them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
herbs, Turneps and Carots sliced, with good store of Spinage and a
little salt; when they are enough, serve them upon Sippets.

And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
Dish with Parsley and pickled Barberries.

198. _To smoor a Neck of Mutton._

Cut your Steaks, and put them into a Dish with some Butter, then take a
Faggot of sweet herbs and some gross Pepper and a little Salt, and put
them to them; cover your Dish, and let them stew till they are enough,
turning them sometimes, then put in a little Claret Wine and Anchovies,
and serve them upon Sippets.

199. _To smoor Veal._

Cut thin slices of Veal and hack them over with the back of a Knife,
then lard them with Lard, and Fry them with strong Beer or Ale till they
be enough, then stew them in Claret wine with some whole Spice and
Butter and a little salt.

Garnish your Dish with Sausages fryed; and with Barberries, to serve
them in.

200. _To smoor Steaks of Mutton another way._

Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
little salt, a bundle of herbs, and a little Limon Pill, then put it
into a Pipkin with some sliced Limon, without the Rind, and some of the
Liquor it was fried in, and Butter and a little Parslie, boil all
together till you see it be enough, then serve it in, and garnish your
Dish with Limon and Barberries.

201. _To smoor Chickens._

Cut them in Joints and fry them with sweet Butter, then take white Wine,
Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
a little Sugar, Verjuice and Butter, let these and your fried Chicken
boil together, then fry the Leaves of Clary with Eggs, put in a little
Salt to your Chickens, and when they are enough, serve them in this
fried Clary, and garnish your Dish with Barberries.

202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
by themselves._

Take any of these and parboil them in their own Liquor, then dry them,
flower them, and fry them, then put them into a Pipkin with Claret wine,
whole Spice and Anchovies, and a little butter, so let them stew
together, and serve them in either with a Duck, or by themselves, as you
like best.

204. [Transcriber's note: so numbered in original] _To dress Calves
feet._

Take Calves feet tenderly boiled, and slit them in the middle, then put
them in a Dish with sweet Butter, Pars