scalded with Sugar, and pour your Broth over it.


191. _To boil a Rabbit with Claret Wine._

Boil a Rabbet as before, then slice Onions and a Carrot root, a few
Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
Wine, and let them boil together till it be enough, then serve it upon
Sippets.


192. _To boil a wild Duck._

Truss and parboil it, then half rost it, then carve it, and save the
Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
Claret Wine, and a little Salt, put your Duck with all the forenamed
things into it, and let them boil till it be enough, then put in butter
and sugar, and serve it in upon Sippets.


193. _To boil a tame Duck._

Take your Duck and truss it, and boil it with water and salt, or rather
Mutton broth, when it hath boiled a while, put in some whole Spice, and
when it is boiled enough, take some white wine and butter, and good
store of Onions boiled tender in several waters, with a little of the
Liquor wherein the Duck hath boiled, and a little Salt: put your Duck