small, if you like to eat them in substance; otherwise tied up in a bouquet, to throw them away, when they have communicated to the water all their taste; some Pepper; three or four Cloves, and a little Salt, and half a Limon first pared.  These must stew or boil simpringly, (covered) at least three or four hours (a good deal more, if Beef) stirring it often, that it burn not too.  A good hour before you intend to take it off, put some quartered Turneps to it, or, if you like them, some Carrots.  A while after, take a good lump of Houshold-bread, bigger than your fist, crust and crum, broil it upon a Gridiron, that it be throughly rosted; scrape off the black burning on the on side; then soak it throughly in Vinegar, and put this lump of tost into your possnet to stew with it; which you take out and throw away after a while.  About a quarter of an hour before you serve it up melt a good lump of Butter (as much as a great Egg) till it grow red; then take it from the fire, and put to it a little fine flower to thicken it (about a couple of spoonfuls) like thick Pap.  Stir them very well together; then set them on the fire again, till it grow-red, stirring it all the while; then put to it a ladleful of the liquor of the pot, and let them stew a while together to incorporate, stirring it always.  Then pour this to the whole substance in the Possnet, to Incorporate with all the liquor, and so let them stew a while together.  Then pour it out of the possnet into your dish, meat and all:  for it will be so tender, it will not endure taking up piece by piece with your hand.  If you find the taste not quick enough, put into it the juyce of the half Limon, you reserved.  For I should have said, that when you put in the Herbs, you squeese in also the juyce of half a Limon (pared from the yellow rinde, which else would make it bitter) and throw the pared and squeesed half (the substance) into it afterwards.  The last things (of Butter, bread, flower) cause the liaison and thickening of the liquor.  If this should not be enough, you may also put a little gravy of Mutton into it; stirring it well when it is in, least it curdle in stewing, or you may put the yolk of an Egg or two to your liaison of Butter, Flower, and ladleful of broth.  For gravy of Mutton.  Rost a juycy leg of Mutton three quarters.  Then gash it in several places, and press out the juyce by a screw-press.

A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, A MILANO

Take a fat and fleshy Capon, or a like Hen; Dress it in the ordinary manner, and cleanse it within from the guts, &c.  Then put in the fat again into the belly, and split the bones of the legs and wings (as far as you may, not to deface the fowl) so as the Marrow may distil out of them.  Add a little fresh Butter and Marrow to it; season it with Salt, Pepper, and, what other Spice you like, as also savoury herbs.  Put the Capon with all these condiments into a large strong sound bladder of an Ox (first well