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HAlf roast any of these fowls, and stick on one side a few cloves as they roste, save the gravy, and being half rosted, put them into a pipkin, with the gravy, some claret wine, as much strong broth as will cover them, some broild houshold-bread strained, also mace, cloves, pepper, ginger, some fryed onions and salt; stew all well together, and serve them on fine carved sippets: sometimes for change adde capers and samphire.