salt, let these boil
together half an hour or more:

Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
and pour it on; garnish your Dish with the hard Whites of Eggs and
Parsley minced together, with sliced Limon, so serve it; thus you may
dress a Leg or a Brest of Mutton if you please.

223. _To stew a Loin of Mutton._

Cut your meat in Steaks, and put it into so much water as will cover it,
when it is scummed, put to three or four Onions sliced, with some
Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
in sliced Bacon and some sweet herbs minced small, some Vinegar and
Salt, when it is ready, put in some Capers, then dish your Meat upon
Sippets and serve it in, and garnish your Dish with Barberries and
Limon.

224. _To boil a Haunch of Venison._

Boil it in water and salt, with some Coleflowers and some whole spice;
then take some of the Broth, a little Mace, and a Cows Udder boiled
tender and sliced thin, a little Horse-radish root searced, and a few
sweet herbs; boil all these together, and put in a little Salt, when
your Venison is ready, dish it, and lay your Cows Udder and the
Coleflowers over it, then beat up your Sauce, and pour over it; then
garnish your Dish with Limon and Parsley and Barberries, and so serve
it; this Sauce is also good with a powdered Goose boiled, but first
larded.

225. _To make white Broth with Meat or without._

Take a little Mutton broth, and as much of Sack, and boil it with whole
Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is
enough, or very near, strain in some blanched Almonds, then thicken it
with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve
it in with thin slices of white Bread:

Garnish with stewed Prunes, and some plumped Raisins.

This may be served in also with any meat proper for to be served with
white Broth.

226. _To make good stewed Broth._

Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
great Pot with water and a little Salt, when it boiles, and is skimmed,
put in some whole Spice, and some Raisins and Currans, then put in some
Manchet sliced thin, and soaked in some of the Broth, when it is almost
enough, put in some stewed Prunes, then Dish your Meat, and put into
your Broth a little Saffron or red Saunders, some white Wine and Sugar,
so pour it over your Meat, and serve it in; Garnish your Dish with
Prunes, Raisins and fine Sugar.