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TAke paste as is aforesaid, and season the Capon with ginger, salt and Vergious. then take Lard and mince it meetlye small, and put that first into the Coffin, then put your Capon vnto it with the brest down∣ward, so couer it and bake it, when it is al∣most enough, put into it the yolkes of three or foure Egges strained through a strainer with a little vergious, and so let it stand til it be inough.