close; then add some large mace, whole cinamon, and some ginger,
bruised and put in a fine clean cloth bound up fast, and a few whole
cloves, some strained manchet, or beaten oatmeal strained and put to
the broth; then have prunes and currans boil'd and strain'd; then
put in some whole raisins, currans, some good damask prunes, and
boil not the fruit too much, about half an hour before you dish your
meat, put into the broth a pint of claret wine, and some sugar; dish
up the meat on fine sippets, broth it, and garnish the dish with
slic't Lemons, prunes, mace, raisins, currans, scraped sugar, and
barberries; garnish the meat in the dish also.

_Stewed Broth in the new Mode or Fashion._

Take a joynt of mutton, rack, or loin, and boil them in pieces or
whole in fair water, scum them, and being scummed and half boil'd,
take up the mutton, and wash away the dregs from the meat; strain
the broth, and blow away the fat; then put the broth into a clean
pipkin, with a bundle of sweet herbs bound up hard; then put thereto
some large mace, raisins of the sun boil'd and strain'd, with half
as many prunes; also some saffron, a few whole cloves, pepper, salt,
claret wine, and sugar; and being finely stewed together, a little
before you dish it up, put in the meat, and give it a walm or two;
dish it up, and serve it on fine carved sippets.

_To stew a Loin, Rack, or any Joynt of Mutton otherways._

Chop a loin into steaks, lay it in a deep dish or stewing pan, and
put to it half a pint of claret, and as much water, salt, and
pepper, three or four whole onions, a faggot of sweet herbs bound up
hard, and some large mace, cover them close, and stew them leisurely
the space of two hours, turn them now & then, and serve them on
sippets.

Otherways for change, being half boiled, put to them some sweet
herbs chopped, give them a walm, and serve them on sippets with
scalded gooseberies, barberries, grapes, or lemon.

Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve
them with slic't lemon, beaten butter.

Othertimes you may alter the spices, and put nutmeg, cloves, ginger,
_&c._

Sometimes to the first plain way put capers, pickled cucumbers,
samphire, _&c._

_Otherwayes._

Stew it between two dishes with fair water, and when it boils, scum
it, and put in three or four blades of large mace, gross pepper,
cloves, and salt; stew them close covered two hours, then have
parsley picked, and some stript