epper, some grated bread, and the gravy of the fowl.

2. Take slices of white-bread and boil them in fair water with two
whole onions, some gravy, half a grated nutmeg, and a little salt;
strain them together through a strainer, and boil it up as thick as
water grewel; then add to it the yolks of two eggs dissolved with
the juyce of two oranges, _&c._

3. Take thin slices of manchet, a little of the fowl, some sweet
butter, grated nutmeg, pepper, and salt; stew all together, and
being stewed, put in a lemon minced with the peel.

4. Onions slic't and boil'd in fair water, and a little salt, a few
bread crumbs beaten, pepper, nutmeg, three spoonful of white wine,
and some lemon-peel finely minced, and boil'd all together: being
almost boil'd put in the juyce of an orange, beaten butter, and the
gravy of the fowl.

5. Stamp small nuts to a paste, with bread, nutmeg, pepper, saffron,
cloves, juyce of orange, and strong broth, strain and boil them
together pretty thick.

6. Quince, prunes, currans, and raisins, boil'd, muskefied bisket
stamped and strained with white wine, rose vinegar, nutmeg, cinamon,
cloves, juyce of oranges and sugar, and boil it not too thick.

7. Boil carrots and quinces, strain them with rose vinegar, and
verjuyce, sugar, cinamon, pepper, and nutmeg, boil'd with a few
whole cloves, and a little musk.

8. Take a manchet, pare off the crust and slice it, then boil it in
fair water, and being boil'd some what thick put in some white wine,
wine vinegar, rose, or elder vinegar, some sugar and butter, _&c._

9. Almond-paste and crumbs of manchet, stamp them together with some
sugar, ginger, and salt, strain them with grape-verjuyce, and juyce
of oranges; boil it pretty thick.

_Sauce for a stubble or fat Goose._

1. The Goose being scalded, drawn, and trust, put a handful of salt
in the belly of it, roast it, and make sauce with sowr apples
slic't, and boil'd in beer all to mash, then put to it sugar and
beaten butter. Sometime for veriety add barberries and the gravy of
the fowl.

2. Roast sowr apples or pippins, strain them, and put to them
vinegar, sugar, gravy, barberries, grated bread, beaten cinamon,
mustard, and boil'd onions strained and put to it.

_Sauces for a young stubble Goose._

Take the liver and gizzard, mince it very small with some beets,
spinage, sweet herbs, sage, salt, and some minced lard;