meg; when the Head is rosted, set the Dish of
Sauce upon hot Coals with some Butter and a little salt, and the Juice
of an Orange, beat it up thick and Dish your Head, and serve it in with
this Sauce; garnish your Dish with stewed Oisters and Barberries.

232. _Sauce for Woodcocks Snites._

When you spit your Fowl, put in an Onion in the Belly, when it is
rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
with a little Pepper and Salt, so serve them.

233. _To make Sauce for Partridges._

Take grated Bread, Water and Salt, and a whole Onion boiled together,
when it is well boiled, take out the Onion, and put in minced Limon, and
a piece of Butter, and serve them in with it.

234. _To rost Larks with Bacon._

When your Larks are pull'd and drawn, wash them and spit them with a
thin slice of Bacon and a Sage Leaf between the Legs of every one, make
your Sauce with the Juice of Oranges and a little Claret Wine, and some
Butter, warm them together, and serve them up with it.

235. _To make Sauce for Quails._

Take some Vine Leaves dried before the fire in a dish and mince them,
then put some Claret Wine and a little Pepper and Salt to it, and a
piece of Butter, and serve them with it.

This Sauce is also for rosted Pigeons.

236. _To rost a whole Pig without the Skin, with a Pudding in his
Belly._

Make ready the Pig for the Spit, then spit it and lay it down to the
fire, and when you can take off the Skin, take it from the fire and flay
it, then put such a Pudding as you love into the Belly of it, then sew
it up, and stick it with Thyme and Limon Pill, and lay it down again, and
rost it and bast it with Butter, and set a Dish under it to catch the
Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
a little Limon and some Butter; heat them together: when your Pig is
enough, bread it, but first froth it up with Butter and a little Salt,
then serve it in with this Sauce to the Table with the Head on.

237. _To fry Artichokes._

Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
Eggs and a little Salt, and fry them with a little Mace shred among the
Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
then lay your Sauce, or rather pour it on, and serve them in.

238. _To make Toasts of Veal._

Take a rosted Kidney of Veal, cold and minced small,