Pork._

Flay it and cut it into thin slices, salt it, and broil it on the
embers in a dripping-pan of white paper, and serve it on the paper
with vinegar and pepper.

_To broil Chines of Pork._

Broil them as you do the rack, but bread them and serve them with
vinegar and pepper, or mustard and vinegar.

Or sometimes apples in slices, boil'd in beer and beaten butter to a
mash.

Or green sauce, cinamon, and sugar.

Otherways, sage and onions minced, with vinegar and pepper boil'd in
strong broth till they be tender.

Or minced onions boil'd in vinegar and pepper.

_To broil fat Venison._

Take half a hanch, and cut the fattest part into thick slices half
an inch thick; salt and broil them on the warm embers, and being
finely soaked, bread them, and serve them with gravy only.

Thus you may broil a side of venison, or boil a side, fresh in water
and salt, then broil it and dredge it, and serve it with vinegar and
pepper.

Broil the chine raw as you do the half hanch, bread it and serve it
with gravy.

_To fry Lambs or Kids Stones._

Take the stones, parboil them, then mince them small and fry them in
sweet butter, strain them with some cream, some beaten cinamon,
pepper, and grated cheese being put to it when it is strained, then
fry them, and being fried, serve them with sugar and rose-water.

Thus may you dress calves or lambs brains.

_To carbonado Land or Water Fowl._

Being roasted, cut them up and sprinkle them with salt, then scoch
and broil them and make sauce with vinegar and butter, or juyce of
orange.

_To dress a dish of Collops and Egg the best way for service._

Take fine young and well coloured bacon of the ribs, the quantity of
two pound, cut it into thine slices and lay them in a clean dish,
toste them before the fire fine and crisp; then poche the eggs in a
fair scrowred skillet white and fine, dish them on a dish and plate,
and lay on the colops, some upon them, and some round the dish.

_To broil Bacon on Paper._

Make the fashion of two dripping-pans of two sheets of white paper,
then take two pound of fine interlarded bacon, pare off the top, and
cut the bacon into slices as thin as a card, lay them on the papers,
then put them on a gridiron, and broil them on the embers.

_To broil Brawn._

Cut a Collar into six or seven slices round the Collar, and lay it
on a plate in the oven, being broil'd serve it with juyce of orange,
pepper, gravy,