or _French_, for dressing of _Flesh_ and _Fish_, &c.


_To make a Posset, the Earle_ of Arundels _Way._.

Take a quart of Creame, and a quarter of a Nutmeg in it, then put it on
the fire, and let it boyl a little while, and as it is boyling take a
Pot or Bason, that you meane to make your Posset in, and put in three
spoonfuls of Sack, and some eight of Ale, and sweeten it with Sugar,
then set it over the coles to warm a little while, then take it off and
let it stand till it be almost cool, then put it into the Pot or Bason
and stir it a little, and let it stand to simper over the fire an hour
or more, for the longer the better.


_To boyle a Capon larded with Lemons._

Take a fair Capon and truss him, boyl him by himselfe in faire water
with a little small Oat-meal, then take Mutton Broath, and half a pint
of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce,
put Marrow, Dates, season it with Sugar, then take preserved Lemons and
cut them like Lard, and with a larding pin, lard in it, then put the
capon in a deep dish, thicken your broth with Almonds, and poure it on
the Capon.


_To Bake Red Deere._

Parboyl it, and then sauce it in Vinegar then Lard it very thick, and
season it with Pepper, Ginger and Nutmegs, put it into a deep Pye with