the pottage, then garnish your Capon with the sweet Breads and some
Lemons, and so serve it.


_To dresse Soales another way._

Take Soales, fry them halfe enough, then take Wine seasoned with Salt,
grated Ginger, and a little Garlick, let the Wine, and seasoning boyle
in a Dish, when that boyles and your Soales are halfe fry'd, take the
Soales and put them into the Wine, when they are sufficiently stewed,
upon their backs, lay the two halfs open on the one side and on the
other, then lay Anchoves finely washed along, and on the sides over
again, let them stew till they be ready to be eaten, then take them out,
lay them on the Dish, pour some of the clear Liquor which they stew in
upon them, and squeeze an Orange in.


_A Carpe Pye._

Take Carps scald them, take out the great bones, pound the Carps in a
stone Morter pound some of the blood with the flesh which must be at the
discretion of the Cook because it must not be too soft, then lard it
with the belly of a very fat Eale, season it, and bake it like red Deere
and eat it cold.

_This is meat for a Pope._


_To boyle Ducks after the french fashion._