d with sweet herbs chopped with some beef-suet, some salt and
nutmeg.

Then being almost boiled, take up some of the broth into a Pipkin,
and put to it some large mace, a few currans; a handful of French
Capers, and a little sack, the yolks of three or four hard eggs,
minced small, and some lemon cut like square dice; and being finely
boil'd, dish it on carved sippets, broth it, and run it over with
beaten butter, and lemon shred small.

V. _Otherways._

Take a fair leg of mutton, boil it in water and salt, and make sauce
with gravy, some wine vinegar, salt-butter, and strong broth, being
well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on
your broth.

Garnish your dish with barberries, capers, and slic't lemon.

Garnish the leg of mutton with the same garnish, and run it over
with beaten butter, slic't lemon, and grated nutmeg.

_To boil a leg of Veal._

1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt,
and boil it in fair water and salt.

Then take some of the broth, and put to some capers, currans, large
mace, a piece of interlarded Bacon, two or three whole Cloves,
pieces of pears, and some artichock-suckers boil'd and put in beaten
butter, boil'd marrow and mace. Then before you dish it up, have
sorrel, sage, parsley, time, sweet marjoram coursely minced, with
two or three cuts of a knife, and bruised with the back of a ladle
on a clean board, put it to your broth to make it green, and give it
a warm or two. Then dish up the leg of veal on fine carved sippets,
pour on the broth, and then your other materials, some Goosberries,
or Barberries, beaten butter and lemon.

2. _To boil a Leg of Veal otherways._

Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and
when it boils, scum it, and put into it some salt, parsley, and
fennel roots in a bundle close bound up; then being almost boil'd,
take up some of the broth in a pipkin, and put to it some Mace,
Raisins of the sun, gravy; stew them well together, and thicken it
with grated bread strained with hard Eggs: before you dish up your
broth have parsley, time, sweet marjoram stript, marigold flowers,
sorrel, and spinage picked: bruise it with the back of a ladle, give
it a warm and dish up your leg of veal on fine carved sippets: pour
on the broth and run it over with beaten Butter.

3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._

Boil it in a