into a Dish, and heat these things together and pour over it; and serve
it; garnish the Dish with boiled Onions and Barberries.


194. _To boil Pigeons with Capers and Samphire._

Truss your Pigeons, and put them into a Pipkin with some Mutton broth
and white Wine, a bundle of sweet herbs, when they are boiled, lay them
into a Dish, then take some of the broth with some Capers and Limon
sliced, and some butter, heat these together and pour over them; then
fry thin slices of Bacon, and lay upon them, and some Samphire washed
from the Salt, and some slices of Limon; Garnish your Dish with the same
and serve it in.


195. _To boil Sausages._

Take two pounds of Sausages, and boil them with a quart of Claret Wine
and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
little Butter, when they are enough, serve them in with this Liquor and
some Mustard in Sawcers.


196. _To boil Goose Giblets._

Boil them with water and salt, and a bundle of sweet herbs, Onions and
whole spice, when they are enough, put in Verjuice and Butter, and some
Currans plumped, and serve them upon Sippets.

Thus you may dress Swans Giblets.