ng red sage, grated bread, yolks of eggs, sweet
cream, raisins of the sun, _&c._ work all together, and make it into
little balls, and rouls, put them into a deep round pye on the
steaks, then put to them some butter, and sprinkle it with verjuyce,
close it up and bake it, being baked cut it up, then roul sage
leaves in butter, fry them, and stick them in the balls, serve the
pye without a cover, and liquor it with the juyce of two or three
oranges or lemons.

_Otherways._

Bake these steaks in any of the foresaid-ways in patty-pan or dish,
and make other paste called cold butter paste; take to a gallon of
flower a pound and a half of butter, four or five eggs and but two
whites, work up the butter and eggs into the flour, and being well
wrought, put to it a little fair cold water, and make it up a stiff
paste.

_To bake a Gammon of Bacon._

Steep it all night in water, scrape it clean, and stuff it with all
manner of sweet herbs, as sage, tyme, parsley, sweet marjoram,
savory, violet-leaves, strawberry leaves, fennil, rose-mary,
penniroyal, _&c._ being cleans'd and chopped small with some yolks
of hard eggs, beaten nutmeg, and pepper, stuff it and boil it, and
being fine and tender boil'd and cold, pare the under side, take off
the skin, and season it with nutmeg and pepper, then lay it in your
pie or pasty with a few whole cloves, and slices of raw bacon over
it, and butter; close it up in pye or pasty of short paste, and
bake it.

_To bake wild Bore._

Take the leg, season it, and lard it very well with good big lard
seasoned with nutmeg, pepper, and beaten ginger, lay it in a pye of
the form as you see, being seasoned all over with the same spices
and salt, then put a few whole cloves on it, a few bay-leaves, large
slices of lard, and good store of butter, bake it in fine or course
crust, being baked, liquor it with good sweet butter, and stop up
the vent.

If to keep long, bake it in an earthen pan in the abovesaid
seasoning, and being baked fill it up with butter, and you may keep
it a whole year.

_To bake your wild Bore that comes out of _France_._

Lay it in soak two days, then parboil it, and season it with pepper,
nutmeg, cloves, and ginger; and when it is baked fill it up with
butter.

_To bake Red Deer._

Take a side of red deer, bone it and season it, then take out the
back sinew and the skin, and lard the fillets or back with great
lard as big as your middle finger; b