Chop a loin into steaks, lay it in a deep dish or stewing pan, and put to it
Otherways for change, being half boiled, put to them some sweet herbs chopped, give them a walm, and serve them on sippets with scalded gooseberies, barberries, grapes, or lemon.
Sometimes for variety put Raisins, Prunes, Currans, Dates, and serve them with slic’t lemon, beaten butter.
Othertimes you may alter the spices, and put nutmeg, cloves, ginger, &c.
Sometimes to the first plain way put capers, pickled cucumbers, samphire, &c.