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Take a large Mullet, having trust it round, put it in your Kettle, adding to your Water Salt, and a handful of sweet Herbs, making your Water boil before you put in your Fish, which must be tyed up in a clean cloath: having put in with your Fish a pint of White wine Vinegar, let it boil
till your Fish swim; then take the Rivet and a pint of great Oysters, and as much Vi∣negar as their Gravie, four blades of Mace, with a little gross Pepper, boil all these in a Pipkin together, till your Oysters are enough, then strain the yolks of four Eggs, with half a pint of Sack; having put in a little Butter and Sugar, put in also your Wine and Eggs, then serve it on Sippets, pouring on the Broth, scrape on Sugar and eat it hot. With this Broth you may boil a Pike, nay, a Capon, if you will but add some roasted Chesnuts steept in Sack.