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them, and take for sauce three spoonfulls of the pickle; shake in some flour, a piece of butter, and a spoonful of mustard; Lay the ears in the middle, the suet round, and pour the sauce over it.
A pretty sauce for Woodcocks, or any wild Fowl.
Take a quarter of a pint of claret, and as much, water, some grated bread, two or three heads of rocumbine, or a shallot, a little whole pepper, mace, sliced nutmeg, and salt: Let this stew very well over the fire, then beat it up with butter, and pour it under the wild fowl, which being under-roasted, will afford gravy to mix with this sauce.
To make Sausages
Take almost the double weight of fat to your lean pork, and pick both clean from bones, skin, and kernels, shred it severally very fine; then mix and shred it together, and to four pound of this meat you may put a very large nutmeg, the weight of the nutmeg in cloves and mace, and almost the weight of all the spice in pepper; beat all fine, and let your heap of salt be as big again as the spice and pepper; shred a large handful of fresh sage, and a little thyme, very fine, grate two spoonfuls of white bread, and take two yolks of eggs, mix all very well together, and fill your skins: if you love oysters, half a pint shred to this quantity gives it a rich taste; these roll and fry without skins and keep better in a pot; add the yolk of eggs when you use them. Norfolk links are only fat and lean pork, more grosly cut; and the seasoning, pepper, salt, and a large quantity of sage shred small, and put in large skins.
Scotch Collops, a very good way.
Take a fillet of veal, cut away the out-side skin, and cut it out in thin collops, with the grain, hack them with the back of your knife, lard some of them with bacon, and season all of them with salt, nutmeg, thyme, parsley, and a little savory; shred all the herbs very small, then fry them in a good quantity
