ced, and pepper, fasten the neck and vent, boil
it, and serve it on brewes with colliflowers, cabbidge, turnips, and
barberries, run it over with beaten butter.

Thus the smaller Fowls, as is before specified, or any other.

_To boil wild Fowl otherways._

Boil your Fowl in strong broth or water, scum it clean, and put some
white-wine to it, currans, large mace, a clove or two, some Parsley
and Onions minced together: then have some stewed turnips cut like
lard, and stewed in a pot or little pipkin with butter, mace,
a clove, white-wine, and sugar; Being finely stewed serve your fowl
on sippets finely carved, broth the fowls, and pour on your Turnips,
run it over with beaten butter, a little cream, yolks of eggs, sack
and sugar. Scraped sugar to trim the dish, or grated bread.

_Otherways._

Half roast your fowls, save the gravy, and carve the breast jagged;
then put it in a pipkin, and stick here and there a clove, and put
some slic't onions, chopped parsley, slic't ginger, pepper, and
gravy, strained bread, with claret wine, currans, or capers, broth,
mace, barberries, and sugar; being finely boil'd or stewed, serve it
on carved sippets, and run it over with beaten butter, and a lemon
peel.

_To boil these aforesaid Fowls otherways, with Muscles, Oysters,
or Cockcles; or fried Wickles in Butter, and after stewed with
Butter, white Wine, Nutmeg, a slic't Orange, and gravy._

Either boil the Fowl or roast them, boil them by themselves in water
and salt, scum them clean, and put to them mace, sweet herbs, and
onions chopped together, some white-wine, pepper, and sugar, if you
please, and a few cloves stuck in the fowls, some grated or strained
bread with some of the broth, and give it a warm; dish up the fowls
on fine sippets, or French bread, and carve the breast, broth it,
and pour on your shell-fish, run it over with beaten butter, and
slic't lemon or orange.

_Otherways in the French Fashion._

Half roast the fowls, and put them in a pipkin with the gravy, then
have time, parsley, sage, marjoram, & savory; mince all together
with a handful of raisins of the Sun, put them into the pipkin with
some mutton broth, some sack or white-wine, large mace, cloves,
salt, and sugar.

Then have the other half of the fruit and herbs being minced, beat
them with the white of an egg, and fry it in suet or butter as big
as little figs and they will look green.

Dish up the fowls on sippets, brot