very small and fine; and season it also with some
pepper, nutmeg, cloves, and mace also very small beaten, and salt,
and fill porkets guts, or Beef-guts: being well filled, hang them up
and dry them till the salt shine through them; and when you will
spend them, boil them and broil them.

To make all manner of Hashes.

_First, of raw Beef._

Mince it very small with some Beef-suet or lard, some sweet herbs,
pepper, salt, some cloves, and mace, blanched chesnuts, or almonds
blanched, and put in whole, some nutmeg, and a whole onion or two,
and stew it finely in a pipkin with some strong broth the space of
two hours, put a little claret to it, and serve it on sippets finely
carved, with some grapes or lemon in it also, or barberries, and
blow off the fat.

_Otherways._

Stew it in Beef gobbets, and cut some fat and lean together as big
as a good pullets egg, and put them into a pot or pipkin with some
Carrots cut in pieces as big as a walnut, some whole onions, some
parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves,
and as much water and wine as will cover them, and stew it the space
of three hours.

2. _Beef hashed otherways, of the Buttock._

Cut it into thin slices, and hack them with the back of your knife,
then fry them with sweet butter; and being fried put them in a
pipkin with some claret, strong broth, or gravy, cloves, mace,
pepper, salt, and sweet-butter; being tender stewed the space of an
hour, serve them on fine sippets, with slic't lemon, gooseberries,
barberries, or grapes, and some beaten butter.

3. _Beef hashed otherways._

Cut some buttock-beef into fine thin slices, and half as many slices
of fine interlarded Bacon, stew it very well and tender, with some
claret and strong Broth, cloves, mace, pepper, and salt; being
tender stewed the space of two hours, serve them on fine carved
sippets, _&c._

4. _A Hash of Bullocks Cheeks._

Take the flesh from the bones, then with a sharp knife slice them in
thin slices like Scotch collops, and fry them in sweet butter a
little; then put them into a Pipkin with gravy or strong broth and
claret, and salt, chopped sage, and nutmeg, stew them the space of
two hours, or till they be tender, then serve them on fine carved
sippets, _&c._

_Hashes of Neats Feet, or any Feet; as Calves, Sheeps, Dears,
Hogs, Lambs, Pigs, Fawns, or the like, many of the ways
following._

Boil them very tender, and b