brought whole to the Table, and hath no carving in it; only its claws are all broken off, and then the Tail-piece from the Body. The Tail-piece is afterwards opened on the back of it, and so laid in the Dish. The meat in the belly is the most delicate of the whole body, and is mingled or tempered with grated Bread and Vinegar.  
It's Sauce is only Vinegar.  
It's Garnish is either Fennel or other green Herbs.  
See the Nine of Clubs.   

The Mackrel,  
THe Mackrel, if it be brought whole to the Table, easily divides itself into convenient Services, it will split in the back and Belly, and both its Sides. But it seldom does come whole to the Table, but is commonly brought to the Table divided into quarters, and each quarter laid in the Dish with its Tail-end laid toward the Centre of the Dish, and so quarter by quarter round the whole Dish.  
It's Sauce is Butter and Vinegar, with Mint and Parsley, Fennel and Sage boiled well together and minced small, and laid in little parcels about the Dish.  
For Service, add to each some of the Row, whether hard or soft.  
It's Garnish is Salt and a few green Herbs round the Dish.  
See the Seven of Clubs.   

Side of Green Fish.  
A Side of Green Fish is brought to the Table with the skinny-side upwards, and is carved into Services by strait cuts made from 1 to 2, from 3 to 4, from 5 to 6, etc.  
It's Sauce is hard Eggs minced small and beat up with Butter; and so poured all over the Fish.  
It's Garnish is the Yolks of hard Eggs cut into quarters, and so laid round the brims of the Dish.  
See the Ace of Clubs.    

Fourthly. Of Baked Meats, answering to the suit of Spades.  

Of Pasties and Pies in general.  
ALl Pasties and Pies that are made of Flesh or Fowl, are generally full of Liquor: And if they be not full when they are new baked, then there is commonly some Caudle to put to them afterwards; as a Goose-pie, if it be judged not to have Liquor enough in it, it is customary to melt a pound or a pound and an half of Butter, and pour it in at the Crown of the Lid.  
But if a Minced Pie or a Lumberpie be thought to be too dry, it is customary to pour a Glass or two of French Wine with Sugar or Sack into them to moisten them. And these are general Rules for all Pies or Pasties.   

The Venison- Pastry.  
THe Venison-Pasty, though it be here drawn with one end longer than the other, and the sides sloping away, because the representation of the raised Crust may the better appear, yet are they made square, with its two opposite sides equal in length to each other. It is opened with a square Cut in the middle of the Lid; and from that square Cut you are to cut several Cuts on each side towards the sides, as you may see in the Figure. With your Knife and Fork you are to take out your several Services of Venison, and to each Service give one of the Cuts taken off the Lid.  
See the King of Spades.   

Red-Deer-Pie.  
THe Red-Deer-Pie hath its Lid cut round about near the side of the Pie. And as you serve out any of the Meat, you give a piece of the Lid to it with some of the Liquor if it be hot.  
See the Queen of Spades.   

The Minc'd-Pies.  
THe Minced Pies are either eaten hot or cold. If they be eaten hot, you only take off the Lid, and on a Trencher or Plate with a Spoon lay some of the Minc'd-meat for a Service with a piece of the Lid.  
But if they be eaten cold, you cut them strait down into convenient Services through the Pie to the very bottom, as they are marked in the Figure.  
See the Knave of Spades.   

The Lamb-Pie.  
THe Lamb-pie is as the Venison-Pasty.  
See the Eight of Spades.   
FINIS.