Eggs beaten with Sack, and so serve it; garnish dish with several sorts
of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
upon every slice.

188. _To boil a Capon with Rice._

Truss your Capon and boil him in water and salt, then take a quarter of
a pound of Rice, first boiled in Milk, and put in with some whole Spice
and a little Salt, when it is almost enough put in a little Rosewater,
and half a pound of Almonds blanched and beaten, strain them in, and put
in some Cream and Sugar, then when your Capon is enough, lay it in a
dish, and pour the Broth thereon; garnish your Dish as you please, and
serve it in.

189. _To boil a Capon with Pippins._

Parboil your capon after it is trussed, then put it into a pipkin with
Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and
a little water, and put them in, then lay your Capon into a Dish, and
lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
Eggs and put into your Broth, with a little Sack, and pour it over your
Capon; Garnish your Dish and serve it in.

190. _To boil Chickens with Lettuce the very best way._

Parboil your Chickens and cut them in Quarters, and put them into a
Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
and some Marrow, and some Cloves, and a little Salt, and a little Limon
Pill; then take good store of hard Lettuce, cut them in halves and wash
them, and put them in; then put in Butter and Sack and white Wine, with
a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
Fire, and when they be enough, serve them in with Toasts of white Bread
for Sippets; Garnish the Dish with Limon and Barberies, and what else
you please; thus you may do Pigeons.

190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
with Grapes or with Goosberries._

Truss your Rabbit whole, and boil it in some Mutton Broth till it be
tender;

Then take a pint of White Wine, and a good handful of Spinage chopped,
the yolks of hard Eggs cut in quarters, put these to the Rabbit with
some large Mace; a Fagot of sweet Herbs and a little Salt and some
Butter, let them boil together a while, then take your Rabbet and lay it
in a Dish and some Sippets, then lay over it some Grapes or Goosberries,
scalded with Sugar, and