h it, and serve the fried herbs
with eggs on them and scraped sugar.

_To boil Goose-Giblets, or the Giblets of any Fowl._

Boil them whole, being finely scalded; boil them in water and salt,
two or three blades of mace, and serve them on sippets finely carved
with beaten butter, lemon, scalded gooseberries, and mace, or
scalded grapes, barberries or slic't lemon.

Or you may for variety use the yolks of two or three eggs, beatten
butter, cream, a little sack, and sugar, for lear.

_Otherways._

Boil them whole, or in pieces, and boil them in strong broth or fair
water, mace, pepper, and salt, being first finely scummed, put two
or three whole onions, butter, and gooseberries, run it over with
beaten butter, being first dished on sippetts; make a pudding in the
neck, as you may see in the Book of all manner of Puddings and
Farsings, _&c._

_Otherways._

Boil them with some white-wine, strong broth, mace, slic't ginger,
butter, and salt; then have some stewed turnips or carrots cut like
lard, and the giblets being finely dished on sippets, put on the
stewed turnips, being thickned with eggs, verjuyce, sugar, and
lemon, _&c._

_To bake Goose Giblets, or of any Fowl, several ways
for the Garnish._

Take Giblets being finely scalded and cleansed, season them lightly
with pepper, salt, and nutmeg, and put them into a Pye, being well
joynted, and put to them an onion or two cut in halves, and put some
butter to them, and close them up, and bake them well, and soak them
some three hours.

_Sauce for green-Geese._

1. Take the juyce of sorrell mixed with scalded goose-berries, and
served on sippets and sugar with beaten butter, _&c._

_Otherways._

2. Their bellies roasted full of gooseberies, and after mixed with
sugar, butter, verjuyce, and cinamon, and served on sippets.

_To make a grand Sallet of minced Capon, Veal, roast Mutton,
Chicken or Neats tongue._

Minced capon or veal, _&c._ dried Tongues in thin slices, lettice
shred small as the tongue, olives, capers, mushrooms, pickled
samphire, broom-buds, lemon or oranges, raisins, almonds, blew figs,
Virginia potato, caparones, or crucifix pease, currans, pickled
oysters, taragon.

_How to dish it up._

Any of these being thin sliced, as is shown above said, with a
little minced taragon and onion amongst it; then have lettice minced
as small as the meat by it self, olives by themselves, capers by
themselves,