s minced small and fried,
and mingled with mustard and pepper.

5. The rabits being roasted, wash the belly with the gravy of
mutton, and add to it a slice or two of lemon.

_To roast Woodcocks in the English Fashion._

First pull and draw them, then being washt and trust, roast them,
baste them with butter, and save the gravy, then broil toasts and
butter them; being roasted, bread them with bread and flower, and
serve them in a clean dish on the toast and gravy.

_Otherways in the French Fashion._

Being new and fresh kil'd that day you use them, pull, truss, & lard
them with a broad piece of lard or bacon pricked over the breast:
being roasted, serve them on broil'd toast, put in verjuyce, or the
juyce of orange with the gravy, and warmed on the fire.

Or being stale, draw them, and put a clove or two in the bellies,
with a piece of bacon.

_To roast a Hen or Pullet._

Take a Pullet or Hen full of eggs, draw it and roast it; being
roasted break it up, and mince the brauns in thin slices, save the
wings whole, or not mince the brauns, and leave the rump with the
legs whole; stew all in the gravy and a little salt.

Then have a minced lemon, and put it into the gravy, dish the minced
meat in the midst of the dish, and the thighs, wings, and rumps
about it. Garnish the dish, with oranges and lemons quartered, and
serve them up covered.

_Sauce with Oysters and Bacon._

Take Oysters being parboil'd and clenged from the grunds, mingle
them with pepper, salt, beaten nutmeg, time, and sweet marjoram,
fill the Pullets belly, and roast it, as also two or three ribs of
interlarded bacon, serve it in two pieces into the dish with the
pullet; then make sauce of the gravy, some of the oysters liquor,
oysters and juice of oranges boil'd together, take some of the
oysters out of the pullets belly, and lay on the breast of it, then
put the sauce to it with slices of lemon.

_Sauce for Hens or Pullets to prepare them to roast._

Take a pullet, or hen, if lean, lard it, if fat, not; or lard either
fat or lean with a piece or slice of bacon over it, and a peice of
interlarded bacon in the belly, seasoned with nutmeg, and pepper,
and stuck with cloves.

Then for the sauce take the yolks of six hard eggs minced small, put
to them white-wine, or wine vinegar, butter, and the gravy of the
hen, juyce of orange, pepper, salt, and if you please add thereto
mustard.

_Several other Sauces for