full of Mutton broth, very strong of the Meat, a blade of whole Mace,
two or three little Onions minced small; thicken it with a Toast of
Houshold bread, and put in a little Butter, then put in a little
Verjuice, so take it up and serve it.


157. _To boil Chickens or Pigeons with Goosberries or Grapes._

Boil them with Mutton Broth and white Wine, with a blade of Mace and a
little Salt, and let their bellies be filled with sweet herbs, when they
are tender thicken the Broth with a piece of Manchet, and the yolks of
two hard Eggs, strained with some of the Broth, and put it into a deep
Dish with some Verjuice and Butter and Sugar, then having Goosberries or
Grapes tenderly scalded, put them into it, then lay your Chickens or
Pigeons into a Dish, and pour the Sauce over them, and serve them in.


158. _A made Dish of Rabbits Livers._

Take six Livers and chop them fine with sweet herbs and the yolks of two
hard Eggs, season it with beaten Spice, and Salt, and put in some
plumped Currans, and a little melted Butter, so mix them very well
together, and having some Paste ready rouled thin, make it into little
Pasties and fry them, strew Sugar over them and serve them.


159. _To make a Florentine with the Brawn of a Capon, or the Kidney of
Veal._

Mince any of these with sweet Herbs, then put in parboiled Currans, and