_To Boyle A Capon with Oranges and Lemmons_.
Take _Orenges_ and _Lemmons_ peeled, and cut them the long way,
and if you can keep your cloves whole, and put them into your
best Broth of _Mutton_ or _Capon_, with _Prunes_ or _Currants_ three or
four dayes, and when they have been well sodden, cut whole _Pepper_,
great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either
_White_ wine, or _Clarret_ wine, and let all these seeth together a
while, and serve it upon Sopps with your _Capon_.
_A Lemmond Sallet_.
Cut out slices of the peele of the Lemmons, long wayes, a quarter
of an inch one piece from another, and then slice the _Lemmons_
very thin, and lay them in a dish crosse, and the peeles about
the _Lemmons_, and scrape a good deal of _Suggar_ upon them, and
so serve them.
* * * * *
_Of Quinces_.
_The best way to Preserve Quinces._
First pare and coare the _Quinces_, and boyle them in faire water
till they be very tender, not covering them, then taking them
out of the water, take to every pound of them, two pound of _Sugar_,
and half a pint of water, boyle it to a Syrupe, scumming it well,
then put in some of the Jelly that is washed from the _Quince_ kernels,
and after that, making it boyle a little, put in your _Quinces_,
boyle them very fast, keeping the holes upward as neer as you
can, for fear of breaking, and when they are so tender that you
may thrust a rush through them, take them off, and put them up
in your glasses, having first saved some Syrupe till it be cold to fill
up your glasses.
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