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

good lard cut as small as your little finger about an inch long, mingle it amongst the meat, and put to it half an ounce of whole cloves, as much beaten pepper, with the same quantity of nutmegs and mace finely beaten also, an ounce of whole carraway-seed, salt eight ounces, cocherel bruised with a little allom beaten and dissolved in sack, and stamped amongst the meat: then take beefers guts, cut of the biggest of the small guts, a yard long, and being clean scoured put them in brine a week or eight days, it strengthens and makes them tuff to hold filling. The greatest skill is in the filling of them, for if they be not well filled they will grow rusty; then being filled put them a smoaking three or four days, and hang them in the air, in some _Garret_ or in a _Cellar_, for they must not come any more at the fire; and in a quarter of a year they will be eatable. * * * * * * * * * SECTION III. _The A-la-mode ways of dressing the Heads of any Beasts._ _To boil a Bullocks Cheek in the Italian way._ Break the bones and steep the head in fair water, shift it, and scrape off the slime, let it lie thus in steep about twelve hours, then boil in fair water with some _Bolonia_ sausage and a piece of interlarded bacon; the cheeks and the other materials being very tender boiled, dish it up and serve it with some flowers and greens on it, and mustard in saucers. _To stew Bullocks Cheeks._ Take the Cheeks being well soaked or steeped, spit and half roast them, save the gravy, and put them into a pipkin with some claret-wine, gravy, and some strong broth, slic't nutmeg, ginger, pepper, salt and some minced onions fried; stew it the space of two hours on a soft fire, and being finely stewed, serve it on carved sippets. _Otherways._ Take out the bones, balls of the eyes, and the ruff of the mouth, steep it well in