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Sassages another way. {135}
Take to 1 ^lb & 1/2 of the Leanest veile cut Into Little bitts take a quarter of
a lb of beefe suit & 1 ^lb of Bacon both cut small & beat itt in a morter
till it be Like past, & as you pound it pick out the strings then season
it; with feat Spices of all sorts, & a good hand full of sweet herbs; be=
=sure of Sage 2 Anchovies beat well in; an Onion chopt small, all
this must be beat well together with salt, & 2 Eggs white & yolkes
Lett your herbs be chopt small & when they are beat enough Lett
them Lie a while & Role them up in flouer /
A Good sauce for a Hare
Take youre hare & stuff the belly with sweet herbs & a few shallots
then bast it with milk till it be halfe rosted, then bast it with Butter till it
is reddy, then draw it or take out the herbs & straine out the Juce
between two trenchers Into A Sauce pan & put to it a good deale
of butter a Little Mustard halfe of nutmeg grated, one Anchovie
Shake altogether & put it to youre Hare & so serve it up /
To Dresse a Pigg
Take youre Pig & flea of the skin up to the neck, then cut the
Pig of from the skin into 4 quarters then take the skin with the head
at it or Show it up with a pudding in it, which must made with a quart
of Creame 6 Eggs 3 Penny lobes grated, a good hand full of sweet
herbs shread small, 1/2 a ^lb of currances a Little Nutmeg & Suger; then
Set it Into the oven when it is Baked Send it to the Table with the quarters
about the Pig Like Lambe