NEVER put any seasoning into it, unless desired. You must
either put good gravy, or green-sauce in the dish, made thus:
take a handful of sorrel, beat in a mortar, and squeeze the juice
out, add to it the juice of an orange or lemon, and a little sugar,
beat it in a pipkin, and pour it into your dish; but the best
way is to put gravy in the dish, and green-sauce in a cup or boat.
Or made thus: take half a pint of the juice of sorrel a spoon-
ful of white-wine, a little grated nutmeg, a little grated bread;
boil them a quarter of an hour softly, then drain it and put it into
the sauce-pan again, and stew it with a little sugar, give it a
boil, and pour it into a dish or bason; some like a little piece of
butter rolled in flour, and put into it.