ce some mutton with beef-suet, some orange-peel, grated nutmeg,
grated bread, coriander-seed, pepper, salt, and yolks of eggs,
mingle all together, and fill any breast, or leg, or any Joynt of
sweet, and make sauce with gravy, strong broth, dates, currans,
sugar, salt, lemons, and barberries. _&c._

_Other forcing for rost or boil'd, or baked Legs of any meat,
or any other Joint or Fowl._

Mince a Leg of Mutton with beef-suet, season it with cloves, mace,
pepper, salt, nutmeg, rose-water, currans, raisins, carraway-seeds
and eggs; and fill your leg of Mutton, _&c._

Then for sauce for the aforesaid, if baked, bake it in an earthen
pan or deep dish, and being baked, blow away the fat, and serve it
with the gravy.

If rost, save the gravy that drops from it, and put to it slic't
lemon or orange.

If boil'd, put capers, barberries, white-wine, hard eggs minced,
beaten Butter, gravy, verjuyce and sugar, _&c._

_Other forcing._

Mince a leg of mutton or lamb with beef-suet, and all manner of
sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the
leg with half the meat: than make the rest into little cakes as
broad as a shilling, and put them in a pipkin, with strong mutton
broth, cloves, mace, vinegar, and boil the leg, or bake it, or
rost it.

_Forcing in the Spanish Fashion in balls._

Mince a leg of mutton with beef suet and some marrow cut like square
dice, put amongst some yolks of eggs, and some salt and nutmeg; make
this stuff as big as a tennis ball, and stew them with strong broth
the space of two hours; turn them and serve them on toasts of fine
manchet, and serve them with the palest of the balls.

_Other manner of Balls._

Mince a leg of Veal very small, yolks of hard eggs, and the yolks of
seven or eight raw eggs, some salt, make them into balls as big as a
walnut, and stew them in a pipkin with some mutton broth, mace,
cloves, and slic't ginger, stew them an hour, and put some marrow to
them, and serve them on sippets, _&c._

_Other grand or forc't Dish._

Take hard eggs, and part the yolks and whites in halves, then take
the yolks and mince them, or stamp them in a Mortar, with marchpane
stuff, and sweet herbs chopped very small, and put amongst the eggs
or past, with sugar and cinamon fine beaten, put some currans also
to them, and mingle all together with salt, fill the whites, and set
them by.

Then have preserved oranges canded, and fill them with m