a faire Silver Dish wherein you
serve the Capons; set it on the fire, and put to your bread, two
Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the
Gravy of Mutton; so cover your Dish, and let it stand till you Dish up
yovr Capons if need require, adde now and then a Ladlefull of Broth and
Gravy, least the bread grow dry; when you are ready to serve it, first
lay in the Marrow bone, then the Capons on each side, then fill up your
Dish with the Gravy of Mutton, wherein you must wring the juyce of a
Lemon or two, then with a spoon take off all the fat that swimmeth on
the pottage, then garnish your Capon with the sweet Breads and some
Lemons, and so serve it.

_To dresse Soales another way._

Take Soales, fry them halfe enough, then take Wine seasoned with Salt,
grated Ginger, and a little Garlick, let the Wine, and seasoning boyle
in a Dish, when that boyles and your Soales are halfe fry'd, take the
Soales and put them into the Wine, when they are sufficiently stewed,
upon their backs, lay the two halfs open on the one side and on the
other, then lay Anchoves finely washed along, and on the sides over
again, let them stew till they be ready to be eaten, then take them out,
lay them on the Dish, pour some of the clear Liquor which they stew in
upon them, and squeeze an Orange in.

_A Carpe Pye._

Take Carps scald them, take out the great bones, pound the Carps in a
stone Morter pound some of the blood with the flesh which must be at the
discretion of the Cook because it must not be too soft, then lard it
with the belly of a very fat Eale, season it, and bake it like red Deere
and eat it cold.

_This is meat for a Pope._

_To boyle Ducks after the french fashion._

Take and lard them and put them upon a spit, and halfe roast them, then
draw them & put them into a Pipkin, and put a quart of Clarit Wine into
it, and Chesnuts, & a pint of great Oysters taking the beards from them,
and three Onyons minced very small, some Mace and a little beaten
Ginger, a little Tyme stript, a Crust of a French Rowle grated put into
it to thicken it, and so dish it upon sops. This may be diversified, if
there be strong broth there need not be so much Wine put in, and if
there be no oysters or Chesnuts you may put in Hartichoak bottoms,
Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.

_To boyle a Goose with Sausages._

Take your Goose and salt it two or three dayes, then trusse it to bo