herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat’s tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.

83. To roll a BREAST OF VEAL to eat cold.

Take a large breast of veal, fat and white, bone it and cut it in two, season it with mace, nutmeg, pepper and salt, in one part you may strinkle a few sweet herbs shred fine, roll them tight up, bind them will with coarse ickle, so boil it an hour and a half; you may make the same pickle as you did for the beef, excepting the strong beer; when it is enough to take it up, and bind it as you did the beef, so hang it up whilst it be cold.

84. To pot TONGUES.

Take your tongues and salt them with saltpetre, common salt and bay salt, let them lie ten days, then take them out and boil them whilst they will blanch, cut off the lower part of the tongues, then season them with mace, pepper, nutmeg and salt, put them into a pot and send them to the oven, and the low part of your tongues that you cut off lay upon your tongues, and one pound of butter, then let them bake whilst they are tender, then take them out of the pot, throw over them a little more seasoning, put them into the pot you design to keep them in, press them down very tight, lay over them a weight, and let them stand all night, then cover them with clarified butter:  You must not salt your tongues as you do for hanging.

85. How to pot VENISON.

Take your venison and cut it in thin pieces, season it with pepper and salt, put it into your pot, lay over it some butter and a little beef-suet, let it stand all night in the oven; when it is baked beat them in a marble mortar or wooden-bowl, put in part of the gravy, and all the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces the thickness of your finger; when you put the venison into the pot, put it in at three times, betwixt every one lay the mutton cross your pot, at an equal distance; if you cut it the right way it will cut all in diamonds; leave some of the venison to lay on the top, and cover it with clarified butter; to keep it for use.