sauce in
saucers, or others, as you may see in the Book of Sauces.

_Cold otherways._

Boil any of the meats, poultry, or birds abovesaid with the ribs of
bacon, when it is boil'd take off the rind being finely kindled from
the rust and filth, slice it into thin slices, and season it with
nutmeg, cinamon, cloves, pepper, and Fennil-seed all finely beaten,
with fine sugar amongst them, sprinkle over all rose vinegar, and
put some of the slices into your boild capon or other fowl, lay some
slices on it, and lay your capon or other fowl on some blank manger
in a clean dish, and serve it cold.

_To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads
in the _French_ Fashion, with green Pease or Hasters._

Take pease, shell them, and put them all into boiling mutton broth,
with some thin slices of interlarded bacon; being almost boiled, put
in chopped parsley, some anniseeds, and strain some of the pease,
thicken them or not, as you please; then put some pepper, give it a
warm, and serve Kids or Lambs head on sippets, and stick it
otherways with eggs and grated cheese, or some of the pease or
flower strained; sometimes for variety you may use saffron or mint.

_To boil all other small Fowls, as Ruffes, Brewes, Godwits, Knots,
Dotterels, Strenits, Pewits, Ollines, Gravelens, Oxeyes,
Red-shanks_, &c.

Half roast any of these fowls, and stick on one side a few cloves as
they roast, save the gravy, and being half roasted, put them into a
pipkin, with the gravy, some claret wine, as much strong broth as
will cover them, some broild houshold-bread strained, also mace,
cloves pepper, ginger, some fried onions and salt; stew all well
together, and serve them on fine carved sippets; sometimes for
change add capers and samphire.

_To boil all manner of small Birds, or Land Fowl,
as Plovers, Quails, Rails, Black-birds, Thrushes,
Snites, Wheat-ears, Larks, Sparrows, Martins._

Take them and truss them, or cut off the legs & heads, and boil them
in strong broth or water, scum them, and put in large mace,
white-wine, washed currans, dates, marrow, pepper, and salt; being
well stewed, dish them on fine carved sippets, thicken the broth
with strained almonds, rose-water, and sugar, and garnish them with
lemon, barberries, sugar, or grated bread strewed about the dish.
For Leir otherways, strained bread and hard eggs, with verjuyce and
broth.

Sometimes for variety garnish them with potatoes, farsings, or