197. _To boil Giblets with Roots and good Herbs._

Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
herbs, Turneps and Carots sliced, with good store of Spinage and a
little salt; when they are enough, serve them upon Sippets.

And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
Dish with Parsley and pickled Barberries.


198. _To smoor a Neck of Mutton._

Cut your Steaks, and put them into a Dish with some Butter, then take a
Faggot of sweet herbs and some gross Pepper and a little Salt, and put
them to them; cover your Dish, and let them stew till they are enough,
turning them sometimes, then put in a little Claret Wine and Anchovies,
and serve them upon Sippets.


199. _To smoor Veal._

Cut thin slices of Veal and hack them over with the back of a Knife,
then lard them with Lard, and Fry them with strong Beer or Ale till they
be enough, then stew them in Claret wine with some whole Spice and
Butter and a little salt.

Garnish your Dish with Sausages fryed; and with Barberries, to serve
them in.