187. _To boil a Capon._

Take strong Mutton Broth, and truss a Capon, and boil him in it with
some Marrow and a little Salt in a Pipkin, when it is tender, then put
in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
stoned and sliced, Potato Roots boiled and blanched, large Mace and
Nutmeg sliced, boil all these together with a quarter of a pint of
Verjuyce, then dish the Capon, and add to the Broth the yolks of six
Eggs beaten with Sack, and so serve it; garnish dish with several sorts
of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
upon every slice.


188. _To boil a Capon with Rice._

Truss your Capon and boil him in water and salt, then take a quarter of
a pound of Rice, first boiled in Milk, and put in with some whole Spice
and a little Salt, when it is almost enough put in a little Rosewater,
and half a pound of Almonds blanched and beaten, strain them in, and put
in some Cream and Sugar, then when your Capon is enough, lay it in a
dish, and pour the Broth thereon; garnish your Dish as you please, and
serve it in.


189. _To boil a Capon with Pippins._

Parboil your capon after it is trussed, then put it into a pipkin with
Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and