_Clary_ and _Eggs,_ From the same.

Take eight or ten Eggs; beat them well in a Porringer; then take some Clary
Leaves, and chop them small; add a little Pepper and Salt, and some Onion
chopt small. This Mixture must be fry'd in hot Lard or Hog-Seam, and serve
it with Slices of Lemon.



To stew a _Pig._ From the same.

Roast a Pig till it is hot; then take off the Skin and cut it in pieces;
then take some White Wine and good Gravey, and stew it with an Onion, some
Pepper, Salt, some Nutmeg, a little sweet Marjoram, and some Elder Vinegar,
with some Butter; and when it is enough, lay it upon Sippits, and garnish
with sliced Lemon.



To stew a _Pig_ another way. From the same.

Roast a Pig till you can take off the Skin; cut it then in small pieces,
and stew it in White Wine, with a bunch of sweet Herbs, an Onion, some
Pepper and Salt, a few Cloves, or a little sweet Marjoram powder'd. When it
is enough, strain off the Liquor it was boil'd in, and in some of that put
some Mushrooms, and thicken it with Cream, and it will make an excellent
Dish. You may garnish it with sliced Lemon and pickled Barberries.