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{148} How to bake a swan In a Pie

Take your swan bone & parboyle her a little then season her
with cloves, mace, pepper & salt & bake her in good past & send
her in hott; you may put in some clarret into it when it is
Baked lay some beefe dust beat fine in the Bottome of your pie
& butter on the top of your swan; beat the suit with a Rowling pin

To bake a Rump of Beefe
Take a little rump of beefe after it hath bin salted
one night take parsley thine savery margerum & a
little pennyroyall, chop these herbs very small & take the
yolks of hand eggs & a little grated bread and a little salt &
a good piece of new butter mingle those with your chopt
herbs & stuff your beefe with it then put your beefe into an earthen
pott such as you put butter in & put to it a little water
& some sliced onions & some pep take some parsley tine
& savory & put them over your beefe then make up your pott close
with past sett it into your oven with great hory hold bread &
when it is baked enough lay your Rump of beefe in a dish with
some sippits laid all over your bottom of the dish & pour all the
gravie over it/

A Pudding of a Leg of Mutton

Pare a Round hole in your mutton as the bignesse of your
pudding then take part of that meat & parboyle it; &
chop as small as pymeat; then take a pint of oysters and
parboyle them chop halfe of them with the Mutton; then take A
Little grated bread & halfe a nutmeg A Little pep ginger
& some sugar a little savory thine margorum & the yolkes of
10 hard eggs chop 1 & the marrow of one bone & a little leamon
& orrange pill lemper ad with a pint of white wine the rest of
the wine must be stored with the oysters & the gravie with comes
from the mutton; & when you have done squeeze the juice
of an orrange into it & to serve it up/

{148} How to bake a swan In a Pie

Take your swan bone & parboyle her a little then season her
with cloves, mace, pepper & salt & bake her in good past & fond
her in hott; you may put in some clarrot into it when it is
Baked lay some beefe dust beat fine in the Bottome of your pie
& butter on the top of your swan; beat the suit with a Rowling pin

To bake a Rump of Beefe
Take a little rump of beefe after it hath bin salted
one night take parsley thine savory margorum & a
little pennyroyall, chop these herbs very small & take the
yolks of hand eggs & a little grated bread and a little salt &
a good piece of new butter mingle those with your chopt
herbs & stuff your beefe with it then put your beefe into an earthen
pott such as you put butter in & put to it a little water
& some sliced onions & some pep take some parsley tine
& savory & put them over your beefe then make up your pott close
with past sett it into your oven with great hory hold bread &
when it is baked enough lay your Rump of beefe in a dish with
some sippits laid all over your bottom of the dish & pour all the
gravie over it/

A Pudding of a Leg of Mutton

Pare a Round hole in your mutton as the bignesse of your
pudding then take part of that meat & parboyle it; &
chop as small as pymeat; then take a pint of oysters and
parboyle them chop halfe of them with the Mutton; then take A
Little grated bread & halfe a nutmeg A Little pea ginger
& some sugar a little savory thine margarum & the yolkes of
10 hard eggs chop 1 & the marrow of one bone & a little leamon
& orrange pill lemper ad with a pint of white wine the rest of
the wine must be stored with the oysters & the gravie with comes
from the mutton; & when you have done squeeze the juice
of an orrange into it & to serve it up/