terwards, and served
dry, or lard the Fowls, bone and roul them.

_To souce a Leg of Veal._

Take a leg of veal, bone it and lard it, but first season the lard
with pepper, cloves, & mace, lard it with great lard as big as your
little finger, season the veal also with the same seasoning & some
salt with it; lard it very thick then have all manner of sweet herbs
minc't and strew'd on it, roul it like a collar of brawn, and boil
it or stew it in the oven in a pipkin, with water, salt, and
white-wine, serve it in a collar cold, whole or in slices, or put
away the liquor, and fill it up with butter, or bake it with butter
in a roul, jelly it, and mix some of the broth with almond milk, and
jellies in slices of two collars, when you serve it.

_Otherways._

Stuff or farse a leg of veal; with sweet herbs minc't, beef-suet,
pepper, nutmeg, and salt, collar it, and boil or bake it; being
cold, either serve it dry in a collar, or in slices, or in a whole
collar with gallendines of divers sorts, or in thin slices with oyl
and vinegar.

Thus you may dress any meat, venison, or Fowls.

_To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,_ &c.

Take a bullocks cheek or flank of beef and lay it in peter salt four
days, then roul it as even as you can, that the collar be not bigger
in one place than in another boil it in water and salt, or amongst
other beef, boil it very tender in a cloth as you do brawn, and
being tender boil'd take it up, and put it into a hoop to fashion it
upright and round, then keep it dry, and take it out of the clout,
and serve it whole with mustard and sugar, or some gallendines. If
lean, lard it with groat Lard.

_To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef._

Take the flank of beef, take out the sinewy & most of the fat, put
it in pickle with as much water as will cover it, and put a handful
of peter-salt to it, let it steep three days and not sift it, then
take it out and hang it a draining the air, wipe it dry, then have a
good handful of red sage, some tops of rosemary, savory, marjoram,
tyme, but twice as much sage, mince them very small, then take
quarter of an ounce of mace, and half as many cloves with a little
ginger, and half an ounce of pepper, and likewise half an ounce of
peter-salt; mingle them together, then take your beef, splat it, and
lay it even that it may roul up handsomely in a collar; then take
your seasoning of herbs and spices,