seberries, barberries, beaten butter and lemon.

_To boil a Leg of Mutton._

Take a fair leg of mutton, boil it in water and salt, make sauce
with gravy, wine vinegar, white wine, salt, butter, nutmeg, and
strong broth; and being well stewed together, dish it up on fine
carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't lemon, and
garnish the leg of mutton with the same garnish and run it over with
beaten butter, slic't lemon, and grated nutmeg.

_To boil a Leg of Mutton otherways._

Take a good leg of mutton, and boil it in water and salt, being
stuffed with sweet herbs chopped with beef-suet, some salt and
nutmeg; then being almost boil'd take up some of the broth into a
pipkin, and put to it some large mace, a few currans, a handful of
French capers, a little sack, the yolks of three or four hard eggs
minced small, and some lemon cut like square dice; being finely
boil'd, dish it on carved sippets, broth it and run it over with
beaten batter, and lemon shred small.

_Otherways._

Stuff a leg of mutton with parsley being finely picked, boil it in
water and salt, and serve it on a fair dish with parsley and
verjuyce in saucers.

_Otherways._

Boil it in water and salt not stuffed, and being boiled, stuff it
with lemon in bits like square dice, and serve it with the peel cut
square round about it; make sauce with the gravy, beaten butter,
lemon, and grated nutmeg.

_Otherways._

Boil it in water and salt, being stuffed with parsley, make sauce
for it with large mace, gravy, chopped parsley, butter, vinegar,
juyce of orange, gooseberries, barberries, grapes, and sugar, serve
it on sippets.

_To boil peeping Chickens, the best and rarest way, alamode._

Take three or four _French_ manchets, & being chipped, cut a round
hole in the top of them, take out the crum, and make a composition
of the brawn of a roast capon, mince it very fine, and stamp it in a
mortar with marchpane paste, the yolks of hard eggs, mukefied bisket
bread, and the crum of the manchet of one of the breads, some sugar
& sweet herbs chopped small, beaten cinamon, cream, marrow, saffron,
yolks of eggs, and some currans; fill the breads, and boil them in a
napkin in some good mutton or capon broath; but first stop the holes
in the tops of the breads, then stew some sweet-breads of veal, and
six peeping chickens between two dishes, or a pipkin with some mace,
then fry som