buttocks with the bones in them,
bone all the rest whole, only the head cut off.

3. Take off the hinder quarters and make two collars, bone all the
rest, only cut off the head & leave it whole.

4. Cut off the head, and chine it through the back, and collar both
sides at length from end to end.

5. Chine it as before with the bones in, and souce it in quarters.

_To souce a Capon._

Take a good bodied Capon, young, fat, and finely pulled, drawn and
trussed, lay it in soak two or three hours with a knuckle of veal
well joynted, and after set them a boiling in a fine deep brass-pan,
kettle, or large pipkin, in a gallon of fair water; when it boils,
scum it, and put in four or five blades of mace, two or three races
of ginger slic't, four fennil-roots, and four parsley-roots, scraped
and picked, and salt. The Capon being fine and tender boild take it
up, and put it in other warm liquor or broth, then put to your
souced broth a quart of white-wine, and boil it to a jelly; then
take it off, and put it into an earthen pan or large pipkin, put
your capon to it, with two or three slic't lemons, and cover it
close, serve it at your pleasure, and garnish it with slices and
pieces of lemon, barberries, roots, mace, nutmeg, and some of the
jelly.

Some put to this souc't capon, whole pepper, & a faggot of sweet
herbs, but that maketh the broth very black.

In that manner you may souce any Land Fowl.

_To souce a Breast of Veal, Side of Lamb, or any Joynt
of Mutton, Kid, Fawn, or Venison._

Bone a breast of veal & soak it well from the blood, then wipe it
dry, and season the side of the breast with beaten nutmeg, ginger,
some sweet herbs minced small, whole coriander-seed, minced
lemon-peel, and salt, and lay some broad slices of sweet lard over
the seasoning, then roul it into a collar, and bind it up in a white
clean cloth, put it into boiling liquor, scum it well, and then put
in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots,
being almost boild, put in a quart of white-wine, and when it is
quite boild take it off, and put in slices of lemon, the peel of two
lemons whole, and a douzen bay leaves, boil it close covered to make
the veal look white.

Thus you may do a breast of mutton, either roul'd, or with the bones
in, and season them with nutmeg, pepper & salt, roul them, & bake
them in a pot with wine and water, any Sea or Land fowl, being
stuffed or farsed; and filled up with butter af