200. _To smoor Steaks of Mutton another way._

Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
little salt, a bundle of herbs, and a little Limon Pill, then put it
into a Pipkin with some sliced Limon, without the Rind, and some of the
Liquor it was fried in, and Butter and a little Parslie, boil all
together till you see it be enough, then serve it in, and garnish your
Dish with Limon and Barberries.


201. _To smoor Chickens._

Cut them in Joints and fry them with sweet Butter, then take white Wine,
Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
a little Sugar, Verjuice and Butter, let these and your fried Chicken
boil together, then fry the Leaves of Clary with Eggs, put in a little
Salt to your Chickens, and when they are enough, serve them in this
fried Clary, and garnish your Dish with Barberries.


202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
by themselves._

Take any of these and parboil them in their own Liquor, then dry them,
flower them, and fry them, then put them into a Pipkin with Claret wine,
whole Spice and Anchovies, and a little butter, so let them stew
together, and serve them in either with a Duck, or by themselves, as you
like best.