h. You may make minced Pyes thus: and bake them
with Puff-past in a dish like a Florenden, and use Marrow instead of Suet.

MARROW-PUDDINGS

Take the pith of Beeves; a good spoonful of Almonds very small beaten with
Rose-water: beat the pith, when the skin is taken off very well with a
spoon; then mingle it with the Almonds, and put in it six yolks of Eggs
well beaten, and four spoonfuls of Cream boiled and cold, it must be very
thick; put in a little Ambergreece, and as much Sugar, as will sweeten
them; a little Salt, and the Marrow of two good bones, cut in little
pieces. When your Beefs-guts are seasoned, fit them up and boil them.

TO MAKE RED DEAR

Take a piece of the Buttock of Beef, the leanest of it, and beat it with a
rowling-pin the space of an hour, till you think you have broken the grain
of it, and have made it very open both to receive the sowsing-drink, and
also to make it tender. Then take a pint of Vinegar, and a pint of
Claret-wine and let it lie therein two nights, and two days. Then beat a
couple of Nutmegs, and put them into the sowsing-drink; then Lard it. Your
Lard must be as big as your greatest finger for consuming. Then take
Pepper, Cloves, Mace and Nutmegs, and season it very well in every place,
and so bake it in Pye-paste, and let it stand in the oven six or seven
hours. And when it hath stood three hours in your oven, then put it in your
sowsing-drink as is aforesaid; and you may keep it a quarter of a year, if
it be kept close.

TO MAKE A SHOULDER OF MUTTON LIKE VENISON

Save the blood of your sheep, and strain it. Take grated bread almost the
quantity of a Peny loaf, Pepper, Thyme, chopp'd small; mingle these
Ingredients with a little of the blood, and stuff the Mutton. Then wrap up
your shoulder of Mutton, and lay it in the blood twenty four hours; prick
the shoulder with your Knife, to let the blood into the flesh, and so serve
it with Venison Sawce.

TO STEW A RUMP OF BEEF

Take a Rump of Beef, and season it with Nutmegs grated, and some Pepper and
Salt mingled together, and season the Beef on the Bony-side; lay it in a
pipkin with the flat-side downward. Take three pints of
Elder-wine-vinegar, and as much water, and three great Onions, and a bunch
of Rosemary tyed up together. Put them all into a Pipkin, and stew them
three or four hours together with a soft fire being covered close. Then
dish it up upon sippets, blowing off the fat from the Gravy; and some of
the Gra