samphire by it self, broom-buds by it self, pickled
mushrooms by themselves, or any of the materials abovesaid.

Garnish the dish with oranges and lemons in quarters or slices, oyl
and vinegar beaten together, and poured over all, _&c._

_To boil all manner of Land Fowl, as followeth._

Turkey, Bustard Peacock, Capon, Pheasant, Pullet, Heath-pouts,
Partridge, Chickens, Woodcocks, Stock-Doves, Turtle-Doves, tame
Pigeons, wild Pigeons, Rails, Quails, Black-Birds, Thrushes,
Veldifers, Snites, Wheatears, Larks, Sparrows, and the like.

_Sauce for the Land Fowl._

Take boil'd prunes and strain them with the blood of the fowl,
cinamon, ginger, and sugar, boil it to an indifferent thickness and
serve it in saucers, and serve in the dish with the fowl, gravy,
sauce of the same fowl.

_To boil Pigeons._

Take Pigeons, and when you have farsed and boned them, fry them in
butter or minced lard, and put to them broth, pepper, nutmeg, slic't
ginger, cinamon beaten, coriander seed, raisins of the sun, currans,
vinegar, and serve them with this sauce, being first steep'd in it
four or five hours, and well stewed down.

Or you may add some quince or dried cherries boil'd amongst.

In summer you may use damsins, swet herbs chopped, grapes, bacon in
slices, white-wine.

Thus you may boil any small birds, Larks, Veldifers, Black-birds,
_&c._

_Pottage in the French Fashion._

Cut a breast of mutton into square bits or pieces, fry them in
butter, & put them in a pipkin with some strong broth, pepper, mace,
beaten ginger, and salt; stew it with half a pound of strained
almonds, some mutton broth, crumbs of manchet, and some verjuyce;
give it a warm, and serve it on sippets.

If you would have it yellow, put in saffron; sometimes for change
white-wine, sack, currans, raisins, and sometimes incorporated with
eggs and grated cheese.

Otherways change the colour green, with juyce of spinage, and put to
it almonds strained.

_Pottage otherways in the French Fashion of Mutton, Kid, or Veal._

Take beaten oatmeal and strain it with cold water, then the pot
being boiled and scummed, put in your strained oatmeal, and some
whole spinage, lettice, endive, colliflowers, slic't onions, white
cabbidge, and salt; your pottage being almost boil'd, put in some
verjuyce, and give it a warm or two; then serve it on sippets, and
put the herbs on the meat.

_Pottage in the English Fashion._

Take the best old pea