e carved sippets, and lay on
it mace, lettice in quarters, raisins, grapes, lemons, sugar,
gooseberries, or barberries, and broth it with the former Broth.

Thus chickens, or capons, or partridg, and strained almonds in this
Broth for change.

To hash a Rabit otherways, with a forcing in his belly of minced
sweet herbs, yolks of hard eggs, parsley, pepper, and currants, and
fill his belly.

_To hash Rabits, Chickens, or Pigeon, either in peices;
or whole, with Turnips._

Boil either the rabits or fowls in water and salt, or strained
oatmeal and salt.

Take turnips, cut them in slices, and after cut them like small lard
an inch long, the quantity of a quart, and put them in a pipkin with
a pound of Butter, three or four spoonfulls of strong Broth, and a
quarter of a pint of wine vinegar, some pepper and ginger, sugar and
salt; and let them stew leisurely with some mace the space of 2
hours being very finely stewed, put them into beaten Butter, beaten
with cream and yolks of eggs, then serve them upon fine thin toasts
of French Bread.

Or otherways, being stewed as aforesaid without eggs, cream, or
butter, serve them as formerly. And these will serve for boil'd
Chickens, or any kind of fowl for garnish.

_To make a Bisk the best way._

Take a leg of Beef and a Knuckle of veal, boil them in two gallons
of fair water, scum them clean, and put to them some cloves, and
mace, then boil them from two gallons to three quarts of Broth;
being boil'd strain it and put it in a pipkin, when it is cold, take
off the fat and bottom, clear it into another clean pipkin; and keep
it warm till the Bisk be ready.

Boil the Fowl in the liquor of the Marrow-Bones of six peeping
chickens, and six peeping pigeons in a clean pipkin, either in some
Broth, or in water and salt. Boil the marrow by it self in a pipkin
in the same broth with some salt.

Then have pallats, noses, lips, boil'd tender, blancht and cut into
bits as big as sixpence; also some sheeps tongues boil'd, blancht,
larded, fryed, and stewed in gravy, with some chesnuts blanched;
also some cocks combs boil'd and blanched, and some knots of Eggs,
or yolks of hard eggs. Stew all the aforesaid in some rost mutton,
or beef gravy, with some pistaches, large mace, a good big onion or
two, and some salt.

Then have lamb stones blancht and slic't, also sweet-breads of veal,
and sweet-breads of lamb slit, some great oysters parboil'd, and
some cock stones. Fry