ake a handful of picked parsley, chop it very
small, and put it in the Broth, with some whole marigold flowers;
put in the chine again, and give it a walm or two, then dish it on
fine sippets, and broth it, then add thereto raisins of the sun, and
currans ready boil'd and warm, lay them over the chine of mutton,
then garnish the dish with marigold-flowers, mace, lemon, and
barberries.

Other ways for change without fruit.

_To boil a Chine of Mutton in Barley broth;
or Chines, Racks, and Knuckles of Veal._

Take a chine of veal or mutton and joynt it, put it in a pipkin with
some strong mutton broth, and when it boils and is scummed, put in
some french barley, being first boiled in fair water, put into the
broth some large mace and some sweet herbs bound up in a bundle,
a little rosemary, tyme, winter-savory, salt, and sweet marjoram,
bind them up very hard; and put in some raisins of the sun, some
good pruens, currans, and marigold-flowers; boil it up to an
indifferent thickness, and serve it on fine sippets; garnish the
dish with fruit and marigold-flowers, mace, lemon, and boil'd
marrow.

Otherways without fruit, put some good mutton gravy, and sometimes
raisins only.

_To stew a Chine of Mutton or Veal._

Put it in a pipkin with strong broth and white wine; and when it
boils scum it, and put to some oyster-liquor, salt, whole pepper,
a bundle of sweet herbs well bound up, two or three blades of large
mace, a whole onion, with some interlarded bacon cut into dice work,
some chesnuts, and some capers, then have some stewed oysters by
themselves, as you may see in the Book of Oysters. The chines being
ready, garnish the dish with great oysters fried and stewed, mace,
chesnuts, and lemon peel; dish up the chines in a fair dish on fine
sippets; broth it, and garnish the chines with stewed oysters;
chesnuts, mace, slic't lemon and some fried oysters.

_To make a dish of Steaks, stewed in a Frying pan._

Take them and fry them in sweet butter; being half fried, put out
the butter, & put to them some good strong ale, pepper, salt,
a shred onion, and nutmeg; stew them well together, and dish them on
sippets, serve them and pour on the sauce with some beaten butter,
_&c._

_To make stewd Broth._

Take a knuckle of veal, a joint of mutton, loin or rack, two
marrow-bones, a capon, and boil them in fair water, scum them when
they boil, and put to them a bundle of sweet herbs bound up hard and