_
Boil them with water and salt, and a bundle of sweet herbs, Onions and
whole spice, when they are enough, put in Verjuice and Butter, and some
Currans plumped, and serve them upon Sippets.
Thus you may dress Swans Giblets.
197. _To boil Giblets with Roots and good Herbs._
Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
herbs, Turneps and Carots sliced, with good store of Spinage and a
little salt; when they are enough, serve them upon Sippets.
And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
Dish with Parsley and pickled Barberries.
198. _To smoor a Neck of Mutton._
Cut your Steaks, and put them into a Dish with some Butter, then take a
Faggot of sweet herbs and some gross Pepper and a little Salt, and put
them to them; cover your Dish, and let them stew till they are enough,
turning them sometimes, then put in a little Claret Wine and Anchovies,
and serve them upon Sippets.
199. _To smoor Veal._
Cut thin slices of Veal and hack them over with the back of a Knife,
then lard them with Lard, and Fry them with strong Beer or Ale till they
be enough, then stew them in Claret wine with some whole Spice and
Butter and a little salt.
Garnish your Dish with Sausages fryed; and with Barberries, to serve
them in.
200.
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