and Sugar, and garnish it with Bay-leaves.


166. _To bake a Swan._

Scald it and take out the bones, and parboil it, then season it very
well with Pepper, Salt and Ginger, then lard it, and put it in a deep
Coffin of Rye Paste with store of Butter, close it and bake it very
well, and when it is baked, fill up the Vent-hole with melted Butter,
and so keep it; serve it in as you do the Beef-Pie.


167. _To bake a Turkey or Capon._

Bone the Turkey but not the Capon, parboil them, and stick Cloves on
their brests, lard them and season them well with Pepper and Salt, and
put them in a deep Coffin with good store of Butter, and close your Pie,
and bake it, and soak it very well; when it is baked, fill it up with
melted Butter, and when it is quite cold, serve it in and eat it with
Mustard and Sugar: garnish it with Bay Leaves.


168. _To make Fritters._

Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites
of two, with a little fine Flower to make it into a thick Batter, put in
also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and
a spoonful of Sack, and a little strong Ale; mingle all these very well,
and beat them well, and fry them in very hot Lard, and serve them in
with beaten Spice and fine Sugar.