Cut them into pieces as long as your finger put them into a flagon
without water season them with pepper and salt and nutmeg and large
mace a bundle of sweet herbs & an onion or 2 set the flagon in a
Skillet of water over the fire so let it stue shake the flagon
sometimes softly when they are half stew’d put in a spoonfull or 2 of
white wine, Sider or vinegar & when ready put a good piece of butter
into them and shake them in ye flagon then dish them upon sippets you
may put in shrimps & oysters if you like it.