Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a great Pot with water and a little Salt, when it boiles, and is skimmed, put in some whole Spice, and some Raisins and Currans, then put in some Manchet sliced thin, and soaked in some of the Broth, when it is almost enough, put in some stewed Prunes, then Dish your Meat, and put into your Broth a little Saffron or red Saunders, some white Wine and Sugar, so pour it over your Meat, and serve it in; Garnish your Dish with Prunes, Raisins and fine Sugar.
227. To stew Artichokes.
Take the bottoms of Artichokes tenderly boiled, and cut them in Quarters, stew them with white Wine, whole Spice and Marrow, with a little Salt:
When they are enough, put in Sack and Sugar, and green Plumbs preserved, so serve them; garnish the Dish with Preserves.
228. To stew Pippins.
Take a pound of Pippins, pare them and core them, and cut them in quarters.
Then take a pint of water and a pound of fine Sugar, and make a Syrup, and scum it, then put in your Pippins and boil them up quick, and put in a little Orange or Limon Pill very thin; when they are very clear, and their Syrup almost wasted, put in the juice of Orange and Limon, and some Butter; so serve them in upon Sippets, and strew fine Sugar about the Dish sides.
229. To make a Sallad with fresh Salmon.
Your Salmon being boiled and souced, mince some of it small with Apples and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the Table: Garnish your Dish with Limon and Capers.
230. To rost a Shoulder of Mutton with Oisters.