e shred mace, nutmeg and salt, about half a
pound of currans, the juice of a lemon, and sugar to your taste, then
bake them in puff-paste; you may either fry or bake them.

They are proper for a side-dish.

123. _To make_ BEEF-ROLLS.

Cut your beef thin as for scotch collops, beat it very well, and season
it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram,
parsley, thyme, and a little onion shred small, rub them on the collops
on one side, then take long bits of beef-suet and roll in them, tying
them up with a thread; flour them well, and fry them in butter very
brown; then have ready some good gravy and stew them an hour and half,
stirring them often, and keep them covered, when they are enough take
off the threads, and put in a little flour, with a good lump of butter,
and squeeze in some lemon, then they are ready for use.

124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS.

Take five or six salt herrings, wash them very well, lay them in a
pretty quantity of water all night to take out the saltness, season
them with a little black pepper, three or four middling onions pill'd
and shred very fine lay one part of them at the bottom of the pie, and
the other at the top; to five or six herrings put in half a pound of
butter, then lay in your herrings whole, only take off the heads; make
them into a standing pie with a thin crust.

125. _How to_ COLLAR PIG.

Take a large pig that is fat, about a month old, kill and dress it, cut
off the head, cut it in two down the back and bone it, then cut it in
three or four pieces, wash it in a little water to take out the blood:
take a little milk and water just warm, put in your pig, let it lie
about a day and a night, shift it two or three times in that time to
make it white, then take it out and wipe it very well with a dry cloth,
and season it with mace, nutmeg, pepper and salt; take a little shred
of parsley and strinkle over two of the quarters, so roll them up in a
fine soft cloth, tie it up at both ends, bind it tight with a little
filletting or coarse inkle, and boil it in milk and water with a little
salt; it will take about an hour and a half boiling; when it is enough
bind it up tight in your cloth again, hang it up whilst it be cold. For
the pickle boil a little milk and water, a few bay leaves and a little
salt; when it is cold take your pig out of the cloths and put it into
the pickle; you must shift it out of your pickle two or three