BOil it either in a flat large pipkin or stewing pan, with as much fair water as will cover the meat, and when it boils scum it, put thereto some salt; and being half boiled take up the meat and strain the broth, blow off the fat and wash the stewing pan and the meat from the dregs, then again put in the crag end of the rack of mutton to make the broth good, with some mace; then a little be∣fore you take it up, take a handful of picked parsley, chop it very small and put it in the broth, with some whole ma∣rygold flowers; put in the chine again, and give it a walm or two, then dish it on fine sippets and broth it, then adde thereto raisins of the Sun, and currans ready boild and warm, lay them over the chine of mutton, then garnish the dish with marygold-flowers, mace, lemon, and barberries.
Otherwayes for change without fruit.