ut these into the belly of
it, with some sweet Butter, rost it and bast it with sweet Butter, save
the Gravie, and some of the Chesnuts, and some of the Oysters, then add
to them half a Pint of Claret Wine, and a pice of sweet Butter and a
little Pepper, and a little Salt, stew these altogether till the Capon
be ready, then serve them in with it; Garnish your Dish as you please.

219. _To rost Shoulder or Fillet of Veal with farcing herbs._

Wash your meat and parboil it a little, then take Parsley,
Winter-savory, and Thyme, of each a little minced small, put to them the
yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
Salt, add also some Suet minced small; work all these with the yolk of a
raw Egg, and stuff your Meat with it, but save some, and set it under
the meat while it doth rost, when your meat is almost rosted enough, put
to these in the Dish, a quarter of a pint of White Wine Vinegar, and
some Sugar, when your meat is ready, serve it in with this Sauce, and
strew on Salt.

220. _To make boiled Sallads._

Boil some Carots very tender, and scrape them to pieces like the Pulp of
an Apple, season them with Cinamon and Ginger and Sugar, put in Currans,
a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and
when they begin to dry put in more Butter and a little Salt, so serve
them to the Table, thus you may do Lettuce, or Spinage or Beets.

221. _To boil a Shoulder of Veal._

Take a Shoulder of Veal and half boil it in Water and Salt, then slice
off the most part of it, and save the Gravie; then take that sliced
meat, and put it in a Pot with some of the Broth that boiled it, a
little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced
thin, a Pound of Sausages out of their skins, and rolled in the yolks of
Eggs, large Mace and Nutmeg, let these stew about one hour, than put in
one Pint of Oisters, some sweet herbs, and a little Salt, stew them
together, then take the bone of Veal and broil it and Dish it, then add
to your Liquor a little Butter, and some minced Limon with the Rind, a
Shelot or two sliced, and pour it over, then lay on it some fryed
Oysters; Garnish your Dish with Barberries and sliced Limon, and serve
it in.

222. _To boil a Neck of Mutton._

Boil it in water and salt, then make sauce for it with Samphire and a
little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
of hard Eggs minced, some sweet herbs and a little