ie up
both ends, the next day take it out of the cloth, and put it into
pickle; you must take off the fat and boil the pickle, put in a handful
of salt, a few bay leaves, a little whole Jamaica and black pepper, a
quart of stale strong beer, a little vinegar and alegar; if you make
the pickle very good, it will keep five or six months very well; if
your beef be not too much baked it will cut all in diamonds.

83. _To roll a_ BREAST OF VEAL _to eat cold_.

Take a large breast of veal, fat and white, bone it and cut it in two,
season it with mace, nutmeg, pepper and salt, in one part you may
strinkle a few sweet herbs shred fine, roll them tight up, bind them
will with coarse ickle, so boil it an hour and a half; you may make the
same pickle as you did for the beef, excepting the strong beer; when it
is enough to take it up, and bind it as you did the beef, so hang it up
whilst it be cold.

84. _To pot_ TONGUES.

Take your tongues and salt them with saltpetre, common salt and bay
salt, let them lie ten days, then take them out and boil them whilst
they will blanch, cut off the lower part of the tongues, then season
them with mace, pepper, nutmeg and salt, put them into a pot and send
them to the oven, and the low part of your tongues that you cut off lay
upon your tongues, and one pound of butter, then let them bake whilst
they are tender, then take them out of the pot, throw over them a
little more seasoning, put them into the pot you design to keep them
in, press them down very tight, lay over them a weight, and let them
stand all night, then cover them with clarified butter: You must not
salt your tongues as you do for hanging.

85. _How to pot_ VENISON.

Take your venison and cut it in thin pieces, season it with pepper and
salt, put it into your pot, lay over it some butter and a little
beef-suet, let it stand all night in the oven; when it is baked beat
them in a marble mortar or wooden-bowl, put in part of the gravy, and
all the fat you take from it; when you have beat it put into your pot,
then take the fat lap of a shoulder of mutton, take off the out-skin,
and roast it, when it is roasted and cold, cut it in long pieces the
thickness of your finger; when you put the venison into the pot, put it
in at three times, betwixt every one lay the mutton cross your pot, at
an equal distance; if you cut it the right way it will cut all in
diamonds; leave some of the venison to lay on the top, and cover it
wi