broth, white Wine, Mace, Nutmeg, and
some Oyster Liquor, two or three slices of lemon and salt, and being
finely stewed serve them on sippits, with that broth and slic't
Lemon, Goosberries, and beaten Butter, boil'd Marrow, fried Spinage,
_&c._ For variety Capers, or Sampier.

_Chines of Veal boiled with fruit, whole._

Put it in a stewing pan or deep dish, with some strong Broth, large
Mace, a little White Wine, and when it boils scum it, then put some
dates to, being half boil'd and Salt, some white Endive, Sugar, and
Marrow.

Then boil some fruit by it self, your meat and broth being finely
boil'd, Prunes and Raisons of the Sun, strain some six yolks of
Eggs, with a little Cream, and put it in your broth, then dish it on
sippets, your Chine, and garnish your dish with Fruit, Mace, Dates
Sugar, slic't Lemon, and Barberries, _&c._

_Chines of Veal otherways._

Stew the whole with some strong broth, White-wine, and Caper-Liquor,
slices of interlarded Bacon, Gravy, Cloves, Mace, whole Pepper,
Sausages of minced Meat, without skins, or little Balls, some
Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised
with the back of a Ladle; put them to your broth, a quarter of an
hour before you dish your Chines, and give them a warm, and dish up
your Chine on _French_ Bread, or sippits, broth it, and run it over
with beaten butter, Grapes or slic't Lemon, _&c._

_Chines of Mutton boil'd whole, or Loins, or any Joint whole._

Boil it in a long stewing-pan or deep dish with fair water as much
as will cover it, and when it boils cover it, being scumm'd first,
and put to it some Salt, White-wine, and some Carrots cut like dice;
your broth being half boil'd, strain it, blow off the fat, and wash
away the dregs from your Mutton, wash also your pipkin, or stewing
pan, and put in again your broth, with some Capers, and large Mace:
stew your broth and materials together softly, and lay your Mutton
by in some warm broth or dish, then put in also some sweet Herbs,
chopped with Onions, boil'd among your broth.

Then have Colliflowers ready boil'd in water and salt, and put in
beaten butter, with some boil'd marrow, then the Mutton and Broth
being ready, dissolve two or three yolks of Eggs with White-Wine,
Verjuyce or Sack; give it a walm, and dish up your meat on sippets
finely carved, or _French_ bread in slices, and broth it; then lay
on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries