remaine, you must beat the Saffron to powder, or else it will not
colour.


_To make Sausages without skins._

Take a leg of young Pork, two pound of Beef-suet, two handfuls of Sage,
two loaves of white bread, Salt and Pepper to your tast, halfe the pork,
and halfe the suet, must be very well beat in a stone Morter, the rest
cut very small, be sure to cut out all the gresles and Lenets in the
pork, when you have mixed these altogether, knead them into a stiffe
past with the yolks of two or three Eggs, so rowle them into Sausages.

_To dresse a Pike._

Take a Male Pike, rub his skin off whil'st he lives, with bay salt,
having well cleared the outside, lay him in a large Dish or Tray, open
him so as you break not his gall, cut him according to the size of the
fish, in two or three peices, from the head to the taile must be slit,
this done, they are to be layd as flat as you can, in a great Dish or
Tray, poure upon it halfe a pint of White wine-Vinegar, more or lesse,
according to the size of the Fish, then strew upon the inside of the
Fish, white Salt plentifully, Bay salt beaten very small is better,
whilest this is a doing, let a Skellet with a sufficient quantity of
Renish Wine, or good white Wine be pat over the fire, with the Wine,
Salt, Ginger, Nutmeg, an Onion, foure or five Cloves of Garlick, a bunch
of sweet herbs, _viz_. Sweet Marjoram, Rosemary, peel of halfe a Lemon,
let these boyl to the heighth, put in the Pike, with the Vinegar, in
such manner as not to quench or allay, if possibly the heat of the
Liquor, but the thickest peece first that will aske most boyling, and