Take the Bloud of either the Deer or the Sheep, and strain it, and put
therein some grated Bread and Salt, and some Thyme plucked from the
Stalks, then wrap your Meat in it and rost it, and when you see the
bloud to be dry upon it, baste it well with butter, and make sauce for
it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon,
salt it a little in the rosting, but not too much; you may stick it with
Rosemary if you will.


85. _To stew a Pig._

Lay a large Pig to the Fire, and when it is hot, skin it, and cut it
into divers pieces, then take some white wine and strong broth, and stew
it therein with an Onion or two cut very small, a little Pepper, Salt,
Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and
Gravie; when it is enough, lay Sippets of French Bread in your Dish, and
put your Meat thereon.

Garnish your Dish with Oranges and Limons.


86. _To make a Fricasie of Sheeps feet._

Take your Sheeps feet tenderly boiled, and slit them, and take out the
knot of hair within, then put them into a Frying-pan with as much water
as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle
of sweet herbs, and some plumped Currans; when they are enough, put in
some Butter, and shake them well together, then lay Sippets into a Dish,
and put them upon them with a Skimmer, then put into your Liquor a
little Vinegar, the yolks of two or three Eggs, and heat it over the