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CUt a breast of mutton into square bits or pieces, fry them in butter, and put them in a pipkin with some strong broth, pepper, mace, beaten ginger, and salt; stew it with half a pound of strained almonds, some mutton broth, crumbs of manchet, and some verjuyce; give it a walm, and serve it on sippets.
If you would have it yellow, put in saffron, sometimes for change white wine, sack, currans, raisins, and some∣times incorporated with eggs and grated cheese.
Otherwayes change the colour green, with juyce of spi∣nage, and put to it almonds strained.