Take fat pork cut in slices or mince, season it with pepper, salt,
sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the
beef and stuff it the night before cooked; put some bones across the
bottom of the pot to keep from burning, put in one quart Claret wine,
one quart water and one onion; lay the round on the bones, cover close
and stop it round the top with dough; hang on in the morning and stew
gently two hours; turn it, and stop tight and stew two hours more;
when done tender, grate a crust of bread on the top and brown it
before the fire; scum the gravy and serve in a butter boat, serve it
with the residue of the gravy in the dish.


_To Dress a Turtle_.

Fill a boiler or kettle, with a quantity of water sufficient to scald
the callapach and Callapee, the fins, &c. and about 9 o'clock hang up
your Turtle by the hind fins, cut of the head and save the blood, take
a sharp pointed knife and separate the callapach from the callapee, or
the back from the belly part, down to the shoulders, so as to come at
the entrails which take out, and clean them, as you would those of any
other animal, and throw them into a tub of clean water, taking great
care not to break the gall, but to cut it off from the liver and throw
it away, then separate each distinctly and put the guts into another
vessel, open them with a small pen-knife end to end, wash them clean,
and draw them through a woolen cloth, in warm water, to clear away the
slime and then put them in clean cold water till they are used with
the other part of the entrails, which must be cut up small to be mixed
in the baking dishes with the meat; this done, separate the back and
belly pieces, entirely cutting away the fore fins by the upper joint,
which scald; peal off the loose skin and cut them into small pieces,