Foul._

Take out the meat, and save the skins whole, leave on the legs and
wings to the skin, and also the necks and heads, and mince the meat
raw with some interlarded bacon, or beef-suet, season it with
cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of
eggs grated, parmisan or none, fill the body, legs, and neck, prick
up the back, and stew them between two dishes with strong broth as
much as will cover them, and put some bottoms of artichocks,
cordons, or boil'd sparagus, goosberries, Barberries, or grapes
being boil'd, put in some grated permisan, large mace, and saffron,
and serve them on fine carved sippets, garnish the dish with roast
turnips, or roast onions, cardons, and mace, _&c._

_Other forcing of Livers of Poultry, or Kid or Lambs._

Take the Liver raw, and cut it into little bits like dice, and as
much interlarded bacon cut in the same form, some sweet herbs
chopped small amongst; also some raw yolks of eggs, and some beaten
cloves and mace, pepper, and salt, a few prunes or raisins, or no
fruit, but grapes or gooseberries, a little grated permisan, a clove
or two of garlick; and fill your poultry, either boild or rost, _&c._

_Other forcing for any dainty Foul; as Turkie, Chickens,
or Pheasants, or the like boil'd or rost._

Take minced veal raw, and bacon or beef-suet minc't with it; being
finely minced, season it with cloves and mace, a few currans salt,
and some boiled bottoms of artichocks cut in form of dice small, and
mingle amongst the forcing, with pine-apple-seeds, pistaches,
chesnuts and some raw eggs, and fill your poultry, _&c._

_Other fillings or forcings of parboild Veal or Mutton._

Mince the Meat with beef-suet or interlarded Bacon, and some cloves,
mace, pepper, salt, eggs, sugar, and some quartered pears, damsons,
or prunes, and fill your fowls, _&c._

_Other fillings of raw Capons._

Mince it with fat bacon and grated cheese, or permisan, sweet herbs,
cheese curd, currans, cinamon, ginger, nutmeg, pepper, salt, and
some pieces of artichocks like small dice, sugar, saffron, and some
mushrooms.

_Otherways._

Grated liver of veal, minced lard, fennel-seed, whole raw eggs,
sugar, sweet herbs, salt, grated cheese, a clove or two of garlick,
cloves, mace, cinamon and ginger, _&c._

_Otherways._

For a leg of mutton, grated bread, yolks of raw eggs, beef-suet,
salt, nutmeg, sweet herbs, juyce of spinage; cream, cinamon, and
sug