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

earthen pot, which is made of purpose for that use, tie up the top of the pot with cap paper, and set it in an oven; let it stand eight hours, when you draw it, and being between hot and cold, bind it up round in a cloth, tie it fast at both ends with packthred, and hang it up for your use. Sometimes for variety you may use slices of bacon btwixt the layers, and in place of sage sweet herbs, and sometimes cloves of garlick. Or powder it in saltpeter four or five days, then wash it off, roul it and use the same spices as abovesaid, and serve it with mustard and sugar, or Gallendine. _To stuff Beef with Parsley to serve cold._ Pick the parsley very fine and short, then mince some suet not to small, mingle it with the parsley, and make little holes in ranks, fill them hard and full, and being boiled and cold, slice it into thin slices, and serve it with vinegar and green parsley. _To make Udders either in Pie or Pasty, according to these Figures._ Take a young Udder and lard it with great lard, being seasoned with nutmeg, pepper, cloves, and mace, boil it tender, and being cold wrap it in a caul of veal, but first season it with the former spices and salt; put it in the Pie with some slices of veal under it, season them, and some also on the top, with some slices of lard and butter; close it up, and being baked, liquor it with clarified butter. Thus for to eat cold; if hot, liquor it with white-wine, gravy and butter. _To bake a Heifers Udder in the Italian fashion._ The Udder being boil'd tender, and cold, cut it into dice-work like small dice, and season them with some cloves, mace, cinamon, ginger, salt, pistaches, or pine-kernels, some dates, and bits of marrow; season the aforesaid materials lightly and fit, make your Pie not above an inch high, like a custard, and of custard-paste, prick it, and dry it in the oven,