ons, Pullets, Chickens, Pigeons,
Pheasants or Partridges._

Searce them either with the bone or boned, then take off the skin
whole, with the legs, wings, neck, and head on, mince the body with
some bacon or beef suet, season it with nutmeg, pepper, cloves,
beaten ginger, salt, and a few sweet herbs finely minced and mingled
amongst some three or four yolks of eggs, some sugar, whole grapes,
gooseberries, barberries, and pistaches; fill the skins, and prick
them up in the back, then stew them between two dishes, with some
strong broth, white-wine, butter, some large mace, marrow,
gooseberries and sweet herbs, being stewed, serve them on sippets,
with some marrow and slic't lemon; in winter, currans.

_To boil a Capon or Chicken in white Broth._

First boil the Capon in water and salt, then take three pints of
strong broth, and a quart of white-wine, and stew it in a pipkin
with a quarter of a pound of dates, half a pound of fine sugar, four
or five blades of large mace, the marrow of three marrow bones,
a handful of white endive; stew these in a pipkin very leisurely,
that it may but only simmer; then being finely stewed, and the broth
well tasted, strain the yolks of ten eggs with some of the broth.
Before you dish up the capon or chickens, put in the eggs into the
broth, and keep it stirring, that it may not curdle, give it a warm,
and set it from the fire: the fowls being dished up put on the
broth, and garnish the meat with dates, marrow, large mace, endive,
preserved barberries, and oranges, boil'd skirrets, poungarnet, and
kernels. Make a lear of almond paste and grape verjuice.

_To boil a Capon in the Italian Fashion with Ransoles,
a very excellent way._

Take a young Capon, draw it and truss it to boil, pick it very
clean, and lay it in fair water, and parboil it a little, then boil
it in strong broth till it be enough, but first prepare your
Ransoles as followeth: Take a good quantity of beet leaves, and boil
them in fair water very tender, and press out the water clean from
them, then take six sweetbreads of veal, boil and mince them very
small and the herbs also, the marrow of four or five marrow-bones,
and the smallest of the marrow keep, and put it to your minced
sweetbreads and herbs, and keep bigger pieces, and boil them in
water by it self, to lay on the Capon, and upon the top of the dish,
then take raisons of the sun ston'd, and mince them small with half
a pound of dates, and a