Take your Duck and truss it, and boil it with water and salt, or rather Mutton broth, when it hath boiled a while, put in some whole Spice, and when it is boiled enough, take some white wine and butter, and good store of Onions boiled tender in several waters, with a little of the Liquor wherein the Duck hath boiled, and a little Salt: put your Duck into a Dish, and heat these things together and pour over it; and serve it; garnish the Dish with boiled Onions and Barberries. 194. _To boil Pigeons with Capers and Samphire._ Truss your Pigeons, and put them into a Pipkin with some Mutton broth and white Wine, a bundle of sweet herbs, when they are boiled, lay them into a Dish, then take some of the broth with some Capers and Limon sliced, and some butter, heat these together and pour over them; then fry thin slices of Bacon, and lay upon them, and some Samphire washed from the Salt, and some slices of Limon; Garnish your Dish with the same and serve it in. 195. _To boil Sausages._ Take two pounds of Sausages, and boil them with a quart of Claret Wine and a bundle of sweet herbs, and whole Cloves and Mace; then put in a little Butter, when they are enough, serve them in with this Liquor and some Mustard in Sawcers. 196. _To boil Goose Giblets._ Boil them with water and salt, and a bundle of sweet herbs, Onions and whole spice, when they are enough, put in Verjuice and Butter, and some Currans plumped, and serve them upon Sippets. Thus you may dress Swans Giblets. 197. _To boil Giblets with Roots and good Herbs._ Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet herbs, Turneps and Carots sliced, with good store of Spinage and a little salt; when they are enough, serve them upon Sippets. And add to the Broth some Verjuice and the yolks of Eggs; Garnish your Dish with Parsley and pickled Barberries. 198. _To smoor a Neck of Mutton._ Cut your Steaks, and put them into a Dish with some Butter, then take a Faggot of sweet herbs and some gross Pepper and a little Salt, and put them to them; cover your Dish, and let them stew till they are enough, turning them sometimes, then put in a little Claret Wine and Anchovies, and serve them upon Sippets. 199. _To smoor Veal._ Cut thin slices of Veal and hack them over with the back of a Knife, then lard them with Lard, and Fry them with strong Beer or Ale till they be enough, then stew them in Claret wine with some whole Spice and Butter and a little salt. Garnish your Dish with Sausages fryed; and with Barberries, to serve them in. 200. _To smoor Steaks of Mutton another way._ Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a little salt, a bundle of herbs, and a little Limon Pill, then put it into a Pipkin with some sliced Limon, without the Rind, and some of the Liquor it was fried in, and Butter and a little Parslie, boil all together till you see it be enough, then serve it in, and garnish your Dish with Limon and Barberries.