Onion
peeled and quartered, and two bay-leaves, before you put them into the
oven. Before they are set in, you do not fill them with water to the top,
least any should spill in sliding them in; but fill them up by a bowl
fastned to a long Pole. No water must be put in, after the oven is closed
(nor the oven ever be opened, till after all is throughly baked) and
therefore you must put in enough at first to serve to the last; you must
rowl your Collars as close as may be, that no air may be left in the folds
of them: and sow them up in exceeding strong cloth, which a strong man must
pull as hard as He can in the sowing. Their cloths must not be pulled off,
till the Collars have been three or four days out of the oven, least you
pull off part of the Brawn with them. You may put the same proportion of
Pepper, Cloves, &c. into the Souce drink as you did in the baking them;
which at either time (especially at first) give them a fine taste. The
Souce-drink is made of six shillings Beer, and Thames or River-water, of
each an equal quantity, well boiled with Salt. When boiled and cold, put in
to it two or three quarts of skimmed Milk, only to colour it; and so change
it once in three Weeks. Tender Brawn sliced thin, and laid Sallet-wise in a
dish as the sliced Capon, and seasoned with Pepper, Salt and Vinegar and
Oyl, with a little Limon, is a very good Sallet.

SALLET OF COLD CAPON ROSTED

It is a good Sallet, to slice a cold Capon thin; mingle with it some
Sibbolds, Lettice, Rocket and Tarragon sliced small. Season all with
Pepper, Salt, Vinegar and Oyl, and sliced Limon. A little Origanum doth
well with it.

MUTTON BAKED LIKE VENISON, SOAKING EITHER IN THEIR BLOOD

Take a large fat loin of Mutton (or two) boned after the manner of Venison.
Season it well to your taste with Pepper and Salt. Then lay it to steep all
night in enough of the sheep's blood, to cover it over, and soak well into
it. Then lay it into the past, with all the clotted thick blood, under it,
upon it, and hanging about it. You may season the blood with Pepper and
Salt, before you lay the meat in it. But though you do not, it will not be
amiss, so as the meat be seasoned high enough. Then bake it as you do an
ordinary Pasty; and you may put gravy of Mutton or strong broth into it.
You may do it in a dish with past; as My Lady of Newport doth Her Venison.
This way of steeping in blood before you bake it, is very good also for
Venison.

TO MAKE AN E