BOil it in a stewing-pan or a deep dish, with fair water as much as will cover it, and when it boils scum it, and put to it some salt; then being half boil'd, take up the meat, strain the broth, and blow off the fat, wash the stewing-pan and meat: then put in again the crag end of the Mutton, to make the broth good, and put to it some Mace.
Then a little before you take up your Mutton, a hand∣ful of picked Parsley, chopped small, put it in the broth, with some whole Marigold flowers, and your whole Chine of Mutton give it a walm or two, then dish it up on sip∣pets, and broth it: Then have Raisins of the sun and Cur∣rans boiled tender, lay on it, and garnish your Dish with Prunes, Marigold-flowers, Mace, Lemon, and Barber∣ries, &c.