To souce a Breast of Veal, Side of Lamb, or any Joint of Mutton, Kid, Fawn, or Venison.
BOne a breast of veal and soke it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a coller, and binde it up in a white clean cloath, put it into boiling liquor, scum it well, and then put in slic't ginger, slic't nutmeg, salt, fennil and parsley roots, being almost boild put in a quart of white wine, and when it is quite boild take it off and put in slices of lemon, the peel of two lemons whole, and a dozen bay leaves; boil it close covered to make the veal look white.
Thus you may do a breast of mutton, either rouled or with the bones in, and season them with nutmeg, pepper, and salt; roul them, and bake them in a pot with wine and water, or any sea or land fowl, being stuffed or forced, and filled up with butter afterwards, and served dry, or lard the fowls, bone them, and roul them.