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TAke your Capon and boyle hint tender, and take a little of the broth whē it is boi∣led, and put it into a Pipkin, with Mace and Sugar a good deale, and pare thrée Orrenges and pill them, and put them in your Pipkin, and boyle them a little among your broth, and thicken it with wine and yolks 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 in without sippets.