e _Italian_ Fashion._

Boil green pease with some strong broth, and interlarded bacon cut
into slices; the pease being boiled, put to them some chopped
parsley, pepper, anniseed, and strain some of the pease to thicken
the broth; give it a walm and serve it on sippets, with boil'd
chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or
any poultry.

Sometimes for variety you may thicken the broth with eggs.

_Pottage otherways in the Italian Fashion._

Boil a rack of mutton, a few whole cloves, mace, slic't ginger, all
manner of sweet herbs chopped, and a little salt; being finely
boiled, put in some strained almond-paste, with grape verjuyce,
saffron, grapes, or gooseberries; give them a warm, and serve your
meat on sippets.

_Pottage of Mutton, Veal, or Beef, in the _English_ Fashion._

Cut a rack of mutton in two pieces, and take a knuckle of veal, and
boil it in a gallon pot or pipkin, with good store of herbs, and a
pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram,
parsley, chives, salet, succory, marigold-leaves and flowers,
strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort,
sage, pennyroyal; and being finely boil'd, serve them on fine carved
sippets with the mutton and veal, _&c._

_To stew a Shoulder of Mutton with Oysters._

Take a shoulder of mutton, and roast it, and being half roasted or
more, take off the upper skin whole, & cut the meat into thin
slices, then stew it with claret, mace, nutmeg, anchovies,
oyster-liquor, salt, capers, olives, samphire, and slices of orange;
leave the shoulder blade with some meat on it, and hack it, save
also the marrow bone whole with some meat on it, and lay it in a
clean dish; the meat being finely stewed, pour it on the bones, and
on that some stewed oysters and large oysters over all, with slic't
lemon and lemon peel.

The skin being first finely breaded, stew the oysters with large
mace, a great onion or two, butter, vinegar, white wine, a bundle of
sweet herbs, and lay on the skin again over all, _&c._

_To roast a Shoulder of Mutton with Onions and Parsley,
and baste it with Oranges._

Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt,
and in the roasting of it, baste it with the juyce of oranges, save
the gravy and clear away the fat; then stew it up with a slice or
two of orange and an anchovie, without any fat on the gravy, _&c._

_Other Hashes of Scotch Collops.