fire baste them often, as also the lambstones and
sweet-breads with the same ingredients; then have the bottoms of
artichocks ready boil'd, quartered, and fried, being first dipped in
butter and kept warm, and marrow dipped in butter and fried, as also
the fowls and other ingredients; then dish the fowl piled up in the
middle upon another roast material round about them in the dish, but
first rub the dish with a clove of garlick: the pallets by
themselves, the sweet-breads by themselves, and the cocks stones,
combs, and lamb-stones by themselves; then the artichocks, fryed
marrow, and pistaches by themselves; then make a sauce with some
claret wine, and gravy, nutmeg, oyster liquor, salt, a slic't or
quartered onion, an anchove or two dissolved, and a little sweet
butter, give it a warm or two, and put to it two or three slices of
an orange, pour on the sauce very hot, and garnish it with slic't
oranges and lemons.

The smallest birds are fittest for this dish of meat, as wheat-ears,
martins, larks, ox-eyes, quails, snites, or rails.

_Oxe Pallets in Jellies._

Take two pair of neats or calves feet, scald them, and boil them in
a pot with two gallons of water, being first very well boned, and
the bone and fat between the claws taken out, and being well soaked
in divers waters, scum them clean; and boil them down from two
gallons to three quarts; strain the broth, and being cold take off
the top and bottom, and put it into a pipkin with whole cinamon,
ginger, slic't and quartered nutmeg, two or three blades of large
mace, salt, three pints of white-wine, and half a pint of
grape-verjuyce or rose vinegar, two pound and a half of sugar, the
whites of ten eggs well beaten to froth, stir them all together in a
pipkin, being well warmed and the jelly melted, put in the eggs, and
set it over a charcoal-fire kindled before, stew it on that fire
half an hour before you boil it up, and when it is just a boiling
take it off, before you run it let it cool a little, then run it
through your jelly bag once or twice; then the pallets being tender
boild and blanched, cut them into dice-work with some lamb-stones,
veal, sweet-breads, cock-combs, and stones, potatoes, or artichocks
all cut into dice-work, preserved barberries, or calves noses, and
lips, preserved quinces, dryed or green neats tongues, in the same
work, or neats feet, all of these together, or any one of them; boil
them in white-wine or sack, with nutmeg, slic't g