When the wild-fowl are dressed take a paste-pin, and beat them on the
breast 'till they are flat; before you roast them season them with
mace, nutmeg, pepper and salt; you must not roast them over much; when
you dreaw them season them on the out-side, and set them on one end to
drain out the gravy, and put them into your pot; you may put in two
layers; if you press them very flat, cover them with clarified butter
when they are cold.


87. _How to pot_ BEEF.

Take two pounds of the slice or buttock, season it with about two
ounces of saltpetre and a little common salt, let it lie two or three
days, send it to the oven, and season it with a little pepper, salt and
mace; lay over your beef half a pound of butter or beef suet, and let
it stand all night in the oven to stew; take from it the gravy and the
butter, and beat them (with the beef) in a bowl, then take a quarter of
a pound of anchovies, bone them, and beat them too with a little of the
gravy; if it be not seasoned enough to your taste, put to it a little
more seasoning; put is close down in a pot, and when it is cold cover
it up with butter, and keep it for use.


88. _To Ragoo a_ RUMP _of_ BEEF.

Take a rump of beef, lard it with bacon and spices, betwixt the
larding, stuff it with forced meat, made of a pound of veal, three
quarters of a pound of beef-suet, a quarter of a pound of fat bacon
boiled and shred well by itself, a good quantity of parsley, winter
savoury, thyme, sweet-marjoram, and an onion, mix all this together,