to the frycase, then have a French six penny loaf slic't into a fair
larg dish set on coals, with some good mutton gravy, then give the
frycase two or three warms on the fire, and pour it on the sops in
the dish; garnish it with fried sweet-breads, fried oysters, fried
marrow, pistaches, slic't almonds and the juyce of two or three
oranges.

_Capons in Pottage in the _French_ Fashion._

Draw and truss the Capons, set them, & fill their bellies with
marrow; then put them in a pipkin with a knuckle of veal, a neck of
mutton, a marrow bone, and some sweet breads of veal, season the
broth with cloves mace, and a little salt, and set it to the fire;
let it boil gently till the capons be enough, but have a care you
boil them not too much; as your capons boil, make ready the bottoms
and tops of eight or ten rowls of _French_ bread, put them dried
into a fair silver dish, wherein you serve the capons; set it on the
fire, and put to the bread two ladle-full of broth wherein the
capons are boil'd, & a ladlefull of mutton gravy; cover the dish and
let it stand till you dish up the capons; if need require, add now
and then a ladle-full of broth and gravy: when you are ready to
serve it, first lay on the marrow-bone, then the capons on each
side; then fill up the dish with gravy of mutton, and wring on the
juyce of a lemon or two; then with a spoon take off all the fat that
swimmeth on the pottage; garnish the capons with the sweetbreads,
and some carved lemon, and serve it hot.

_To boil a Capon, Pullet, or Chicken._

Boil them in good mutton broth, white mace, a faggot of sweet herbs,
sage, spinage, marigold leaves and flowers, white or green endive,
borrage, bugloss, parsley, and sorrel, and serve it on sippets.

_To boil Capons or Chickens with Sage and Parsley._

First boil them in water and salt, then boil some parsley, sage, two
or three eggs hard, chop them; then have a few thin slices of fine
manchet, and stew all together, but break not the slices of bread;
stew them with some of the broth wherein the chickens boil, some
large mace, butter, a little white-wine or vinegar, with a few
barberries or grapes; dish up the chickens on the sauce, and run
them over with sweet butter and lemon cut like dice, the peel cut
like small lard, and boil a little peel with the chickens.

_To boil a Capon or Chicken with divers compositions._

Take off the skin whole, but leave on the legs, wings, and head;
mince