69. _A Capon with white Broth._
Take a large Capon, and draw him, and truss him, and boil him in water
and a little salt, with some whole Spice:
When you think it is almost enough, put in one pound of Currans well
washed and picked, four Ounces of Dates stoned and diced thin, and when
they have boiled enough, put in half a pound of sweet Almonds blanched
and beaten fine with Rose-water, strain them in with some of the Liquor,
then put in some Sack and Sugar; then lay some thin slices of white
bread into a deep Dish, and lay your Capon in the midst, then pour your
Broth over it.
Garnish your dish with plumped Raisins and Prunes, and serve it in.
70. _To make a Calvesfoot Pie._
Take six Calves feet tenderly boiled, and cut them in halves, then make
some Paste with fine Flower, Butter, cold Cream and the yolk and white
of one Egg, rowl it very thin, and lay it into your baking-pan, then lay
some butter in the bottom, and then your Calves feet with some large
Mace, half a pound of Raisins of the Sun, half a pound of Currans, then
lay more butter and close it and bake it, then cut it up, and put in the
yolks of three Eggs, some white Wine, Butter and a little Salt, and so
serve it to the Table; Garnish your Dish with pretty Conceits made in
Paste, and baked a little.
71.
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