p, and tie it
hard with a Tape, then boil it water and Salt till it be very tender,
then make Souce drink for it with small Beer, Water and Salt, and keep
it in it:

Serve it to the Table with a Rosemary Branch in the middle of it, and
eat it with Mustard.

20. _To souce Veal to eat like Sturgeon._

Take what part of Veal you like best, and boil it with water and salt,
and a bundle of sweet herbs, and a little Limon Pill; when it is boiled
enough, put into your Liquor so much Vinegar as will make it tast sharp,
and a Limon sliced, and when it is cold, put in your Veal, and when it
hath lain four or five days, serve it to the Table with Fennel, and eat
it with some Vinegar; you must tie it up as you do Brawn.

21. _To make a Pasty of a Breast of Veal._

Take half a peck of fine Flower, and two pounds of Butter broken into
little bits, one Egg, a little Salt, and as much cold Cream, or Milk as
will make it into a Paste; when you have framed your Pasty, lay in your
Breast of Veal boned, and seasoned with a little Pepper and Salt, but
first you must lay in Butter.

When your Veal is laid in, then put in some large Mace, and a Limon
sliced thin, Rind and all, then cover it well with Butter, close it and
bake it, and when you serve it in, cut it up while it is very hot, put
in some white wine, sugar, the yolks of Eggs, and Butter being first
heated over the Fire together; this is very excellent meat.

22. _To make a Pigeon-Pie._

Make your Paste as for the Pasty, roul it thin, and lay it into your
baking-pan, then lay in Butter, then mix Pepper and Salt and Butter
together, and fill the bellies of your Pigeons, then lay them in, and
put in some large Mace, and little thin slices of Bacon, then cover them
with Butter, and close your Pie, and bake it not too much.

23. _To boil a Capon or Hen with Oysters._

Take either of them, and fill the Belly of it with Oysters, and truss
it, then boil it in white Wine, Water, the Liquor of the Oysters, a
Blade or two of Mace, a little Pepper whole, and a little Salt; when it
is boiled enough, take the Oysters out of the belly, and put them into a
Dish, then take some Butter, and some of the Liquor it was boiled in,
and two Anchoves with the yolks of Eggs well beaten, heat these together
over the fire, and then put your Oysters into it, then garnish your Dish
with Limon sliced thin, and some of the Oysters, also some pickled
Barberries and raw Parsley, then lay your Cap