146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._

Take a good quantity of Chesnuts, and boil them tender, then take the
shells off, and bruise them small, then put to them Claret Wine, Butter
and a little Salt, so put it into the Dish to the Meat, and serve it in.

147. _To keep Quinces white, either to preserve whole, or for white
Marmalade or Paste._

Coddle them with white Wine and Water, and cover them with sliced
Pippins in the Codling.

148. _To make little Pasties with sweet Meats to fry._

Make some Paste with cold water, butter and flower, with the yolk of an
Egg, then roul it out in little thin Cakes, and lay one spoonful of any
kind of Sweet meats you like best upon every one, so close them up and
fry them with Butter, and serve them in with fine Sugar strewed on.

149. _To boil a Capon on the French fashion._

Boil your Capon in water and salt, and a little dusty Oatmeal to make it
look white, then take two or three Ladles full of Mutton Broth, a Faggot
of sweet herbs, two or three Dates cut in long pieces, a few parboiled
Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken
it with Almonds; season it with Verjuice, Sugar, and a little sweet
Butter, then take up your Capon and lard it well with preserved Limon,
then lay it in a deep Dish, and pour the broth upon it; then Garnish
your Dish with Suckets and preserved Barberries.

150. _To Souce a Pike, Carp or Bream._

Draw your Fish, but scale it not, and save the Liver of it; wash it very
well, then take white Wine, as much water again as Wine, boil them
together with whole Spice, Salt and a bundle of sweet Herbs, and when
boiles put in your Fish, and just before it a little Vinegar; for that
will make it crisp: when it is enough, take it up and put it into a
Trey, then put into the Liquor some whole Pepper, and whole Ginger, and
when it is boiled enough, take it off and cool it, and when it is quite
cold, put in your Fish, and when you serve it in, lay some of the Jelly
about the Dish sides, and some Fennel and Sawcers of Vinegar.

151. _To boil a Gurnet on the French fashion._

Draw your Gurnet and wash it, boil it in water and salt and a bundle of
sweet herbs; when it is enough, take it up and put it into a Dish with
Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg
and Pepper, and the yolks of two Eggs, heat it together, and pour over
it; Garnish your Dish as you please.

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