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{140} To Souce a Pigg

Take a good fatt Pig about 3 weeks old Seald it very well & open
& wash him Cleane from his Blood, t^hen bone him very handsomely
taking as little meat away w^ith t^he bones as you can, t^hen som dainty
Sweet herbs, as Sweet Margerine Time Rosemary Savory & t^he Like
Shread very small mingled w^ith Nutmegs Shieod very small, & a Little
maes & poy pund & a Little Salt, & as you role it up in fashion of
a Collar of Broaund Straw between & only touch some of those herbs
so ordered & t^hen tie it up In a Cleane Cloth, & boyle it londer in this
Liquor ^made as followeth; take a pint and half of white wine & a pint of
& half of Excellent wine vinegar, or good vergis, & a pint of
Spring water & a handfull of Salt; put in y^our pig after it is lyde up
& boyle it till it be tender t^hen take it up w^hen it is cold take it out of t^he
Bag & keep it in y^our Liquor it was boyled in, a faire fatt pig will
make 2 Gallons you may Eat it w^ith vinegar & Sugar

A French Pottage

Take a piece of a Leg of veile & a piece of a Leg of Mutton
& a piece of Beefe & put it Into a pot a boyling; & w^hen it is boyled
to a very brown Strong Broth take it out t^he moat & put in
Pigeions & passed Coxe Combs & Saffages of foret Moat put in
Severall a Bundell all of Sweet herbs & some Spinnage of each A
handful & 20 or 30 Sparrow grasses & some Sugar Mace & A
Little vergis t^hen beat in 2 or 3 yolks of eggs, & shake t^hem well
together & serve then it up w^ith some tops of Bread

A Goose to Eat Cold

Take a fatt stubtle goose & salt it within & without & so let
it lie a week & so hang it over t^he smoak of a wood fire in A
Chimnie not too hot, & w^hen it is dry take it down & boyle it
& serve it up Cold w^ith Tongues or Collord Beefe or any such
cold Meat