and Tyme; the Liquor must boyle before you put in your Fish and Herbs;
the Eele with the skins must be put in a quarter of an hour before the
Pike, with a little large Mace, and twenty cornes of Pepper.


_To make an Outlandish dish._

Take the liver of a Hogg, and cut it in small pieces about the bigness
of a span, then take Anni-seed, or French-seed, Pepper and Salt, and
season them therewithall, and lay every piece severally round in the
caule of the Hogg, and so roast them on a Bird-Spit.


_To make a Portugall Dish._

Take the Guts, Gizards and Liver of two fat Capons, cut away the Galles
from the Liver, and make clean the Gizards and put them into a Dish of
clean water, slit the Gut as you do a Calves Chaldron but take off none
of the fat, then lay the Guts about an hour in White-wine, as the Guts
soke, half boyle Gizards and Livers, then take a long wooden broach, and
spit your Gizards and Liver thereon, but not close one to another, then
take and wipe the Guts somewhat dry in Cloth, and season them with Salt
and beaten Pepper, Cloves and Mace, then wind the Guts upon the wooden
Broach about the Liver, and Gizards, then tye the wooden Broach to spin,
and lay them to the fire to roast, and roast them very brown, and bast
them not at all till they be enough, then take the Gravy of Mutton, the
juyce of two or three Oranges, and a grain of Saffron, mix all well
together, and with a spoon bast your roast, let it drop into the same
Dish. Then draw it, and serve it to the Table with the same sauce.