serve them up in a Dish with sippets of Bread in the bottom. The Pottage
is very nourishing, and they use them that are apt to a Consumption.


_To boyle a rump of Beefe after the French fashion._

Take a rump of Beef, or the little end of the Brisket, and parboyle it
halfe an houre, then take it up and put it in a deep Dish, then slash it
in the side that the gravy may come out, then throw a little Pepper and
salt betweene every cut, then fill up the Dish with the best Claret
wine, and put to it three or foure pieces of large Mace, and set it on
the coales close covered, and boyle it above an houre and a halfe, but
turn it often in the mean time; then with a spoon take of the fat and
fill it with Claret wine, and slice six Onyons, and a handfull of
Cappers or broom buds, halfe a dozen of hard Lettice sliced, three
spoonfuls of wine-Vinegar and as much verjuyce, and then set it a
boyling with these things in it till it be tender, and serve it up with
brown Bread and Sippets fryed with butter, but be sure there be not too
much fat in it when you serve it.


_An excellent way of dressing Fish._

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
Water, and let it lye a while in it, in a great Pipkin with a cover, and
put to it six spoonfuls of Water and four of Vinegar, as much of white
wine, a good deale of Salt, a bundle of sweet Herbs, a little whole
Spice, a few Cloves, a little stick of Cinamon, a little Mace, take up
all these in a Pipkin close, and set in a Kettle of seething Water and
there let it stew three hours, You may doe Carps, Eeles, Trouts, &c.