Season your Steaks with Pepper & Nutmegs, and let it stand an hour in a
Tray then take a piece of the leanest of a Legg of Mutton and mince it
small with Suet and a few sweet herbs, tops of young Time, a branch of
Penny-royal, two or three of red Sage, grated bread, yolks of Eggs,
sweet Cream, Raisins of the Sun; work altogether like a Pudding, with
your hand stiff, and roul them round like Bals, and put them into the
Steaks in a deep Coffin, with a piece of sweet Butter; sprinkle a little
Verjuyce on it, bake it, then cut it up and roul Sage leaves and fry
them, and stick them upright in the wals, and serve your Pye without a
Cover, with the juyce of an Orange or Lemon.


_An excellent way of dressing Fish._

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and
water, and let it lie a while in it, then put it into a great Pipkin
with a cover, and put to it some six spoonfuls of water and four of
Vinegar, and as much of white-wine, a good deal of Salt a handful of
sweet herbs, a little white Sorrel, a few Cloves, a little stick of
Cinamon, a little Mace; put all these in a Pipkin close, and set it in a
Kettle of seething water, and there let it stew three hours.

_You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to
your mind._


_To fricate Sheeps-feet._

Take Sheeps-feet, slit the bone, and pick them very clean, then put them