currans well cleaned, a quarter of a pound of candid orange and citron
cut in small pieces, half a pound of sugar, a little salt, a quarter of
an ounce of mace and a large nutmeg, beat them together, put in a
little juice of lemon or verjuice to your taste, a glass of mountain
wine or sack, which you please, so mix all together; bake them in
puff-paste.


113. _To roast a_ WOODCOCK.

When you have dress'd your woodcock, and drawn it under the leg, take
out the bitter bit, put in the trales again; whilst the woodcock is
roasting set under it an earthen dish with either water in or small
gravy, let the woodcock drop into it, take the gravy and put to it a
little butter, and thicken it with flour; your woodcock will take about
ten minutes roasting if you have a brisk fire; when you dish it up lay
round it wheat bread toasts, and pour the sauce over the toasts, and
serve it up.

You may roast a partridge the same way, only add crumb sauce in a
bason.


114. _To make a_ CALF'S HEAD PIE.

Take a calf's head and clean it, boil it as you would do for hashing,
when it is cold cut it in thin slices, and season it with a little
black pepper, nutmeg, salt, a few shred capers, a few oysters and
cockles, two or three mushrooms, and green lemon-peel, mix them all
well together, put them into your pie; it must be a standing pie baked