chet,
or grated, in another pipkin, and some of the broth where the fowl
or cocks boil, and put to it some butter, the guts and liver minced,
and then have some yolks of eggs dissolved with some vinegar & some
grated nutmeg, put it to the other ingredients, and stir them
together, and dish the fowl on fine sippets, and pour on the sauce
and some slic't lemon, grapes, or barberries, and run it over with
beaten buter.

_To boil all manner of Sea Fowl, or any wild Fowl, as Swan, Whopper,
Crane, Geese, Shoveler, Hern, Bittorn, Duck, Widgeons, Gulls,
Curlew, Teels, Ruffs,_ &c.

Stuff either the skin with his own meat, being minced with lard or
beef-suet, some sweet herbs, beaten nutmeg, cloves, mace, and
parboil'd oysters; mix all together, fill the skin, and prick it
fast on the back, boil it in a large stewing pan or deep dish, with
some strong broth, claret or white-wine, salt, large mace, two or
three cloves, a bundle of sweet herbs, or none, oyster-liquor and
marrow, stew all well together. Then have stewed oysters by
themselves ready stewed with an onion or two, mace, pepper, butter,
and a little white-wine.

Then have the bottoms of artichocks put in beaten butter, and some
boild marrow ready also; then again dish up the fowl on fine carved
sippets, broth the fowl, & lay on the oysters, artichocks, marrow,
barberries, slic't lemon, gooseberries, or grape; and garnish your
dish with grated manchet strowed, and some oysters, mace, lemon, and
artichocks, and run it over with beaten butter.

Otherways bone it and fill the body with a farsing or stuffing made
of minced mutton with spices, and the same materials as aforesaid.

Otherways, Make a pudding and fill the body, being first boned, and
make the pudding of grated bread, sweet herbs chopped; onions,
minced suet or lard, cloves, mace, pepper, salt, blood, and cream;
mingle all together, as beforesaid in all points.

Or a bread pudding without blood or onions, and put minced meat to
it, fruit, and sugar.

Otherways, boil them in strong broth, claret-wine, mace, cloves,
salt, pepper, saffron, marrow, minced, onions, and thickned with
strained sweet-breads of veal; or hard eggs strained with broth, and
garnished with barberries, lemon, grapes, red currans, or
gooseberries.

_To boil all manner of Sea Fowls, as Swan, Whopper, Geese, Ducks,
Teels._ &c.

Put your fowl being cleansed and trussed into a pipkin fit for it,
and boil it with strong broth or fair