the pot, and lay the beef upon it, to brown; turn it that it may brown
on both sides. Put a pint of claret, and some allspice and cloves,
into the liquor, and boil some balls made of the stuffing in it.


MUTTON AND LAMB.

Six or seven pounds of mutton will roast in an hour and a half. Lamb
one hour. Mutton is apt to taste strong; this may be helped by soaking
the meat in a little salt and water, for an hour before cooking.
However, unless meat is very sweet, it is best to corn it, and boil
it.

Fresh meat should never be put in to cook till the water boils; and it
should be boiled in as little water as possible; otherwise the flavor
is injured. Mutton enough for a family of five or six should boil an
hour and a half. A leg of lamb should boil an hour, or little more
than an hour, perhaps. Put a little thickening into boiling water;
strain it nicely; and put sweet butter in it for sauce. If your family
like broth, throw in some clear rice when you put in the meat. The
rice should be in proportion to the quantity of broth you mean to
make. A large table spoonful is enough for three pints of water.
Seasoned with a very little pepper and salt. Summer-savory, or sage,
rubbed through a sieve, thrown in.


PORK.

Fresh pork should be cooked more than any other meat. A thick shoulder
piece should be roasted full two hours and a half; and other pieces