Thus any large fowl or other meat, as a leg of mutton, and the like.

Meats proper for a stofado may be any large fowl, as,

_Turkey, Swan, Goose, Bustard, Crane, Whopper, wild Geese,
Brand Geese, Hearn, Shoveler, or Bittern, and many more; as also
Venison, Red Deer, Fallow Deer, Legs of Mutton, Breasts of Veal
boned and larded, Kid or Fawn, Pig, Pork, Neats-tongues, and Udders,
or any Meat, a Turkey, Lard one pound, Pepper one ounce, Nutmegs,
Ginger, Mace, Cloves, Wine a quart, Vinegar half a pint, a quart
of great Oysters, Puddings, Sausages, two Lemons, two Cloves of
Garlick._

_A Stofado._

Take two turkeys, & bone them and lard them with great lard as big
as your finger, being first seasoned with pepper, & nutmegs, & being
larded, lay it in steep in an earthen pan or pipkin in a quart of
white-wine, & half as much wine-vinegar, some twenty whole cloves,
half an ounce of mace, an ounce of beaten pepper, three races of
slic't ginger, half a handful of salt, half an ounce of slic't
nutmegs, and a ladleful of good mutton broth, & close up the pot
with a sheet of coarse paste, and bake it; it will ask four hours
baking; then have a fine clean large dish, with a six penny French
bread slic't in large slices, and then lay them in the bottom of a
dish, and steep them with some good strong mutton broth, and the
same broth that it was baked in, and some roast mutton gravy, and
dish the fowl, garnish it with the spices and some sausages, and
some kind of good puddings, and marrow and carved lemons slic't, and
lemon-peels.

_To bake any kind of Heads, and first of the Oxe or
Bullocks Cheeks to be eaten hot or cold._

Being first cleansed from the slime and filth, cut them in pieces,
take out the bones, and season them with pepper, salt, and nutmeg,
then put them in a pye with a few whole cloves, a little seasoning,
slices of bacon, and butter over all; bake them very tender, and
liquor them with butter and claret wine.

Or boil your chickens, take out the bones and make a pasty with some
minced meat, and a caul of mutton under it, on the top spices and
butter, close it up in good crust, and make your pies according to
these forms.

_Otherways._

Bone and lard them with lard as big as your little finger seasoned
with pepper, salt, and nutmeg, and laid into the pye or pasty, with
slices of interlarded bacon, and a clove or two, close it up, and
bake it with some butter; make your