little balls of farsed manchet.

_To boil a Swan, Whopper, wilde or tame Goose, Crane,
Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons,
Gulls, or Curlews._

Take a Swan and bone it, leave on the legs and wings, then make a
farsing of some beef-suet or minced lard, some minced mutton or
venison being finely minced with some sweet herbs, beaten nutmeg,
pepper, cloves, and mace; then have some oysters parboil'd in their
own liquor, mingle them amongst the minced meat, with some raw eggs,
and fill the body of the fowl, prick it up close on the back, and
boil it in a stewing-pan or deep dish, then put to the fowl some
strong broth, large mace, white-wine, a few cloves, oyster-liquor,
and some boil'd marrow; stew them all well together: then have
oysters stewed by themselves with an onion or two, mace, pepper,
butter, and a little white-wine. Then have the bottoms of artichocks
ready boild, and put in some beaten butter, and boil'd marrow; dish
up the fowl on fine carved sippets, then broth them, garnish them
with stewed oysters, marrow, artichocks, gooseberries, slic't lemon,
barberries or grapes and large mace; garnish the dish with grated
bread, oysters, mace, lemon and artichocks, and run the fowl over
with beaten butter.

Otherways fill the body with a pudding made of grated bread, yolks
of eggs, sweet herbs minced small, with an onion, and some beef-suet
minced, some beaten cloves, mace, pepper, and salt, some of the
blood of the fowl mixed with it, and a little cream; fill the fowl,
and stew it or boil it as before.

_To boil any large Water Fowl otherways, a Swan, Whopper,
wild or tame Geese._

Take a goose and salt it two or three days, then truss it to boil,
cut lard as big as your little finger, and lard the breast; season
the lard with pepper, mace, and salt; then boil it in beef-broth, or
water and salt, put to it pepper grosly beaten, a bundle of
bay-leaves, tyme, and rosemary bound up very well, boil them with
the fowl; then prepare some cabbidge boild tender in water and salt,
squeeze out the water from it, and put it in a pipkin with strong
broth, claret wine, and a good big onion or two; season it with
pepper, mace, and salt, and three or four anchovies dissolved; stew
these together with a ladleful of sweet butter, and a little
vinegar: and when the goose is boil'd enough, and your cabbidge on
sippets, lay on the goose with some cabbidge on the breast, and
serve it up. Thus y