or eighteen peices of Marrow as bigge as Walnuts, and pour on an
handfull of pure Gravy of Mutton then cover your Dish close, and as it
stews adde now and then some Gravy of Mutton there to, thrust your Knife
sometimes to the bottome, to keep the bread from sticking to the Dish,
let it so stew stil, till you are ready to Dish it away, and when you
serve it, if need require, ad more Gravy of Mutton, wring the juyce of
two or three Oranges, wipe your Dishes brims, and serve it to the Table
in the same Dish.


_To Salt a Goose._

Take a fat Goose and bone him, but leave the brest bone, wipe him with a
clean cloath, then salt him one fortnight, then hang him up for one
fortnight or three weeks, then boyl him in running water very tender,
and serve him with Bay-leaves.


_A way of stewing Chickens or Rabbets._

Take two three or foure Chickens, and let them be about the bigness of a
Partridge, boyl them til they be half boyled enough, then take them off
and cut them into little peices, putting the joynt bone one from
another, and let not the meat be minced, but cut into great bits, not so
exactly but more or lesse, the brest bones are not so proper to be put
in, but put the meat together with the other bones (upon which there
must also be some meat remaining) into a good quantity of that Water or
Broth wherein the Chickens were boyled, and set it then over a
Chaffing-Dish of coales betweeen two Dishes, that so it may stew on till
it be fully enough; but first season it with Salt and gross Pepper, and