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DRaw and truss the Capons, set them, and fill their bellies with marrow; then put them in a pipkin with a knuckle of veal, a neck of mutton, a marrow bone, and some sweetbreads of veal, season the broth with cloves, mace, and a little salt, and set it to the fire; let it boil gently till the capons be enough, but have a care you boil them not too much; as your capons boil, make ready the bottoms and tops of eight or ten rouls of French Bread, put them dried into a fair silver dish, wherein you serve the capons; set it on the fire, and put to the bread two ladles full of broth wherein the capons are boiled, and a ladle full of mutton gravy; cover the dish and let it stand till you dish up the capons; if need require, adde now and then a la∣dle full of broth and gravy: when you are ready toserve it, first lay on the marrow bone, then the capons on each side; then fill up the dish with gravy of mutton, and wring on the juyce of a lemon or two; then with a spoon take off all the fat that swimmeth on the pottage; garnish the capons with the sweetbreads, and some carved Lemon, and serve it hot.