ome
boil'd skirrets or parsnips cut like dice, or some pleasant pears,
and yolks of hard eggs in quarters, some gooseberries, grapes, or
barberries; fill the skin and prick it up in the back, stew it in a
stewing-pan or deep dish, and cover it with another; but first put
some strong broth to it, some marrow artichocks boil'd and
quartered, large mace, white wine, chesnuts, quarters of pears,
salt, grapes, barberries, and some of the meat made up in balls
stewed with the Turkey being finely boil'd or stewed, serve it on
fine carved sippets, broth it, and lay on the garnish with slices of
lemon, and whole lemon-peel, run it over with beaten butter, and
garnish the dish with chesnuts, yolks of hard eggs, and large mace.

For the lears of thickening, yolks of hard eggs strained with some
of the broth, or strained almond past with some of the broth, or
else strained bread and sorrel.

Otherways you may boil the former fowls either bon'd and trust up
with a farsing of some minc'd veal or mutton, and seasoned as the
former in all points, with those materials, or boil it with the
bones in being trust up. A turkey to bake, and break the bones.

Otherways bone the fowl, and fill the body with the foresaid
farsing, or make a pudding of grated bread, minced suet of beef or
veal, seasoned with cloves, mace, pepper, salt, and grapes, fill the
body, and prick up the back, and stew it as is aforesaid.

Or make the pudding of grated bread beef-suet minc'd some currans,
nutmegs, cloves, sugar, sweet herbs, salt, juyce of spinage; if
yellow, saffron, some minced meat, cream, eggs, and barberries: fill
the fowl and stew it in mutton broth & white wine, with the gizzard,
liver, and bones, stew it down well, then have some artichock
bottoms boil'd and quarter'd, some potatoes boil'd and blanch'd, and
some dates quarter'd, and some marrow boil'd in water and salt; for
the garnish some boil'd skirret or pleasant pears. Then make a lear
of almond paste strained with mutton broth, for the thickning of the
former broth.

Otherways simple, being stuffed with parsley, serve it in with
butter, vinegar, and parsley, boil'd and minced; as also bacon
boil'd on it, or about it, in two pieces; and two saucers of green
sauce.

Or otherways for variety, boil your fowl in water and salt, then
take strong broth, and put in a faggot of sweet herbs, mace, marrow,
cucumber slic't, and thin slices of interlarded bacon, and salt, _&c._

_To boil Cap