4. Mince a little roast mutton hot from the spit, and add to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pipkin, and serve it under any joynt with some gravy of mutton.
5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy, nutmeg, and salt boiled together.
6. Chop’t parsley, verjuyce, butter, sugar, and gravy.
7. Take vinegar, butter, and currans, put them in a pipkin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt.
8. Pickled capers, and gravy, or gravy, and samphire, cut an inch long.
9. Chopped parsley and vinegar.
10. Salt, pepper, and juyce of oranges.
11. Strained prunes, wine, and sugar.
12. White-wine, gravy, large mace, and butter thickned with two or three yolks of eggs.