mbers, make the leaves in true proportion jagged
or otherways, and thus you may set forth some blown some in the bud,
and some half blown, which will be very pretty and curious; if
yellow, set it forth with cowslip or primroses; if blue take violets
or borrage; and thus of any flowers.

* * * * *
* * * *

SECTION VI.

_To make all manner of Carbonadoes, either of Flesh or Fowl;
as also all manner of fried Meats of Flesh, Collops and Eggs,
with the most exquisite way of making Pancakes, Fritters,
and Tansies._

_To carbonado a Chine of Mutton._

Take a Chine of Mutton, salt it, and broil it on the embers, or
toast it against the fire; being finely broil'd, baste it, and bread
it with fine grated manchet, and serve it with gravy only.

_To carbonado a Shoulder of Mutton._

Take a Shoulder of Mutton, half boil it, scotch it and salt it, save
the gravy, and broil it on a soft fire being finely coloured and
fitted, make sauce with butter, vinegar, pepper, and mustard.

_To carbonado a Rack of Mutton._

Cut it into steaks, salt and broil them on the embers, and being
finely soaked, dish them and make sauce of good mutton-gravy, beat
up thick with a little juyce of orange, and a piece of butter.

_To carbonado a Leg of Mutton._

Cut it round cross the bone about half an inch thick, then hack it
with the back of a knife, salt it, and broil it on the embers on a
soft fire the space of an hour; being finely broil'd, serve it with
gravy sauce, and juyce of orange.

Thus you may broil any hanch of venison, and serve it with gravy
only.

_To broil a chine of Veal._

Cut it in three or four pieces, lard them (or not) with small lard,
season them with salt and broil them on a soft fire with some
branches of sage and rosemary between the gridiron and the chine;
being broil'd, serve it with gravy, beaten butter, and juyce of
lemon or orange.

_To broil a Leg of Veal._

Cut it into rowls, or round the leg in slices as thick as ones
finger, lard them or not, then broil them softly on embers, and make
sauce with beaten butter, gravy, and juyce of orange.

_To carbonado a Rack of Pork._

Take a Rack of Pork, take off the skin, and cut it into steaks, then
salt it, and strow on some fennil seeds whole and broil it on a soft
fire, being finely broil'd, serve it on wine-vinegar and pepper.

_To broil a Flank of