189. _To boil a Capon with Pippins._
Parboil your capon after it is trussed, then put it into a pipkin with
Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and
a little water, and put them in, then lay your Capon into a Dish, and
lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
Eggs and put into your Broth, with a little Sack, and pour it over your
Capon; Garnish your Dish and serve it in.
190. _To boil Chickens with Lettuce the very best way._
Parboil your Chickens and cut them in Quarters, and put them into a
Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
and some Marrow, and some Cloves, and a little Salt, and a little Limon
Pill; then take good store of hard Lettuce, cut them in halves and wash
them, and put them in; then put in Butter and Sack and white Wine, with
a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
Fire, and when they be enough, serve them in with Toasts of white Bread
for Sippets; Garnish the Dish with Limon and Barberies, and what else
you please; thus you may do Pigeons.
190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
with Grapes or with Goosberries.
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