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25
A Leg of Mutton forced
Take the meat out of the leg close to the skin & bone
mince it with a pound of beef suet & a good quantity of time
parselie & onion beat it in mortar season it with savoury
spice and 2 anchovys then wash the inside of the skin with the
batter of eggs and fill it, baste, flower, & bake it the sauce
may be season'd gravy & put to it a ragalia of Cucumbers
colliflowers and french beans
Sausages
Take pork more lean than fatt and sliced it then take off
the slick of pork & mince it season each apart with minced
sage & pretty high with savoury juice clear your small gutts
& fill them mixing some bitts of fat between the minced meat
sprinkle a little wine & twice fill the better then tye them in links
To Pickle Mellons or large Cucumbers
Take a sliver out of the sides of each & take out all
the pulp and file it with scraped horse raddish sliced gra
garlick ginger whole pepper and large mace put the sliver in
again and tye them [] with a thread then take for the pickle
The best white wine vinegar an handful of salt a quar=
ter'd nutmeg & large mace whole pepper & cloves 2 or 3 races
of ginger boil'd together and seamed
pour it to the mellons boiling hott stow them down close
2 days when you intend to green them set them over the fire
in a bell mettal [] pot till they are scalding hot and
green then put them into A Earthen pots stow them down
close when [] they are cold stow cover them down as with a
[] wet bladder and leather
To pickle gerkins
Take your Small hard rough smouth at one end
Cucumbers wipe them clean and put them in water and salt
2 or 3 days strong enough to bear an eggs then put some
dill seed at the bottom of your pot and take the same
pickle as the mellons and pour it to the gerkins boyling hot
stow the them down close 2 or 3 days green then in a bell
mettal pot and cover them close as before
To Pickle Walnuts
Scald them till the outer skin will wipe off and put them into
a brine strong enough to bear and egg 9 or 10 days then