the body with some beef suet or lard, put to it some sweet
herbs minced, and season it with cloves, mace, pepper, salt, two or
three eggs, grapes, gooseberries, or barberries, bits of potato or
mushroms. In the winter with sugar, currans, and prunes, fill the
skin, prick it up, and stew it between two dishes with large mace
and strong broth, peices of artichocks, cardones, or asparagus, and
marrow: being finely stewed, serve it on carved sippets, and run it
over with beaten butter, lemon slic't, and scrape on sugar.

_To boil a Capon or Chicken with Cardones, Mushroms, Artichocks,
or Oysters._

The foresaid Fowls being parboil'd, and cleansed from the grounds,
stew them finely; then take your Cardones being cleansed and peeled
into water, have a skillet of fair water boiling hot, and put them
therein; being tender boil'd, take them up and fry them in chopt
lard or sweet butter, pour away the butter, and put them into a
pipkin, with strong broth, pepper, mace, ginger, verjuyce, and juyce
of orange; stew all together, with some strained almonds, and some
sweet herbs chopped, give them a warm, and serve your capon or
chicken on sippets.

Let them be fearsed, as you may see in the book of fearst meats, and
wrap your fearst fowl in cauls of veal, half roast them, then stew
them in a pipkin with the foresaid Cardones and broth.

_To boil a Capon or Chicken in the _French_ Fashion,
with Skirrets or _French_ Beans._

Take a capon and boil it in fair water with a little salt, and a
faggot of tyme and rosemary bound up hard, some parsley and
fennil-roots, being picked and finely cleansed, and two or three
blades of large mace; being almost boil'd, put in two whole onions
boil'd and strained with oyster liquor, a little verjuyce, grated
bread, and some beaten pepper, give it a warm or two, and serve the
capon or chicken on fine carved sippets. Garnish it with orange peel
boil'd in strong broth, and some French beans boil'd, and put in
thick butter, or some skirret, cardones, artichocks, slic't lemon,
mace, or orange.

_To boil a Capon or Chicken with sugar Pease._

When the cods be but young, string them and pick off the husks; then
take two or three handfuls, and put them into a pipkin with half a
pound of sweet butter, a quarter of a pint of fair water, gross
pepper, salt, mace, and some sallet oyl: stew them till they be very
tender, and strain to them three or four yolks of eggs, with six
spoonful