Boil your Fowl in strong broth or water, scum it clean, and put some white-wine to it, currans, large mace, a clove or two, some Parsley and Onions minced
together:[C] then have some stewed turnips cut like lard, and stewed in a pot or little pipkin with butter, mace, a clove, white-wine, and sugar; Being finely stewed serve your fowl on sippets finely carved, broth the fowls, and pour on your Turnips, run it over with beaten butter, a little cream, yolks of eggs, sack and sugar. Scraped sugar to trim the dish, or grated bread.
[ Otherways.]
Half roast your fowls, save the gravy, and carve the breast jagged; then put it in a pipkin, and stick here and there a clove, and put some slic’t onions, chopped parsley, slic’t ginger, pepper, and gravy, strained bread, with claret wine, currans, or capers, broth, mace, barberries, and sugar; being finely boil’d or stewed, serve it on carved sippets, and run it over with beaten butter, and a lemon peel.
[ To boil these aforesaid Fowls otherways, with Muscles, Oysters, or Cockcles; or fried Wickles in Butter, and after stewed with Butter, white Wine, Nutmeg, a slic’t Orange, and gravy.]
Either boil the Fowl or roast them, boil them by themselves in water and salt, scum them clean, and put to them mace, sweet herbs, and onions chopped together, some white-wine, pepper, and sugar, if you please, and a few cloves stuck in the fowls, some grated or strained bread with some of the broth, and give it a warm; dish up the fowls on fine sippets, or French bread, and carve the breast, broth it, and pour on your shell-fish, run it over with beaten butter, and slic’t lemon or orange.
[ Otherways in the French Fashion.]
Half roast the fowls, and put them in a pipkin with the gravy, then have time, parsley, sage, marjoram, & savory;
mince all together with a handful of raisins of the Sun, put them into the pipkin with some mutton broth, some sack or white-wine, large mace, cloves, salt, and sugar.
Then have the other half of the fruit and herbs being minced, beat them with the white of an egg, and fry it in suet or butter as big as little figs and they will look green.