ar; if yellow, saffron.

_Other forcing, for Land or Sea fowl boiled or baked,
or a Leg of Mutton._

Take the meat out of the leg, leave the skin whole, and mince the
meat with beef-suet and sweet herbs; and put to it, being finely
minced, grated bread, dates, currans, raisins, orange minced small,
ginger, pepper, nutmeg, cream, and eggs; being boiled or baked, make
a sauce with marrow, strong broth, white-wine, verjuyce, mace,
sugar, and yolks of eggs, strained with verjuyce; serve it on fine
carved sippets, and slic'd lemon, grapes or gooseberries: and thus
you may do it in cauls of veal, lamb, or kid.

_Legs of Mutton forc't, either rost or boil'd._

Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt,
cloves and mace, and two or three cloves of garlick, raw eggs, two
or three chesnuts, & work up altogether, fill the leg, and prick it
up, then rost it or boil it: make sauce with the remainder of the
meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine
apple seed, bits of artichocks, pears, grapes, or pippins, and serve
it hot on this sauce, or with gravy that drops from it only, and
stew it between two dishes.

_Other forcing of Veal._

Mince the veal and cut the lard like dice, and put to it, with some
minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little
cammomile, pepper, salt, ginger, cinamon, sugar, and work all
together; then fill it into beef guts of some three inches long, and
stew them in a pipkin with claret wine, large mace, capers and
marrow; being finely stewed, serve them on fine carved sippets,
slic'd lemon and barberries, and run them over with beaten butter
and scraped sugar.

_Other forcing for Veal, Mutton, or Lamb._

Either of these minced with beef-suet, parsley, time, savory,
marigolds, endive and spinage; mince all together, and put some
grated bread, grated nutmeg, currans, five dates, sugar, yolks of
eggs, rose-water, and verjuyce; of this forcing you may make birds,
fishes, beasts, pears, balls or what you will, and stew them, or fry
them, or bake them and serve them on sippets with verjuyce, sugar
and butter, either dinner or supper.

_Other forcing for breast, Legs, or Loyns of Beef, Mutton,
Veal, or any Venison, or Fowl, rosted, baked, or stewed._

Mince any meat, and put to it beef-suet or lard, dates, raisins,
grated bread, nutmeg, pepper and salt, and two or three eggs, _&c._

_Otherways._

Min