3. Take off the hinder quarters and make two collars, bone all the rest, only cut off the head & leave it whole.
4. Cut off the head, and chine it through the back, and collar both sides at length from end to end.
5. Chine it as before with the bones in, and souce it in quarters.
[ To souce a Capon.]
Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, scum it, and put in four or five blades of mace, two or three races of ginger slic’t, four fennil-roots, and four parsley-roots, scraped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic’t lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly.
Some put to this souc’t capon, whole pepper, & a faggot of sweet herbs, but that maketh the broth very black.
In that manner you may souce any Land Fowl.
[ To souce a Breast of Veal, Side of Lamb, or any Joynt of Mutton, Kid, Fawn, or Venison.]
Bone a breast of veal & soak it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a collar, and bind it up in a white clean cloth, put it into boiling liquor, scum it well, and then put in slic’t ginger, slic’t nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a quart of white-wine, and when it is quite boild take it off, and put in slices of lemon, the peel of two lemons whole, and a douzen bay leaves, boil it close covered to make the veal look white.
Thus you may do a breast of mutton, either roul’d, or with the bones in, and season them with nutmeg, pepper & salt, roul them, & bake them in a pot with wine and water, any Sea or Land fowl, being stuffed or farsed; and filled up with butter afterwards, and served dry, or lard the Fowls, bone and roul them.