Take them being tender boil’d, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic’t nutmeg, pepper, claret, a little wine vinegar, butter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten butter, slic’t lemon, and boil’d marrow over all.

Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.