ou may dress any large wild Fowl.

_To boil all manner of small Sea or Land Fowl._

Boil the fowl in water and salt, then take some of the broth, and
put to it some beefs-udder boild, and slic't into thin slices with
some pistaches blanch'd, some slic't sausages stript out of the
skin, white-wine, sweet, herbs, and large mace; stew these together
till you think it sufficiently boiled, then put to it beet-root cut
into slices, beat it up with butter, and carve up the Fowl, pour the
broth on it, and garnish it with sippets, or what you please.

_Or thus._

Take and lard them, then half roast them, draw them, and put them in
a pipkin with some strong broth or claret wine, some chesnuts,
a pint of great oysters, taking the breads from them, two or three
onions minced very small, some mace, a little beaten ginger, and a
crust of _French_ bread grated; thicken it, and dish them up on
sops: If no oysters, chesnuts, or artichock bottoms, turnips,
colliflowers, interlarded bacon in thin slices, and sweetbreads,
_&c._

_Otherways._

Take them and roast them, save the gravy, and being roasted, put
them in a pipkin, with the gravy, some slic't onions, ginger,
cloves, pepper, salt, grated bread, claret wine, currans, capers,
mace, barberries, and sugar, serve them on fine sippets, and run
them over with beaten butter, slic't lemon, and lemon peel;
sometimes for change use stewed oysters or cockles.

_To boil or dress any Land Fowl, or Birds in the Italian fashion,
in a Broth called _Brodo-Lardiero_._

Take six Pigeons being finely cleansed, and trust, put them into a
pipkin with a quart of strong broth, or water, and half wine, then
put therein some fine slices of interlarded bacon, when it boils
scum it, and put in nutmeg, mace, ginger, pepper, salt, currans,
sugar, some sack, raisins of the sun, prunes, sage, dryed cherries,
tyme, a little saffron, and dish them on fine carved sippets.

_To stew Pigeons in the _French_ fashion._

The Pigeons being drawn and trust, make a fearsing or stopping of
some sweet herbs minced, then mince some beef-suet or lard, grated
bread, currans, cloves, mace, pepper, ginger, sugar, & 3 or 4 raw
eggs. The pigeons being larded & half roasted, stuff them with the
foresaid fearsing, and put boil'd cabbidge stuck with a few cloves
round about them; bind up every Pigeon several with packthread, then
put them in a pipkin a boiling with strong mutton broth, three or
four