n upon every row of
Marrow. Then cover the dish, and put it in an Oven to bake for half-an
hour; or till the Marrow be sufficiently baked.

CAPON IN WHITE-BROTH

My Lady of Monmouth boileth a Capon with white broth thus. Make reasonable
good broth, with the crag-ends of Necks of Mutton and Veal (of which you
must have so much as to be at least three quarts of White-broth in the dish
with the Capon, when all is done, else it will not come high enough upon
the Capon). Beat a quarter of a pound of blanched Almonds with three or
four spoonfuls of Cream, and, if you will, a little Rose water; then add
some of your broth to it, so to draw out all their substance, mingling it
with the rest of your broth. Boil your Capon in fair-water by it self; and
a Marrow-bone or two by themselves in other water. Likewise some Chess-nuts
(in stead of which you may use Pistaccios, or macerated Pine kernels) and
in other water some Skirrits or Endive, or Parsley-roots, according to the
season. Also plumpsome Raisins of the Sun, and stew some sliced Dates with
Sugar and water. When all is ready to joyn, beat two or three New-laid-eggs
(whites and all) with some of the White-broth, that must then be boiling,
and mingle it with the rest, and let it boil on: and mingle the other
prepared things with it, as also a little sliced Oringiado (from which the
hard Candy-sugar hath been soaked off with warm-water) or a little peel of
Orange (or some Limon Pickled with Sugar and Vinegar, such as serves for
Salets) which you throw away, after it hath been a while boiled in it: and
put a little Sack to your broth, and some Ambergreece, if you will, and a
small portion of Sugar; and last of all, put in the Marrow in lumps that
you have knocked out of the boiled bones. Then lay your Capon taken hot
from the Liquor, he is boiled in, upon sippets and slices of tosted light
bread, and pour your broth and mixture upon it, and cover it with another
dish, and let all stew together a while: then serve it up. You must
remember to season your broth in due time with salt and such spices as you
like.

TO BUTTER EGGS WITH CREAM

Take to a dozen of Eggs a pint of Cream; beat them well together, and put
three quarters of a pound of Butter to them, and so set them on the fire to
harden, and stir them, till they are as hard, as you would have them.

TO MAKE COCK-ALE

Take eight Gallons of Ale; take a Cock and boil him well; then take four
pounds of Raisins of the