of
the possnet into your dish, meat and all: for it will be so tender, it will
not endure taking up piece by piece with your hand. If you find the taste
not quick enough, put into it the juyce of the half Limon, you reserved.
For I should have said, that when you put in the Herbs, you squeese in also
the juyce of half a Limon (pared from the yellow rinde, which else would
make it bitter) and throw the pared and squeesed half (the substance) into
it afterwards. The last things (of Butter, bread, flower) cause the
liaison and thickening of the liquor. If this should not be enough, you may
also put a little gravy of Mutton into it; stirring it well when it is in,
least it curdle in stewing, or you may put the yolk of an Egg or two to
your liaison of Butter, Flower, and ladleful of broth. For gravy of Mutton.
Rost a juycy leg of Mutton three quarters. Then gash it in several places,
and press out the juyce by a screw-press.

A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, A MILANO

Take a fat and fleshy Capon, or a like Hen; Dress it in the ordinary
manner, and cleanse it within from the guts, &c. Then put in the fat again
into the belly, and split the bones of the legs and wings (as far as you
may, not to deface the fowl) so as the Marrow may distil out of them. Add a
little fresh Butter and Marrow to it; season it with Salt, Pepper, and,
what other Spice you like, as also savoury herbs. Put the Capon with all
these condiments into a large strong sound bladder of an Ox (first well
washed and scoured with Red-wine) and tie it very close and fast to the
top, that nothing may ouse out, nor any water get in (and there must be
void space in the bladder, that the flesh may have room to swell and
ferment in; therefore it must be a large one). Put this to boil for a
couple of hours in a Kettle of water, or till you find by touching the
Bladder, that the Capon is tender and boiled enough. Then serve it up in a
dish, in the Bladder (dry wiped) which when you cut, you will find a
precious and nourishing liquor to eat with bread, and the Capon will be
short, tender, most savoury and full of juyce, and very nourishing.

I conceive, that if you put enough Ox-marrow, you need no butter; and that
it may do well to add Ambergreece, Dates-sliced and pithed, Raisins,
Currants, and a little Sugar.

Peradventure this might be done well in a Silver-flagon close luted, set in
_Balneo bulliente_, as I make the nourishing broth or g