This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Take small Birds, pick them, and cut off their Legs, fry them in sweet butter, lay them in a Cloath to dry up the butter, then take Oysters and mince them, and put them in a Dish, put to them White-wine and Cinamon, put in the birds with Cloves, Mace and Pep∣per; let all these stew together covered till they be enough, then put into it some Sugar, and some toasted
Manchet, and put it in the Dish, and so serve it up to the Table.