n some
sweet Butter, and some Capers and a Limon cut like Dice with the Rind
on, a little Sack, and the yolks of two hard Eggs minced; then lay your
Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
Sugar on the sides of your Dish, and lay on slices of Limon and
Barberries.

210. _To stew Trouts._

Put two Trouts into a fair dish with some white Wine, sweet butter, and
a little whole Mace, a little Parsley, Thyme and Savory minced, then put
in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
serve it on Sippets, and pour this over it, and garnish your Dish with
Limon and Barberries, and serve them in: you may add Capers to it if you
please, and you may do other Fish in this manner.

211. _To boil Eels in Broth to serve with them._

Flay and wash your Eels and cut them in pieces about a handful long,
then put them into a pot with so much Water as will cover them, a little
Pepper and Mace, sliced Onions, a little grated bread, and a little
Yest, a good piece of sweet butter, some Parsley, Winter Savory and
Thyme shred small; let them boil softly half an hour, and put in some
Salt, with some Currans; when it is enough, put in Verjuice and more
Butter, and so serve it; Garnish your Dish with Parsley, Limon and
Barberries, put Sippets in your Dish.

212. _To boil a Pike with Oysters._

Take a fair Pike and gut it and wash it, and truss it round with the
tail in the mouth, then take white Wine, Water and Salt, with a bundle
of sweet herbs, and whole Spice, a little Horse-radish; when it boils,
tie up your Pike in a Cloth, and put it in, and let it boil till it
swims, for then it is enough; then take the Rivet of the Pike, and a
Pint of great Oysters with their Liquor, and some Vinegar, large Mace,
gross Pepper, then lay your Pike in a Dish with Sippets, and then heat
these just named things with some Butter and Anchovies, and pour over
it; garnish your Dish as you please.

213. _To make a grand Sallad._

Take a fair broad brimm'd dish, and in the middle of it lay some pickled
Limon Pill, then lay round about it each sort by themselves, Olives,
Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans
pickled, and little Cucumbers pickled, and Barberries pickled, and
Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and
Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.

Garnish your Dish brims with Candied Orange, Limon and Citron Pill