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.
Truss your Rabbit whole, and boil it in some Mutton Broth till it be tender;
Then take a pint of White Wine, and a good handful of Spinage chopped, the yolks of hard Eggs cut in quarters, put these to the Rabbit with some large Mace; a Fagot of sweet Herbs and a little Salt and some Butter, let them boil together a while, then take your Rabbet and lay it in a Dish and some Sippets, then lay over it some Grapes or Goosberries, scalded with Sugar, and pour your Broth over it.
191. To boil a Rabbit with Claret Wine.
Boil a Rabbet as before, then slice Onions and a Carrot root, a few
Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
Wine, and let them boil together till it be enough, then serve it upon
Sippets.
192. To boil a wild Duck.
Truss and parboil it, then half rost it, then carve it, and save the Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of Claret Wine, and a little Salt, put your Duck with all the forenamed things into it, and let them boil till it be enough, then put in butter and sugar, and serve it in upon Sippets.
193. To boil a tame Duck.
Take your Duck and truss it, and boil it with water and salt, or rather Mutton broth, when it hath boiled a while, put in some whole Spice, and when it is boiled enough, take some white wine and butter, and good store of Onions boiled tender in several waters, with a little of the Liquor wherein the Duck hath boiled, and a little Salt: put your Duck into a Dish, and heat these things together and pour over it; and serve it; garnish the Dish with boiled Onions and Barberries.