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{146 } A Haggis Pudding

Seeth a Calves Chaldron & when it is cold chop it with Beefe very fine
& put to it parsley time Margorum [vilets] Leaves & pennyroyall
of each an handfull & chop them altogether; then put in Creame
Grated Bread Eggs Cloves mace pepper Sugar Currance Reasons
& Rosewater, so make your pudding & boyle or Bake itt

How to Bake Venison or Beefe in potts
to keep all the yeare

Take your Hanch of venison & take out all the Sinnues
part of the Leg having a Large fillit as you have of veile, take
out the bone as whole as you can from the flesh then take pepper
salt cloves Nutmeggs cloves must be Least of the Spices
mix your Seasoning altogether stopping your venison therewi^th
as you do Beefe then Role it up close & put the fat side of your
venison downwards into the pott covering it all over with
2 ^li of New Butter, then cover it with a plate & stop it close with
past; then put it into the Oven being as hott as for Venison
Let it stand one hour Longer in the Oven than a venison
pastie then dray your pott & Lay a Trencher over your meat
& Lay a cleane weight over it that the Butter may cover the
Trencher; then Let it stand till it be cold, then cover it againe
with the plate & keep it so;

To Boyle a Brest of Mutton

Take a brest of Mutton not too fatt halfe roasted
& cut it the Long way, boyle it with a Little Broth &
Gravie Clerrit vergis A Little thime & winter Savory
Margerum & grosse pepper so stew it serve it up with slices
of Leamon & Sippits of Bread /