or Grapes, and run it over with beaten Butter.

Sometimes for variety, according to the seasons, you may use
Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers,
boild in water and salt, and put in beaten Butter, Cabbidge sprouts,
or Cabbidge, Lettice, and Chesnuts.

And for the thickning of this broth sometimes, take strained
Almonds, with strong broth, and Saffron, or none.

Other-while grated bread, Yolks of hard Eggs, and Verjuyce, _&c._

_To boil a Chine, Rack, or Loin, of Mutton, otherways,
whole, or in pieces._

Boil it in a stewing-pan or deep dish, with fair water as much as
will cover it, and when it boils scum it, and put to it some salt;
then being half boil'd, take up the meat, strain the broth, and blow
off the fat, wash the stewing-pan and meat, then put in again the
crag end of the Mutton, to make the broth good, and put to it some
Mace.

Then a little before you take up your mutton, a handful of picked
Parsley, chopped small, put it in the broth, with some whole
marigold flowers, and your whole chine of mutton give a walm or two,
then dish it up on sippets and broth it. Then have Raisins of the
Sun and Currans boiled tender, lay on it, and garnish your Dish with
Prunes, Marigold-flowers, Mace, Lemons, and Barberries, _&c._

Otherways without Fruit, boil it with Capers; and all manner of
sweet herbs stripped, some Spinage, and Parsley bruised with the
back of a Ladle, Mace, and Salt, _&c._

_To boil a Chine of Mutton, whole or in peices,
or any other Joint._

Boil it in a fair glazed pipkin, being well scummed, put in a faggot
of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and
stripped with your Knife, and put some Carrots cut like small dice,
or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt,
and being finely boiled down, serve it on sippits, garnish your dish
with Raisins, Mace, Prunes, Marigold-flowers, Carrots, Lemons,
boil'd Marrow, _&c._

Sometimes for change leave out Carrots and Fruit.

Use all as beforesaid, and add white Endive, Capers, Samphire, run
it over with beaten Butter and Lemons.

_Barley Broth._

_Chine of Mutton or Veal in Barley Broth, Rack, or any Joynt._

Take a Chine or Knuckle, and joynt it, put it in a Pipkin with some
strong broth, and when it boils, scum it, and put in some French
Barley, being first boiled in two or three waters, with some large
Mace, and a faggot of sweet herbs bound up, and