TAke them and truss them, or cut off the legs and heads, and boil them in strong broth or water, scum them, and put in large mace, white wine, washed currans, dates, marrow, pepper, and salt; being well stew∣ed, dish them on fine carved sippets, thicken the broth with strained almonds, rose-water and sugar, and garnish them with lemon, barberries sugar, or grated bread strew∣ed about the dish. For leire otherwayes, strained sweet∣bread, or strained bread and hard eggs, with verjuyce and broth.
Sometimes for variety garnish them with potatoes, farsings, or little balls of farsed meat.