ke the necks and gizzards of your ducks, a scrag of mutton if you
have it, and make a little sweet gravy, put to it a few bread-crumbs, a
small onion, and a little whole pepper, boil them for half a quarter of
an hour, put to them a lump of butter, and if it is not thick enough a
little flour, so salt it to your taste.

267. _To make_ SAUCE _for a_ GREEN-GOOSE.

Take a little good gravy, a little butter, and a few scalded
gooseberries, mix all together, and put it on the disk with your goose.

268. _To make another_ SAUCE _for a_ GREEN-GOOSE.

Take the juice of sorrel, a little butter, and a few scalded
gooseberries, mix them together, and sweeten it to your taste; you must
not let it boil after you put in the sorrel, if you do it will take off
the green.

You must put this sauce into a bason.

269. _To make_ ALMOND FLUMMERY.

Take a pint of stiff jelly made of calf's feet, put to it a jill or
better of good cream, and four ounces of almonds, blanch and beat them
fine with a little rose-water, then put them to your cream and jelly,
let them boil together for half a quarter of an hour, and sweeten it to
your taste; strain it through a fine cloth, and keep it stirring till
it be quite cold, put it in cups and let it stand all night, loosen it
in warm water and turn it out into your dish; so serve it up, and prick
it with blanch'd almonds.

270. _To make_ CALF'S FOOT FLUMMERY.

Take two calf's feet, when they are dress'd, put two quarts of water to
them, boil them over a slow fire till half or better be consumed; when
your stock is cold, if it be too stiff, you may put to it as much cream
as jelly, boil them together with a blade or two of mace, sweeten it to
your taste with loaf sugar, strain it through a fine cloth, stir it
whilst it be cold, and turn it out, but first loosen it in warm water,
and put it into your dish as you did the other flummery.

271. _To stew_ SPINAGE _with_ POACHED EGGS.

Take two or three handfuls of young spinage, pick it from the stalks,
wash and drain it very clean, put it into a pan with a lump of butter,
and a little salt, keep stirring it all the time whilst it be enough,
then take it out and squeeze out the water, chop it and stir in a
little more butter, lie it in your dish in quarters, and betwixt every
quarter a poached egg, and lie one in the middle; fry some sippets of
white bread and prick them in your spinage, to serve them up.

This is proper for a side-dish