I.

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the space of two hours, turn them now and then, and serve them on sippets.

Otherways for change, being half boiled, chop some sweet Herbs and put to them, give them a walm, and serve them on sippets with scalded Goosberries, Barberries, Grapes, or Lemon.

Otherways for variety, put Raisins, Prunes, Currans, Dates, and serve them with slic't Lemon and beaten butter.

Sometimes you may alter the Spice, and put Nutmeg, Cloves, and Ginger.

Sometimes to the first plain way, put Capers, pickled Cucumbers, Samphire, _&c._