yolks of hard eggs minced small, some large mace, whole cloves,
pepper, salt, and a little white-wine; being boil'd, serve them on
fine carved sippets, and strow on cinamon, ginger, and sugar.

_Otherways in the _French_ Fashion._

Take Pigeons ready pull'd or scalded, take the flesh out of the
skin, and leave the skin whole with the legs and wings hanging to
it, mince the bodies with some lard or beef suet together very
small, then put to them some sweet herbs finely minced, and season
all with cloves, mace, ginger, pepper, some grated bread or parmisan
grated, and yolks of eggs; fill again the skins, and prick them up
in the back, then put them in a dish with some strong broth, and
sweet herbs chopped, large mace, gooseberries, barberries, or
grapes; then cabbidge-lettice boil'd in water and salt, put to them
butter, and the Pigeons being boil'd, serve them on sippets.

_To boil Pigeons otherways._

Being trussed, put them in a pipkin, with some strong broth or fair
water, boil and scum them, then put in some mace, a faggot of sweet
herbs, white endive, marigold flowers, and salt; and being finely
boiled, serve them on sippets, and garnish the dish with mace and
white endive flowers.

Otherways you may add Cucumbers in quarters either pickled or fresh,
and some pickled capers; or boil the cucumbers by themselves, and
put them in beaten butter, and sweet herbs chopped small.

Or boil them with capers, samphire, mace, nutmeg, spinage, endive,
and a rack or chine of mutton boil'd with them.

Or else with capers, mace, salt, and sweet herbs in a faggot; then
have some cabbidge or colliflowers boil'd very tender in fair water
and salt, pour away the water, and put them in beaten butter, and
when the fowls be boil'd, serve the cabbidge on them.

_To boil Pigeons otherwaies._

Take Pigeons being finely cleansed and trust, put them in a pipkin
or skillet clean scowred, with some mutton broth or fair water; set
them a boiling and scum them clean, then put to them large mace, and
well washed currans, some strained bread strained with vinegar and
broth, put it to the Pigeons with some sweet butter and capers; boil
them very white, and being boil'd, serve them on fine carved sippets
in the broth with some sugar; garnish them with lemon, fine sugar,
mace, grapes, gooseberries, or barberries, and run them over with
beaten butter; garnish the dish with grated manchet.

Pottages.

_Pottage in th