it in.


222. _To boil a Neck of Mutton._

Boil it in water and salt, then make sauce for it with Samphire and a
little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
of hard Eggs minced, some sweet herbs and a little salt, let these boil
together half an hour or more:

Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
and pour it on; garnish your Dish with the hard Whites of Eggs and
Parsley minced together, with sliced Limon, so serve it; thus you may
dress a Leg or a Brest of Mutton if you please.


223. _To stew a Loin of Mutton._

Cut your meat in Steaks, and put it into so much water as will cover it,
when it is scummed, put to three or four Onions sliced, with some
Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
in sliced Bacon and some sweet herbs minced small, some Vinegar and
Salt, when it is ready, put in some Capers, then dish your Meat upon
Sippets and serve it in, and garnish your Dish with Barberries and
Limon.


224. _To boil a Haunch of Venison._

Boil it in water and salt, with some Coleflowers and some whole spice;