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334
Upon a 2 pence; rub the dish wherin you mean to
serue it up, very well with garlick puting the meat
theron the smallest on the top, the [...] broth at the
bottom, & herbs upon the Meat if it be at a time
of yeare when all these things are not to be had
you may either doe it without them, or suply those
things with others of the like Nature

You may likewise, if you will, put in Lambs
stones, cocks stones & combs, a pad pound weight of all,

The sause usually in Spaine eaten with
this meat is Parsely stamped very small
made thin with vinegar [[...]] with two cloues of
Garlike bruised into it & streined out, & soe
mingled well with the parsley & served in sawcers

to pickell Oysters
take a full gallon of Oysters and cut the finns
and [...] pull them clean ofe with aney rags of
the outter, wash them one by one in ther licker
then strane the licker and put them into a
Skillet, and boul them saft softly for halfe
an hower then take them ofe the fire and
wash them again in the same licker one by one and lay them
in to an earthen pan sett the licker on in a
Cleane pipkin and put to it hafe a pint of
vineger, 2 1 of peper a quarter of an
ounse of cloues a littell salt and a quarter of an ounce of
mace, lett thes boyle halfe an and as soun as you
perseue it boyl up take it ofe and pore it
softly upn the oysters you must stope them
up Closs in a littell barell or pott, the licker
is a very Good Cordall.