a little water, and put them in, then lay your Capon into a Dish, and
lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
Eggs and put into your Broth, with a little Sack, and pour it over your
Capon; Garnish your Dish and serve it in.


190. _To boil Chickens with Lettuce the very best way._

Parboil your Chickens and cut them in Quarters, and put them into a
Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
and some Marrow, and some Cloves, and a little Salt, and a little Limon
Pill; then take good store of hard Lettuce, cut them in halves and wash
them, and put them in; then put in Butter and Sack and white Wine, with
a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
Fire, and when they be enough, serve them in with Toasts of white Bread
for Sippets; Garnish the Dish with Limon and Barberies, and what else
you please; thus you may do Pigeons.


190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
with Grapes or with Goosberries._

Truss your Rabbit whole, and boil it in some Mutton Broth till it be
tender;

Then take a pint of White Wine, and a good handful of Spinage chopped,
the yolks of hard Eggs cut in quarters, put these to the Rabbit with
some large Mace; a Fagot of sweet Herbs and a little Salt and some
Butter, let them boil together a while, then take your Rabbet and lay it
in a Dish and some Sippets, then lay over it some Grapes or Goosberries,