spring water, scum it clean,
and put in three or four slic't onions, some large mace, currans,
raisins, some capers, a bundle of sweet herbs, grated or strained
bread, white-wine, two or three cloves, and pepper; being finely
boil'd, slash it on the breast, and dish it on fine carved sippets;
broth it, and lay on slic't lemon and a lemon peel, barberries or
grapes, run it over with beaten butter, sugar, or ginger, and trim
the dish sides with grated bread in place of the beaten ginger.

_To boil these Fowls otherways._

You may add some oyster liquor, barberries, grapes, gooseberries, or
lemon.

And sometimes prunes, raisins, or currans.

Otherways, half roast any of your fowls, slash them down the breast,
and put them in a pipkin with the breast downward, put to them two
or three slic't onions and carrots cut like lard, some mace, pepper,
and salt, butter, savory, tyme, some strong broth, and some
white-wine; let the broth be half wasted, and stew it very softly;
being finely stewed dish it up, serve it on sippets, and pour on the
broth, _&c._

Otherways boil the fowl and not roast them, boil them in strong
mutton broth, and put the fowl into a pipkin, boil and scum them,
put to it slic't onions, a bunch of sweet herbs, some cloves, mace,
whole pepper, and salt; then slash the breast from end to end 3 or
four slashes, and being boil'd, dish it up on fine carved sippets,
put some sugar to it, and prick a few cloves on the breast of the
fowl, broth it and strow on fine sugar, and grated bread.

_Otherways._

Put them in a stewing pan with some wine and strong broth, and when
they boil scum them, then put to them some slices of interlarded
bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the
sun, sage flowers, or seeds or leaves of sage; serve them on fine
carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of
grated cheese, and some of their own fat, two or three eggs, nutmeg,
pepper, and ginger, sowe up the vents, boil them with bacon, and
serve them with a sauce made of almond paste, a clove of garlick,
and roasted turnips or green sauce.

_To boil any old Geese, or any Geese._

Take them being powdered, and fill their bellies with oatmeal, being
steeped first in warm milk or other liquor; then mingle it with some
beef-suet, minced onions, and apples, seasoned with cloves, mace,
some sweet herbs min