gar: stew all well together, a little before you
dish out your broth, put in your meat again, give it a warm, and
serve it on fine carved sippits.

_To stew a Loin or Rack of Mutton, or any Joint otherways._

I.

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and
put to it half a pint of Claret or White-Wine, as much water, some
Salt and pepper, three or four whole Onions, a faggot of sweet Herbs
bound up hard, and some large Mace; cover them close, and stew them
leisurely the space of two hours, turn them now and then, and serve
them on sippets.

II.

Otherways for change, being half boiled, chop some sweet Herbs and
put to them, give them a walm, and serve them on sippets with
scalded Goosberries, Barberries, Grapes, or Lemon.

III.

Otherways for variety, put Raisins, Prunes, Currans, Dates, and
serve them with slic't Lemon and beaten butter.

IV.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and
Ginger.

V.

Sometimes to the first plain way, put Capers, pickled Cucumbers,
Samphire, _&c._

VI.

Otherways, stew it between two dishes with fair water, and when it
boils, scum it, and put three or four blades of large Mace, gross
Pepper, Salt, and Cloves, and stew them close covered two hours;
then have Parsley picked, and some stripped Time, spinage, sorrel,
savoury, and sweet Marjoram, chopped with some onions, put them to
your meat, and give it a walm, with some grated bread amongst, dish
them on carved sippets, and blow off the fat on the broth, and broth
it: lay Lemon on it, and beaten butter, or stew it thus whole.

Before you put on your Herbs blow off the fat.

_To boil a Leg of Mutton divers ways._

I.

Stuff a Legg of Mutton with Parsley being finely picked, boil it in
water and salt, and serve it in a fair dish with Parsley, and
verjuyce in sawcers.

II.

Otherways: boil it in water and salt, not stuffed, and being boiled
stuff it with Lemon in bits like square dice, and serve it also with
the peels square, cut round about it make sauce with the Gravy and
beaten butter, with Lemon and grated Nutmeg.

III.

Otherways, boil it in water and salt, being stuffed with parsley,
and make sauce with large mace, gravy, chopped parsley, butter,
vinegar, juice of orange, gooseberries, barberries, or grapes and
sugar: serve it on sippets.

IV. _To boil a Leg of Mutton otherways._

Take a good leg of Mutton, and boil it in water and salt, being
stuffe