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142
To Roast A Shoulder of Mutton In Blood
Take some blood from a shop as you do for puddings
cut of the bone to the knuckle above the shoulder pretty well with a
rolling pin, lay it on the blood whilst it is warm and let it lie
in the blood all night; then take some beefefluid shred small and
some white bread grated a little pop beaten and salt and nutmegg
and a litttle thime shroad very small mix all those with some of the blood
then beat all those in a morter with a knife raise up the skin and flesh
of the shoulder of mutton on the back in inside place and stuff
it with this then lay a sheeps call close about it and so roll it; it will
take more time in roasting then ordinary shouder of mutton
serve it up in it own gravie
Beefe Steamede to eat cold
you must take a thick piece of buttock beefe ^without skin
bone or fatt, it must be very good beefe; boal it while it be
very low or ready to break injurd or lard it well with bacon
the bacon must be so as oned with vineger pop and salt, then put your
beefe up in to an () up an up on a little fire put no
water in but cover it with the steame may fall in a jame, and then
will be liquor enough to store it, it must be very close
covered and then beefe very well so as one does with pop and salt and
some cloves and then it is slow'd enough take it out of the same
while it is hot and so drain it and eat it when it is cold
To Dresse a pike
Take a pike and rub his skin of while he lives with bay salt
Once you have cleaned the outside lay him in a large dish, open
him and you break not the gall lay the pike on the ston =
pan as fast as you can wither whole or cut in pieces
pour up on it a pint of white wine vinegar; or more of less
according to the largeness of the dish of fish salt your fish well
in the inside while this is adding have; ready some white wine
then some salt ginger nutmeg onion water and cloves of garlick
a bunch of herbs as sweet margerum rosemary some
leamon pike