Put them in a stewing pan with some wine and strong broth, and when they boil scum them, then put to them some slices of interlarded bacon, pepper, mace, ginger, cloves, cinamon, sugar, raisins of the sun, sage flowers, or seeds or leaves of sage; serve them on fine carved sippets and trim the dish sides with sugar or grated bread.

Or you may make a farsing of any of the foresaid fowls, make it of grated cheese, and some of their own fat, two or three eggs, nutmeg, pepper, and ginger, sowe up the vents, boil them with bacon, and serve them with a sauce made of almond paste, a clove of garlick, and roasted turnips or green sauce.