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TAke your Capon and boyle him ten∣der and take a little of the broth whē it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put thē in your pipkin, and boile them a little a∣mong your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and salt but a little, and set your broth no more on the fire for quai∣ling, and serue it without sippets.