pour your Broth over it.

191. _To boil a Rabbit with Claret Wine._

Boil a Rabbet as before, then slice Onions and a Carrot root, a few
Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
Wine, and let them boil together till it be enough, then serve it upon
Sippets.

192. _To boil a wild Duck._

Truss and parboil it, then half rost it, then carve it, and save the
Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
Claret Wine, and a little Salt, put your Duck with all the forenamed
things into it, and let them boil till it be enough, then put in butter
and sugar, and serve it in upon Sippets.

193. _To boil a tame Duck._

Take your Duck and truss it, and boil it with water and salt, or rather
Mutton broth, when it hath boiled a while, put in some whole Spice, and
when it is boiled enough, take some white wine and butter, and good
store of Onions boiled tender in several waters, with a little of the
Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
into a Dish, and heat these things together and pour over it; and serve
it; garnish the Dish with boiled Onions and Barberries.

194. _To boil Pigeons with Capers and Samphire._

Truss your Pigeons, and put them into a Pipkin with some Mutton broth
and white Wine, a bundle of sweet herbs, when they are boiled, lay them
into a Dish, then take some of the broth with some Capers and Limon
sliced, and some butter, heat these together and pour over them; then
fry thin slices of Bacon, and lay upon them, and some Samphire washed
from the Salt, and some slices of Limon; Garnish your Dish with the same
and serve it in.

195. _To boil Sausages._

Take two pounds of Sausages, and boil them with a quart of Claret Wine
and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
little Butter, when they are enough, serve them in with this Liquor and
some Mustard in Sawcers.

196. _To boil Goose Giblets._

Boil them with water and salt, and a bundle of sweet herbs, Onions and
whole spice, when they are enough, put in Verjuice and Butter, and some
Currans plumped, and serve them upon Sippets.

Thus you may dress Swans Giblets.

197. _To boil Giblets with Roots and good Herbs._

Boil