se you can get, wash and boil them in fair
water, when they boil scum them, and put in a piece of interlarded
bacon about two pound, put in also a bundle of mint, or other sweet
herbs; boil them not too thick, serve the bacon on sippets in thin
slices, and pour on the broth.

_Pottage without sight of Herbs._

Mince your herbs and stamp them with your oatmeal, then strain them
through a strainer with some of the broth of the pot, boil them
among your mutton, & some salt; for your herbs take violet leaves,
strawberry leaves, succory, spinage, lang de beef, scallions,
parsley, and marigold flowers, being well boil'd, serve it on
sippets.

_To make Sausages._

Take the lean of a leg of pork, and four pound of beef-suet, mince
them very fine, and season them with an ounce of pepper, half an
ounce of cloves and mace, a handful of sage minced small, and a
handful of salt; mingle all together, then brake in ten eggs, and
but two whites; mix these eggs with the other meat, and fill the
hogs guts; being filled, tie the ends, and boil them when you use
them.

_Otherways._

You may make them of mutton, veal, or beef, keeping the order
abovesaid.

_To make most rare Sausages without skins._

Take a leg of young pork, cut off all the lean, and mince it very
small, but leave none of the strings or skins amongst it; then take
two pound of beef-suet shred small, two handfuls of red sage,
a little pepper, salt, and nutmeg, with a small peice of an onion;
mince them together with the flesh and suet, and being finely
minced, put the yolks of two or three eggs, and mix all together,
make it into a paste, and when you will use it, roul out as many
peices as you please in the form of an ordinary sausage, and fry
them. This paste will keep a fortnight upon occasion.

_Otherways._

Stamp half the meat and suet, and mince the other half, and season
them as the former.

_To make Links._

Take the fillet or a leg of pork, and cut it into dice work, with
some of the fleak of the pork cut in the same form, season the meat
with cloves, mace and pepper, a handful of sage fine minced, with a
handful of salt; mingle all together, fill the guts and hang them in
the air, and boil them when you spend them. These Links will serve
to stew with divers kinds of meats.

* * * * *
* * * *

SECTION II.

_An hundred and twelve excellent wayes for the dr