ound of beef-suet or marrow shred small, with sweet-marjoram, parsley
and shalots, take the hare, cut it in pieces, season it with mace,
pepper, salt and nutmeg, then bake it either in cold or hot paste, and
when it is baked, open it and put to it some melted butter.

98. _To make_ PIG _Royal_.

Take a pig and roast it the same way as you did for lamb, when you draw
it you must not cut it up, when it is cold you must lard it with bacon,
cut not your layers too small, if you do they will melt away, cut them
about an inch and a quarter long; you must put one row down the back,
and one on either side, then strinkle it over with a few breadcrumbs
and a little salt, and set it in the oven, an hour will bake it, but
mind your oven be not too hot; you must take another pig of a less
size, roast it, cut it up, and lie it on each side: The sauce you make
for a roast pig will serve for both.

This is proper for a bottom dish at a grand entertainment.

99. _To roast_ VEAL _a savoury Way_.

When you have stuffed your veal, strow some of the ingredients over it;
when it is roasted make your sauce of what drops from the meat, put an
anchovy in water, and when dissolved pour it into the dripping-pan with
a large lump of butter and oysters: toss it up with flour to thicken
it.

100. _To make a_ HAM PIE.

Cut the ham round, and lay it in water all night, boil it tender as you
would do for eating, take off the skin, strew over it a little pepper,
and bake it in a deep dish, put to it a pint of water, and half a pound
of butter; you must bake it in puff-paste; but lay no paste in the
bottom of the dish; when you send it to the table send it without a
lid.

It is proper for a top or bottom dish either summer or winter.

101. _To make a_ NEAT's TONGUE PIE.

Take two or three tongues, (according as you would have your pie in
bigness) cut off the roots and low parts, take two ounces of saltpetre,
a little bay salt, rub them very well, lay them on an earthen dish with
the skin side downwards, let them lie for a week or ten days, whilst
they be very red, then boil them as tender as you would have them for
eating blanch and season with a little pepper and salt, flat them as
much as you can, bake them in puff paste in a deep dish, but lay no
paste in the bottom, put to them a little gravy, and half a pound of
butter; lay your tongues with the wrong side upwards, when they are
baked turn them, and serve it up without a lid.