it so stew stil, till you are ready to Dish it away, and when you
serve it, if need require, ad more Gravy of Mutton, wring the juyce of
two or three Oranges, wipe your Dishes brims, and serve it to the Table
in the same Dish.

_To Salt a Goose._

Take a fat Goose and bone him, but leave the brest bone, wipe him with a
clean cloath, then salt him one fortnight, then hang him up for one
fortnight or three weeks, then boyl him in running water very tender,
and serve him with Bay-leaves.

_A way of stewing Chickens or Rabbets._

Take two three or foure Chickens, and let them be about the bigness of a
Partridge, boyl them til they be half boyled enough, then take them off
and cut them into little peices, putting the joynt bone one from
another, and let not the meat be minced, but cut into great bits, not so
exactly but more or lesse, the brest bones are not so proper to be put
in, but put the meat together with the other bones (upon which there
must also be some meat remaining) into a good quantity of that Water or
Broth wherein the Chickens were boyled, and set it then over a
Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till
it be fully enough; but first season it with Salt and gross Pepper, and
afterwards add Oyl to it, more or lesse according to the goodnesse
thereof; and a little before you take it from the fire, you must adde
such a quantity of juyce of Lemons as may best agree with your Taste.
This makes an excellent dish of Meat, which must be served up in the
Liquor; and though for a need it may be made with Butter instead of Oyl,
and with Vinegar in stead of Juyce of Lemons, yet is the other
incomparably better for such as are not Enemies to Oyle. The same Dish
may be made also of Veal, or Partridge, or Rabbets, and indeed the best
of them all, is Rabbets, if they be used so before Michaelmas, for
afterwards me-thinkes they grow ranke; for though they be fatter, yet
the flesh is more hard and dry.

_A Pottage of Capons._

Take a couple of young Capons, Trusse and set them and fill their
bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a
Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season
your Broth with Cloves, Mace, and a little Salt, set it to the fire, and
let it boyle gently till your Capons be enough, but boyle them not too
much; as your Capons boyle, make ready the bottomes and Tops of eight or
ten new Rowles, and put them dryed into