Or else with capers, mace, salt, and sweet herbs in a faggot; then have some cabbidge or colliflowers boil’d very tender in fair water and salt, pour away the water, and put them in beaten butter, and when the fowls be boil’d, serve the cabbidge on them.
[ To boil Pigeons otherwaies.]
Take Pigeons being finely cleansed and trust, put them in a pipkin or skillet clean scowred, with some mutton broth or fair water; set them a boiling and scum them clean, then put to them large mace, and well washed currans, some strained bread strained with vinegar and broth, put it to the Pigeons with some sweet butter and capers; boil them very white, and being boil’d, serve them on fine carved sippets in the broth with some sugar; garnish them with lemon, fine sugar, mace, grapes, gooseberries, or barberries, and run them over with beaten butter; garnish the dish with grated manchet.
[ Pottages.]
[ Pottage in the Italian Fashion.]
Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm and serve it on sippets, with boil’d chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.
Sometimes for variety you may thicken the broth with eggs.
[ Pottage otherways in the Italian Fashion.]
Boil a rack of mutton, a few whole cloves, mace, slic’t ginger, all manner of sweet herbs chopped, and a little salt; being finely boiled, put in some strained almond-paste, with grape verjuyce, saffron, grapes, or gooseberries; give them a warm, and serve your meat on sippets.