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I.
CHop a Loin into steakes, lay it in a deep dish or stew∣ing pan, and put to it half a pint of Claret or white Wine, as much water, some Salt and Pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leasurely the space of two hours, turn them now and then, and serve them on sippets.
II.
Otherwayes for change, being half boiled, chop some
sweet Herbs, and put to them, give them a walme, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.
III.
Otherwayes for variety, put Raisins, Prunes, Currans, Dates and serve them with slic't Lemon, and beaten Butter.
IV.
Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.
V.
Sometimes to the first plain way, put Capers, pickled Cu∣cumbers, Sampire, &c.
VI.
Otherwayes, stew it between two dishes with fair wa∣ter, and when it boils, scum it, and put three or four blades of large Mace, gross Pepper, Salt, and Cloves, and stew them close covered two hours; then have Parsley picked, and some stripped Time, Spinage, Sorrel, Savory, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten Butter, or stew it thus whole.
Before you put in your Herbs blow off the fat.