Being boil’d and cleansed, mince them small, put them in a pipkin with some sweet herbs minced, the yolks of hard eggs, some whole capers, nutmeg, pepper, salt, some pistaches, and butter, or oyl; being stewed the space of half an hour on a soft fire; then have some fried toasts of French bread, lay some in the bottom, and some round the meat in the dish.