1. Take Gravy, Capers, Samphire, and Salt, and stew them well together.
2. Water, Onion, Claret Wine, sliced Nutmeg, and Gravy boyled up.
3. Whole Onions stewed in strong broth, or Gravy, Whitewine, Pepper, pickled Ca∣pers, Mace, and three or four slices of a Lemon.
4. Mince a little roast Mutton hot from the Spit, and add to it some chop'd parsley and Onions, Verjuice or Vinegar, Ginger and pepper, stew it very tender in a pipkin, and serve it under any Joynt with some gravy of the Mutton.
5. Onions, Claret Liquor, Capers, Claret Gravy, Nutmeg and salt boyl'd together.