any Land Fowls
in the French Fashion._

Either the skin stuffed with minced meat, or boned, & fill the vents
and body; or not boned and trust to boil, fill the bodies with any
of the farsings following made of any minced meat, and seasoned with
pepper, cloves, mace, and salt; then mince some sweet herbs with
bacon and fowl, veal, mutton, or lamb, and mix with it three or four
eggs, mingle all together with grapes, gooseberries, barberries, or
red currans, and sugar, or none, some pine-apple-seed, or pistaches;
fill the fowl, and stew it in a stewing-pan with some strong broth,
as much as will cover them, and a little white wine; being stewed,
serve them in a dish with sippets finely carved, and slic't oranges,
lemons, barberries, gooseberries, sweet herbs chopped, and mace.

_To boil Partridges, or any of the former Fowls
stuffed with any the filling aforesaid._

Boil them in a pipkin with strong broth, white-wine, mace, sweet
herbs chopped very fine, and put some salt, and stew them leisurely;
being finely stewed, put some marrow, and strained almonds, with
rosewater to thicken it, serve them on fine carved sippets, and
broth them, garnish the dish with grated bread and pistaches, mace,
and lemon, or grapes.

_To boil Pigeons, Woodcocks, Snites, Black birds, Thrushes,
Veldifers, Rails, Quails, Larks, Sparrows, Wheat ears,
Martins, or any small Land Fowl._

_Woodcocks or Snites._

Boil them either in strong broth or water and salt, and being
boil'd, take out the guts, and chop them small with the liver, put
to it some crumb of white-bread grated, a little of the broth of the
cock, and some large mace, stew them together with some gravy; then
dissolve the yolks of two eggs with some wine vinegar, and a little
grated nutmeg, and when you are ready to dish it, put the eggs to
it, and stir it amongst the sauce with a little butter, dish them on
sippets, and run the sauce over them with some beaten butter and
capers, lemon minced small, barberries or pickled grapes whole.

Sometimes with this sauce, boil some slic't onions and currans in a
broth by it self: when you boil it not with onions, rub the bottom
of the dish with a clove or two of garlick.

_Boil Woodcocks or Larks otherways._

Take them with the guts in, and boil them in some strong broth or
fair water, and three or four whole onions, larg mace, and salt; the
cocks being boil'd, make sauce with the some thin slices of man