nches
long, and put it into a stew-pan; put to it a quarter of a pound of
capers, as much samphire shred, half a pint of strong broth, as much
white-wine, a bunch of sweet-herbs, a lemon shred small; stew all
these together till 'tis tender; then take it off the fire, and
thicken up the liquor with the yolks of three or four eggs, a little
parsley boiled green and chopp'd, some grated nutmeg and salt; shake
it well together. Serve it on sippets. Garnish with lemon.

_To pot a Swan_:--Bone and skin your swan, and beat the flesh in a
mortar, taking out the strings as you beat it; then take some clear
fat bacon, and beat with the swan, and when 'tis of a light flesh
colour, there is bacon enough in it; and when 'tis beaten till 'tis
like dough, 'tis enough; then season it with pepper, salt, cloves,
mace, and nutmeg, all beaten fine; mix it well with your flesh, and
give it a beat or two all together; then put it in an earthen pot,
with a little claret and fair water, and at the top two pounds of
fresh butter spread over it; cover it with coarse paste, and bake it
with bread; then turn it out into a dish, and squeeze it gently to get
out the moisture; then put it in a pot fit for it; and when 'tis cold,
cover it over with clarified butter, and next day paper it up. In this
manner you may do goose, duck, or beef, or hare's flesh.

_To make a Poloe_:--Take a pint of rice, boil it in as much water as
will cover it; when your rice is half boiled, put in your fowl, with a
small onion, a blade or two of mace, some whole pepper, and some salt;
when 'tis enough, put the fowl in the dish, and pour the rice over it.

_To make a Pulpatoon of Pigeons_:--Take mushrooms, palates, oysters,
sweet-breads, and fry them in butter; then put all these into a strong
gravy; give them a heat over the fire, and thicken up with an egg and
a bit of butter; then half roast six or eight pigeons, and lay them
in a crust of forc'd-meat as follows: scrape a pound of veal, and two
pounds of marrow, and beat it together in a stone mortar, after 'tis
shred very fine; then season it with salt, pepper, spice, and put in
hard eggs, anchovies and oysters; beat all together, and make the
lid and sides of your pye of it; first lay a thin crust into your
pattipan, then put on your forc'd-meat; then lay an exceeding thin
crust over them; then put in your pigeons and other ingredients, with
a little butter on the top. Bake it two hours.

_To keep Green Peas till