ggs, parsley, sage, currans, pepper and
salt, and boil them as the former.

_To hash any Land Fowl._

Take a capon, and hash the wings in fine thin slices, leave the
rumps and legs whole, put them into a pipkin with a little strong
broth, nutmeg, some stewed or pickled mushrooms, and an onion very
small slic't, or as the capon is slic't about the bigness of a three
pence; stew it down with a little butter and gravy, and then dish it
on fine sippets, lay the rumps and legs on the meat, and run it over
with beaten butter, beaten with slices of lemon-peel.

_To boil Woodcocks or Snipes._

Boil them either in strong broth, or in water and salt, and being
boiled, take out the guts, and chop them small with the liver, put
to it some crumbs of grated white-bread, a little of the broth of
the Cock, and some large mace; stew them together with some gravy,
then dissolve the yolks of two eggs with some wine vinegar, and a
little grated nutmeg, and when you are ready to dish it, put the
eggs to it, and stir it among the sauce with a little butter; dish
them on sippets, and run the sauce over them with some beaten butter
and capers, or lemon minced small, barberries, or whole pickled
grapes.

Sometimes with this sauce boil some slic't onions, and currans
boil'd in a broth by it self; when you boil it with onions, rub the
bottom of the dish with garlick.

_Boil'd Cocks or Larks otherways._

Boil them with the guts in them, in strong broth, or fair water, and
three or four whole onions, large mace, and salt, the cocks being
boil'd, make sauce with some thin slices of manchet or grated bread
in another pipkin, and some of the broth where the fowl or cocks
boil, then put to it some butter, and the guts and liver minced,
then have some yolks of eggs dissolved with some vinegar and some
grated nutmeg, put it to the other ingredients; stir them together,
and dish the fowl on fine sippets; pour on the sauce with some
slic't lemon, grapes, or barberries, and run it over with beaten
butter.

_To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock,
Partridge, or the like._

Take a Turkey and flay off the skin, leave the legs and rumps whole,
then mince the flesh raw with some beef-suet or lard, season it with
nutmeg, pepper, salt, and some minced sweet herbs, then put to it
some yolks of raw eggs, and mingle all together, with two bottoms of
boil'd artichocks, roasted chesnuts blanched, some marrow, and s