three quarters boil’d, put in some Salt, and some Cloves, and Mace, being through boil’d, strain it from the meat, and keep the broth for your use in a pipkin.
Then have eight Marrow bones clean scraped from the flesh, and finely cracked over the middle, boil in water and salt three of them, and the other leave for garnish, to be boil’d in strong broth; and laid on the top of the Bisk when it is dished.
Again boil your Fowl in water and Salt, Teals, Partridges, Pidgeons, Plovers, Quails, Larks.
Then have a Joint of Mutton made into balls with sweet Herbs, Salt, Nutmeggs, grated Bread, Eggs, Suit, a Clove or two of Garlick, and Pistaches, boil’d in Broth, with some interlarded Bacon, Sheeps tongues, larded and stewed, as also some Artichocks, Marrow, Pistaches, Sweet-Breads and Lambs-stones in strong broth, and Mace a Clove or two, some white-wine and strained almonds, or with the yolk of an Egg, Verjuyce, beaten butter, and slic’t Lemon, or Grapes whole.
Then have fryed Clary, and fryed Pistaches in Yolks of Eggs.
Then Carved Lemons over all.
[ To make another curious boil’d meat, much like a Bisk.]
Take a Rack of Mutton, cut it in four peices, and boil it in three quarts of fair Water in a Pipkin, with a faggot of sweet Herbs very hard and close bound up from end to end, scum your broth and put in some salt: Then about half an hour after put in thre chickens finely scalded and trust, three Patridges boiled in water, the blood being well soaked out of them, and put to them also three or four blades of large Mace.
Then have all manner of sweet herbs, as Parsley, Time, Savory, Marjorim, Sorrel, Sage; these being finely
picked, bruise them with the back of a ladle, and a little before you dish up your boil’d meat, put them to your broth, and give them a walm or two.