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A Friggacie of Chickens Rabits or Pigions 137
Take any one of these cut y^mthem In small pieces & bruse their bones a little yⁿthen season y^m themwth [pod] & salt & fry y^mthem brew wth sweet Butter yⁿ thentake y^m themfrom y^ethe Butter & put y^mthem Into y^oryour pan y^ethe 2^d time wth half a pint of Onionwater, so Let y^mthem dry in y^tthat water till they Looke very white, yⁿ thenput In a piece of Butter & shake it well together yⁿ thentake 2 Anchovis & disolve y^mthem put in A piece of Butter y^tthat is sweet [more ]Into your pan with A little Nutmeg and the Juce of Leamon & some sweet herbs shread small, yⁿ thenshake all well together till it be thick, you may fry [some] balls for a boile & Shak y^mthem among y^ethe Rest & serve it up w^thwith slist Leamon
Scotch Collops
Take a Leg of veile & cut it out in thin Collops Lard y^mthem w^thwith bacon so put y^mthem into yo^ryour frying pan & let y^mthem fry in their own Gravie till y^ethe be pretty browne yⁿthen put in a piece of sweet butter & halfe a pinte of Onion Water yⁿthen make yo^ryour Sauce, A pint of Clarrett three anchovis An onion [stalk] w^thwith Cloves a blade or 2 of Mace a nutmeg sliced a quarter of a pint of strong Gravie, so put a piece of Butter into y^ethe pan and all y^ethe other things & shake y^mthem well together over a good fire till they grow thick yⁿthen serve it up w^thwith slices of Leamons & fryd Balls if you please & a pint of Oysters & some slices of Bacon culred by the fire