d-meat, and roll it up, and lay it
in with young chickens, pigeons and rabbets, some in quarters, some in
halves; sweet-breads, lamb-stones, cocks-combs, palates after they
are boiled, peeled, and cut in slices: tongues, either hogs or
calves, sliced, and some larded with bacon: whole yolks of hard eggs,
pistachia-nuts peeled, forced balls, some round, some like an olive,
lemon sliced, some with the rind on, barberries and oysters: season
all these with pepper, salt, nutmeg, and sweet-herbs, mix'd together
after they are cut very small, and strew it on every thing as you put
it in your pot: then put in a quart of gravy, and some butter on the
top, and cover it close with a lid of puff-paste, pretty thick. Eight
hours will bake it.

_To make Hams of Pork like Westphalia_:--To two large hams, or three
small ones, take three pounds of common salt, and two pounds and half
of brown coarse sugar; mix both together, and rub it well into the
hams, and let them lie seven days, turning them every day, and rub the
salt in them, when you turn them; then take four ounces of salt-petre
beat small, and mix with two handfuls of common salt, and rub that
well in your hams, and let them lie a fortnight longer: then hang them
up high in a chimney to smoke.

_To make a Ragoo of Pigs-Ears_:--Take a quantity of pigs-ears, and
boil them in one half wine and the other water; cut them in small
pieces, then brown a little butter, and put them in, and a pretty deal
of gravy, two anchovies, an eschalot or two, a little mustard, and
some slices of lemon, some salt, and nutmeg; stew all these together,
and shake it up thick. Garnish the dish with barberries.

_To collar a Pig_:--Cut off the head of your pig; then cut the body
asunder; bone it, and cut two collars off each side; then lay it in
water to take out the blood; then take sage and parsley, and shred
them very small, and mix them with pepper, salt, and nutmeg, and strew
some on every side, or collar, and roll it up, and tye it with coarse
tape; so boil them in fair water and salt, till they are very tender:
put two or three blades of mace in the kettle, and when they are
enough, take them up, and lay them in something to cool; strain out
some of the liquor, and add to it some vinegar and salt, a little
white-wine, and three or four bay-leaves; give it a boil up, and when
'tis cold put it to the collars, and keep them for use.

_A Fricasy of Double Tripe_:--Cut your tripe in slices, two i