s of sack.

_To boil a Capon or Chicken with Colliflowers._

Cut off the buds of your flowers, and boil them in milk with a
little mace till they be very tender; then take the yolks of two
eggs, and strain them with a quarter of a pint of sack; then take as
much thick butter being drawn with a little vinegar and slic't
lemon, brew them together; then take the flowers out of the milk,
put them to the butter and sack, dish up your capon being tender
boil'd upon sippets finely carved, and pour on the sauce, serve it
to the table with a little salt.

_To boil a Capon or Chicken with Sparagus._

Boil your capon or chicken in fair water and some salt, then put in
their bellies a little mace, chopped parsley, and sweet butter;
being boild, serve them on sippets, and put a little of the broth on
them: then have a bundle or two of sparagus boil'd, put in beaten
butter, and serve it on your capon or chicken.

_To boil a Capon or Chicken with Rice._

Boil the capon in fair water and salt, then take half a pound of
rice, and boil it in milk; being half boil'd, put away the milk, and
boil it in two quarts of cream, put to it a little rose-water and
large mace, or nutmeg, with the foresaid materials. Being almost
boil'd, strain the yolks of six or seven eggs with a little cream,
and stir all together; give them a warm, and dish up the capon or
chicken, then pour on the rice being seasoned with sugar and salt,
and serve it on fine carved sippets. Garnish the dish with scraped
sugar, orange, preserved barberries, slic't lemon, or pomegranate
kernels, as also the Capon or chicken, and marrow on them.

_Divers Meats boiled with Bacon hot or cold;
as Calves-head, any Joynt of Veal, lean Venison,
Rabits, Turkey, Peacock, Capons, Pullets, Pheasants,
Pewets, Pigeons, Partridges, Ducks, Mallards, or any Sea Fowl._

Take a leg of veal and soak it in fair water, the blood being well
soaked from it, and white, boil it, but first stuff it with parsley
and other sweet herbs chopped small, as also some yolks of hard eggs
minced, stuff it and boil it in water and salt, then boil the bacon
by it self either stuffed or not, as you please; the veal and bacon
being boil'd white, being dished serve them up, and lay the bacon by
the veal with the rinde on in a whole piece, or take off the rinde
and cut it in four, six, or eight thin slices; let your bacon be of
the ribs, and serve it with parsley strowed on it, green