weet Herbs very
hard and close bound up from end to end, scum your broth and put in
some salt: Then about half an hour after put in thre chickens finely
scalded and trust, three Patridges boiled in water, the blood being
well soaked out of them, and put to them also three or four blades
of large Mace.

Then have all manner of sweet herbs, as Parsley, Time, Savory,
Marjorim, Sorrel, Sage; these being finely picked, bruise them with
the back of a ladle, and a little before you dish up your boil'd
meat, put them to your broth, and give them a walm or two.

Again, for the top of your boil'd meat or garnish, have a pound of
interlarded Bacon in thin slices, put them in a pipkin with six
marrow-bones, and twelve bottoms of yong Artichocks, and some six
sweet-breads of veal, strong broth, Mace, Nutmeg, some Goosberries
or Barberries, some Butter and Pistaches.

These things aforesaid being ready, and dinner called for, take a
fine clean scoured dish and garnish it with Pistaches and
Artichocks, carved Lemon, Grapes, and large Mace.

Then have sippets finely carved, and some slices of _French_ bread
in the bottom of the dish, dish three pieces of Mutton, and one in
the middle, and between the mutton three Chickens, and up in the
middle, the Partridge, and pour on the broth with your herbs, then
put on your pipkin over all, of Marrow, Artichocks, and the other
materials, then Carved Lemon, Barberries and beaten Butter over all,
your carved sippets round the dish.

_Another made Dish in the French Fashion, called an
_Entre de Table_, Entrance to the Table._

Take the bottoms of boil'd Artichocks, the yolks of hard Eggs, yong
Chicken-peepers, or Pidgeon-peepers, finely trust, Sweetbreads of
Veal, Lamb-stones, blanched, and put them in a Pipkin, with
Cockstones, and combs, and knots of Eggs; then put to them some
strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt,
and Marrow, and stew them softly together.

Then have Goosberries or Grapes perboil'd, or Barberries, and put to
them some beaten Butter; and Potato's, Skirrets or Sparagus boil'd,
and put in beaten butter, and some boil'd Pistaches.

These being finely stewed, dish your fowls on fine carved sippets,
and pour on your Sweet-Breads, Artichocks, and Sparagus on them,
Grapes, and slic't Lemon, and run all over with beaten butter, _&c._

Somtimes for variety, you may put some boil'd Cabbidge, Lettice,
Colliflowers, Balls of minced meat, or S