that broth into another Pot, with three or four blades of Mace, some
Currans and Salt, boil them till half be consumed, then put in some
sweet Butter, and some Capers and a Limon cut like Dice with the Rind
on, a little Sack, and the yolks of two hard Eggs minced; then lay your
Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
Sugar on the sides of your Dish, and lay on slices of Limon and
Barberries.


210. _To stew Trouts._

Put two Trouts into a fair dish with some white Wine, sweet butter, and
a little whole Mace, a little Parsley, Thyme and Savory minced, then put
in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
serve it on Sippets, and pour this over it, and garnish your Dish with
Limon and Barberries, and serve them in: you may add Capers to it if you
please, and you may do other Fish in this manner.


211. _To boil Eels in Broth to serve with them._

Flay and wash your Eels and cut them in pieces about a handful long,
then put them into a pot with so much Water as will cover them, a little
Pepper and Mace, sliced Onions, a little grated bread, and a little
Yest, a good piece of sweet butter, some Parsley, Winter Savory and
Thyme shred small; let them boil softly half an hour, and put in some
Salt, with some Currans; when it is enough, put in Verjuice and more
Butter, and so serve it; Garnish your Dish with Parsley, Limon and
Barberries, put Sippets in your Dish.