Take and lard them and put them upon a spit, and halfe roast them, then
draw them & put them into a Pipkin, and put a quart of Clarit Wine into
it, and Chesnuts, & a pint of great Oysters taking the beards from them,
and three Onyons minced very small, some Mace and a little beaten
Ginger, a little Tyme stript, a Crust of a French Rowle grated put into
it to thicken it, and so dish it upon sops. This may be diversified, if
there be strong broth there need not be so much Wine put in, and if
there be no oysters or Chesnuts you may put in Hartichoak bottoms,
Turnips, Colliflowers, Bacon in thin slices, Sweet bread's, &c.


_To boyle a Goose with Sausages._

Take your Goose and salt it two or three dayes, then trusse it to boyle,
cut Lard as big as the top of your finger, as much as will Lard the
flesh of the brest, season your lard with Pepper, Mace, and Salt; put it
a boyling in Beefe broth if you have any, or water, season your Liquor
with a little Salt, and Pepper grosly beaten an ounce or two, a bundle
of Bay-leaves, Rosemary and Tyme, tyed altogether; you must have
prepared your Cabbage or sausages boyl'd very tender, squeese all the
water from them, then put them into a Pipkin, put to them a little
strong broth or Claret Wine, an Onyon or two; season it with Pepper,
Salt and Mace to your tast; six Anchoves dissolved, put altogether, and
let them stew a good while on the fire; put a Ladle of thicke Butter, a
little Vinegar, when your Goose is boyled enough, and your Cabbage on
Sippets of bread and the Goose on the top of your Cabbage, and some on
the Cabbage on top of your Goose, serve it up.


_To fry Chickens._