Take beer, salt, the yolks of three hard eggs, minced small, grated bread, three or fourspoonfuls of gravy; and being almost boil’d, put in the juyce of two or threeoranges, slices of a lemon and orange, with lemon-Peel shred small.
Beaten butter with juice of lemon or orange, white or claret wine.
Gravy and claret wine boil’d with apiece of an onion, nutmeg, and salt, serve it with the slices of orange or lemons, or the juyce in the sauce.
Or with oyster-liquor, an anchove or two, nutmeg, and gravy, and rub the dish with aclove of garlick.
Take the yolks of hard eggs and lemon peel, mince them very small, and stew them in white-wine, salt, and the gravy of the fowl.