enough, put in some stewed Prunes, then Dish your Meat, and put into
your Broth a little Saffron or red Saunders, some white Wine and Sugar,
so pour it over your Meat, and serve it in; Garnish your Dish with
Prunes, Raisins and fine Sugar.


227. _To stew Artichokes._

Take the bottoms of Artichokes tenderly boiled, and cut them in
Quarters, stew them with white Wine, whole Spice and Marrow, with a
little Salt:

When they are enough, put in Sack and Sugar, and green Plumbs preserved,
so serve them; garnish the Dish with Preserves.


228. _To stew Pippins._

Take a pound of Pippins, pare them and core them, and cut them in
quarters.

Then take a pint of water and a pound of fine Sugar, and make a Syrup,
and scum it, then put in your Pippins and boil them up quick, and put in
a little Orange or Limon Pill very thin; when they are very clear, and
their Syrup almost wasted, put in the juice of Orange and Limon, and
some Butter; so serve them in upon Sippets, and strew fine Sugar about
the Dish sides.


229. _To make a Sallad with fresh Salmon._