Dish up the fowls on sippets, broth it, and serve the fried herbs with eggs on them and scraped sugar.
[ To boil Goose-Giblets, or the Giblets of any Fowl.]
Boil them whole, being finely scalded; boil them in water and salt, two or three blades of mace, and serve them on sippets finely carved with beaten butter, lemon, scalded gooseberries, and mace, or scalded grapes, barberries or slic’t lemon.
Or you may for variety use the yolks of two or three eggs, beatten butter, cream, a little sack, and sugar, for lear.
[ Otherways.]
Boil them whole, or in pieces, and boil them in strong broth or fair water, mace, pepper, and salt, being first finely scummed, put two or three whole onions, butter, and gooseberries, run it over with beaten butter, being first dished on sippetts; make a pudding in the neck, as you may see in the Book of all manner of Puddings and Farsings, &c.
[ Otherways.]
Boil them with some white-wine, strong broth, mace, slic’t ginger, butter, and salt; then have some stewed turnips or carrots cut like lard, and the giblets being finely dished on sippets, put on the stewed turnips, being thickned with eggs, verjuyce, sugar, and lemon, &c.
[ To bake Goose Giblets, or of any Fowl, several ways for the Garnish.]
Take Giblets being finely scalded and cleansed, season them lightly with pepper, salt, and nutmeg, and put them into a Pye, being well joynted, and put to them an onion or two cut in halves, and put some butter to them, and close them up, and bake them well, and soak them some three hours.