yal, and roul it up in a ball with some butter,
prick it up in the pigs belly and roast him; being roasted, make
sauce with butter, vinegar, the brains, and some barberries.

_Otherways._

Draw out his bowels, and flay it but only the head-truss the head
looking over his back; and fill his belly with a pudding made of
grated bread, nutmeg, a little minced beef-suet, two or three yolks
of raw eggs, salt, and three or four spoonfuls of good cream, fill
his belly and prick it up, roast it and baste it with yolks of eggs;
being roasted, wring on the juyce of a lemon, and bread it with
grated bread, pepper, nutmeg, salt, and ginger, bread it quick with
the bread and spices.

Then make sauce with vinegar, butter, and the yolks of hard eggs
minced, boil them together with the gravy of the Pig, and serve it
on this sauce.

_To roast Hares with their several stuffings and sauces._

Take a hare, flay it, set it, and lard it with small lard, stick it
with cloves, and make a pudding in his belly with grated bread,
grated nutmeg, beaten cinamon, salt, currans, eggs, cream, and
sugar; make it good, and stiff, fill the hare and roast it: if you
would have the pudding green, put juyce of spinage, if yellow,
saffron.

_Sauce._

Beaten cinamon, nutmeg, ginger, pepper, boil'd prunes, and currans
strained, muskefied bisket-bread, beaten into powder, sugar, and
cloves, all boiled up as thick as water-grewel.

_To roast a Hare with the skin on._

Draw a hare (that is, the bowels out of the body) wipe it clean, and
make a farsing or stuffing of all manner of sweet herbs, as tyme,
winter-savory, sweet Marjoram, and parsley, mince them very small,
and roul them in some butter, make a ball thereof, and put it in the
belly of the hare, prick it up close, and roast it with the skin and
hair on it, baste it with butter, and being almost roasted flay off
the skin, and stick a few cloves on the hare; bread it with fine
grated manchet, flower, and cinamon, bread it good and thick, froth
it up, and dish it on sauce made of grated bread, claret-wine,
wine-vinegar, cinamon, ginger, sugar, and barberries, boil it up to
an indifferency.

_Several Sauces belonging to Rabits._

1. Beaten butter, and rub the dish with a clove of garlick.

2. Sage and parsley minced, roul it in a ball with some butter,
and fill the belly with this stuffing.

3. Beaten butter with lemon and pepper.

4. In the French fashion, onion