afterwards add Oyl to it, more or lesse according to the goodnesse
thereof; and a little before you take it from the fire, you must adde
such a quantity of juyce of Lemons as may best agree with your Taste.
This makes an excellent dish of Meat, which must be served up in the
Liquor; and though for a need it may be made with Butter instead of Oyl,
and with Vinegar in stead of Juyce of Lemons, yet is the other
incomparably better for such as are not Enemies to Oyle. The same Dish
may be made also of Veal, or Partridge, or Rabbets, and indeed the best
of them all, is Rabbets, if they be used so before Michaelmas, for
afterwards me-thinkes they grow ranke; for though they be fatter, yet
the flesh is more hard and dry.


_A Pottage of Capons._

Take a couple of young Capons, Trusse and set them and fill their
bellies with Marrow, put them into a Pipkin with a knuckle of Veale, a
Neck of Mutton, and a Marrow bone, and some sweet bread of Veale; season
your Broth with Cloves, Mace, and a little Salt, set it to the fire, and
let it boyle gently till your Capons be enough, but boyle them not too
much; as your Capons boyle, make ready the bottomes and Tops of eight or
ten new Rowles, and put them dryed into a faire Silver Dish wherein you
serve the Capons; set it on the fire, and put to your bread, two
Ladlefuls of Broth wherein your Capons are boyled and a Ladlefull of the
Gravy of Mutton; so cover your Dish, and let it stand till you Dish up
yovr Capons if need require, adde now and then a Ladlefull of Broth and
Gravy, least the bread grow dry; when you are ready to serve it, first
lay in the Marrow bone, then the Capons on each side, then fill up your
Dish with the Gravy of Mutton, wherein you must wring the juyce of a
Lemon or two, then with a spoon take off all the fat that swimmeth on