Take claret-wine vinegar, nutmeg, salt, and butter, stew them down some what dry, and dish them in a scollop-shell, run them over with butter and slic’t lemon.

Otherways, cut it into dice-work, and warm it with white-wine and butter, put it in a pipkin with claret wine or grape verjuyce, and grated manchet, and fill the scollop-shells.