they are almost cold, then take them out and lay them in
a basket upon a clean linnen cloth to cool. If they are well seasoned, they
will keep twelve or fifteen days; provided you keep them in a good place,
not moist, nor of any bad smell. You must still turn them and remove them
from one place to another.

SCOTCH COLLOPS

My Lord of Bristol's Scotch Collops are thus made: Take a leg of fine
Sweet-Mutton, that, to make it tender, is kept as long as possible may be
without stinking. In Winter seven or eight days. Cut it into slices with a
sharp Knife as thin as possibly you can. Then beat it with the back of a
heavy Knife, as long as you can, not breaking it in pieces. Then sprinkle
them with Salt, and lay them upon the Gridiron over a small Charcoal-fire,
to broil, till you perceive that side is enough, and before any moisture
run out of them upon the fire. Then lay the Collops into a warm dish close
covered, till the Gravy be run out of them. Then lay their other side upon
the Gridiron, and make an end of broiling them, and put them again into the
dish, where the former Gravy run out. Add to this more Gravy of Mutton,
heightened with Garlike or Onions, or Eschalots; and let them stew a while
together, then serve them in very hot.

They are also very good of a Rump of tender Beef.

TO ROST WILD-BOAR

At Franckfort, when they rost Wild-boar (or Robuck or other Venison) they
lay it to soak, six or eight or ten days (according to the thickness and
firmness of the piece and Penetrability of it) in good Vinegar, wherein is
Salt and Juniper-berries bruised (if you will, you may add bruised Garlick
or what other _Haut-goust_ you like) the Vinegar coming up half way the
flesh, and turn it twice a day. Then if you will, you may Lard it.

When it is rosted, it will be very mellow and tender. They do the like with
a leg or other part of Fresh-pork.

PYES

I made good Pyes there with two Hares, a good Goose and (as much as the
Goose is) the lean of fresh good Pork, all well hashed and seasoned; then
larded with great Lardons well seasoned (first sprinkled with Vinegar and
Wine) and covered with Bay-leaves, and sheets of Lard; then laid inpast,
and baked.

I made also good Pyes of Red-Deer, larding well the lean, then laying
under it a thick Plastron (or Cake of a Finger thick) of Beef-suet, first
chapped small, and seasoned well with Pepper and Salt, then beaten into a
Cake fit for the meat. And another such Cake u