Then have ten sweet breads, and ten pallets fried, and the same number of lips and noses being first tender boil’d and blanched, cut them like lard, and fry them, put away the butter, and put to them gravy, a little anchove, nutmeg, and a little garlick, or none, the juyce of two or three Oranges, and Marrow fried in Butter with Sage-leaves, and some beaten Butter.
Then again have some boil’d Marrow and twelve Artichocks, Suckers, and Peeches finely boil’d and put into
beaten Butter, some Pistaches boiled also in some wine and Gravy, eight Sheeps tongues larded and boiled, and one hundred Sparagus boiled, and put into beaten Butter, or Skirrets.
Then have Lemons carved, and some cut like little dice.
Again fry some Spinage and Parsley, &c.
These forefaid materials being ready, have some French bread in the bottom of your dish.
Then dish on it your Chickens, and Pidgeons, broth it; next your Quaile, then Sweet breads, then your Pullets, then your Artichocks or Sparagus, and Pistaches, then your Lemon, Poungarnet, or Grapes, Spinage, and fryed Marrow; and if yellow Saffron or fried Sage, then round the center of your boiled meat put your minced Capon, then run all over with beaten butter, &c.
1. For variety, Clary fryed with yolks of Eggs.
2. Knots of Eggs.
3. Cocks Stones.