227. _To stew Artichokes._

Take the bottoms of Artichokes tenderly boiled, and cut them in
Quarters, stew them with white Wine, whole Spice and Marrow, with a
little Salt:

When they are enough, put in Sack and Sugar, and green Plumbs preserved,
so serve them; garnish the Dish with Preserves.

228. _To stew Pippins._

Take a pound of Pippins, pare them and core them, and cut them in
quarters.

Then take a pint of water and a pound of fine Sugar, and make a Syrup,
and scum it, then put in your Pippins and boil them up quick, and put in
a little Orange or Limon Pill very thin; when they are very clear, and
their Syrup almost wasted, put in the juice of Orange and Limon, and
some Butter; so serve them in upon Sippets, and strew fine Sugar about
the Dish sides.

229. _To make a Sallad with fresh Salmon._

Your Salmon being boiled and souced, mince some of it small with Apples
and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the
Table: Garnish your Dish with Limon and Capers.

230. _To rost a Shoulder of Mutton with Oisters._

Take a large Shoulder of Mutton, and take sweet herbs chopped small, and
mixed with beaten Eggs and a little Salt, take some great Oisters, and
being dried from their Liquor, dip them in these Eggs, and fry them a
little, then stuff your meat well with them, then save some of them for
sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and
Salt, save the Gravie, and put it with the Oisters into a Dish to stew
with some Anchovies, and Claret Wine: when your meat is enough, rub the
Dish with a Shelot, and lay your meat in it, and then put some Capers
into your Sauce, and pour over it, so serve it in; Garnish your Dish
with Olives, Capers, and Samphire.

231. _To rost a Calves Head with Oisters._

Split your Calves Head as to boil, and let it lie in water a while, then
wash it well, and cut out the Tongue, then boil your Head a little, also
the Tongue and Brains, then mince the Brains and Tongue with a little
Sage, Oisters and Marrow put amongst it when it is minced, three or four
Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a
little Sack, make it pretty thick, then take the Head and fill it with
this, and bind it close, and spit it and rost it, and save the Gravie
which comes from it in a Dish, baste it well with Butter, put to this
Gravie some Oisters, and some sweet Herbs minced fine, a little white
Wine, and a sliced Nut