four dayes, and when they have been well sodden, cut whole _Pepper_,
great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either
_White_ wine, or _Clarret_ wine, and let all these seeth together a
while, and serve it upon Sopps with your _Capon_.


_A Lemmond Sallet_.

Cut out slices of the peele of the Lemmons, long wayes, a quarter
of an inch one piece from another, and then slice the _Lemmons_
very thin, and lay them in a dish crosse, and the peeles about
the _Lemmons_, and scrape a good deal of _Suggar_ upon them, and
so serve them.

* * * * *




_Of Quinces_.


_The best way to Preserve Quinces._

First pare and coare the _Quinces_, and boyle them in faire water
till they be very tender, not covering them, then taking them
out of the water, take to every pound of them, two pound of _Sugar_,
and half a pint of water, boyle it to a Syrupe, scumming it well,
then put in some of the Jelly that is washed from the _Quince_ kernels,
and after that, making it boyle a little, put in your _Quinces_,