The accomplisht cook: or, The art & mystery of cookery

a bundle of mint, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth. _Pottage without sight of Herbs._ Mince your herbs and stamp them with your oatmeal, then strain them through a strainer with some of the broth of the pot, boil them among your mutton, & some salt; for your herbs take violet leaves, strawberry leaves, succory, spinage, lang de beef, scallions, parsley, and marigold flowers, being well boil'd, serve it on sippets. _To make Sausages._ Take the lean of a leg of pork, and four pound of beef-suet, mince them very fine, and season them with an ounce of pepper, half an ounce of cloves and mace, a handful of sage minced small, and a handful of salt; mingle all together, then brake in ten eggs, and but two whites; mix these eggs with the other meat, and fill the hogs guts; being filled, tie the ends, and boil them when you use them. _Otherways._ You may make them of mutton, veal, or beef, keeping the order abovesaid. _To make most rare Sausages without skins._ Take a leg of young pork, cut off all the lean, and mince it very small, but leave none of the strings or skins amongst it; then take two pound of beef-suet shred small, two handfuls of red sage, a little pepper, salt, and nutmeg, with a small peice of an onion; mince them together with the flesh and suet, and being finely minced, put the yolks of two or three eggs, and mix all together, make it into a paste, and when you will use it, roul out as many peices as you please in the form of an ordinary sausage, and fry them. This paste will keep a fortnight upon occasion. _Otherways._ Stamp half the meat and suet, and mince the other half, and season them as the former. _To make Links._ Take the fillet or a leg of pork, and cut it into dice work, with some of the fleak of the pork cut in the same