A recipe from 1684

Today, I have been given a recipe which was written in the Felton Parish Registers of 1684.  It is not easy to read and the spelling is as it is written, but this is the gist of it.......

How to make a  ? of rabbits or chickens

Take chickens or rabbits after they are cleaned, cut them in little pieces, fry the boney parts of them in butter, strew a little nutmeg and salt upon your meat, when you lay it into the frying pan and dredge a little flower upon it. When it is a little browned but not enough, take it out of your pan, put it with the other parts of the meat into a stew pan with a small quantity of white wine or a little plain water, a bunch of sweet herbs such as parsley , sweet marjoram & time a little whole pepper, half an onyon, a little piece of mace and a little grated nutmeg.  Let it stew until the meat be enough and the broth fairly stewy (make not too much broth) thenhave ready a few capers, small shred and one in 2 yolks of eggs well beaten, then just put your meat into the frying pan with the broth it was stewed in and allsoe that which the meat was fryed in,a spoonful of the caper vinegar or other vinegar to make it tart to your taste, if it be not salt enough a little salt, give it a little warmer the fire put in your yolks.

Maybe I'll give this a go some day.