erials being ready, have some _French_ bread in
the bottom of your dish.

Then dish on it your Chickens, and Pidgeons, broth it; next your
Quaile, then Sweet breads, then your Pullets, then your Artichocks
or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes,
Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then
round the center of your boiled meat put your minced Capon, then run
all over with beaten butter, &c.

1. For variety, Clary fryed with yolks of Eggs.

2. Knots of Eggs.

3. Cocks Stones.

4. Cocks Combs.

5. If white, strained Almonds, with some of the broth.

6. Goosberries or Barberries.

7. Minced meat in Balls.

8. If green, Juyce of Spinage stamped with manchet, and strained
with some of the broth, and give it a warm.

9. Garnish with boiled Spinage.

10. If yellow, yolks of hard Eggs strained with some Broth and
Saffron.

And many other varieties.

_A Bisk otherways._

Take a Leg of Beef, cut it into two peices, and boil it in a gallon
or five quarts of water, scum it, and about half an hour after put
in a knuckle of Veal, and scum it also, boil it from five quarts to
two quarts or less; and being three quarters boil'd, put in some
Salt, and some Cloves, and Mace, being through boil'd, strain it
from the meat, and keep the broth for your use in a pipkin.

Then have eight Marrow bones clean scraped from the flesh, and
finely cracked over the middle, boil in water and salt three of
them, and the other leave for garnish, to be boil'd in strong broth;
and laid on the top of the Bisk when it is dished.

Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons,
Plovers, Quails, Larks.

Then have a Joint of Mutton made into balls with sweet Herbs, Salt,
Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and
Pistaches, boil'd in Broth, with some interlarded Bacon, Sheeps
tongues, larded and stewed, as also some Artichocks, Marrow,
Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a
Clove or two, some white-wine and strained almonds, or with the yolk
of an Egg, Verjuyce, beaten butter, and slic't Lemon, or Grapes
whole.

Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.

Then Carved Lemons over all.

_To make another curious boil'd meat, much like a Bisk._

Take a Rack of Mutton, cut it in four peices, and boil it in three
quarts of fair Water in a Pipkin, with a faggot of s