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Take a large handful of bread-crumbs, as much beef-suet shred fine, two eggs, a little pepper and salt, a little grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred fine; so mix altogether, put it into the belly of your pike, skewer it round and lie it in an earthen dish with a lump of butter over it, a little salt and flour, so set it in the oven; an hour will roast it.
They will tell you how to mix in your liquor eglantine for coolness, borage, rosemary, and sweet-marjoram for vigour, and by which planet each herb or flower is governed. Has our sentiment for the flowers of the field increased now we no longer drink their essence, or use them in our dishes? I doubt it.
Take out the brains, and chop them fine with the liver and some sweet-marjoram and sage; put this into melted butter, and when it has boiled a few minutes, add it to the gravy in the dripping-pan. When your pig is cut open, lay it with the back to the edge of the dish; half a head to be placed at each end. A good sized pig needs to be roasted three hours.
When it has lain thus to season, get some Sweet-Marjoram, a little Winter-Savoury, some Red Sage-leaves, and a little Thyme, and shred them small; among which put an Ounce of Pepper ground small, half an Ounce of Cloves and Mace beat, and a Handful of Salt; mix these together, and stew the mixture thick over the inside of your Meat, that when it is roll'd up, it may be equally bound in with the Turnings of the Beef: then provide some thin Slices of the same Beef to lay before the first Turn, that the Collar may not be hollow in the middle.
Strew fine salt over it an hour before it is put down. It should not be cut entirely open; fill it up plump with thick slices of buttered bread, salt, sweet-marjoram and sage. Spit it with the head next the point of the spit; take off the joints of the leg, and boil them with the liver, with a little whole pepper, allspice, and salt, for gravy sauce.
Take the Flesh of a Leg of Pork, and mince it small, and to every Pound of the Flesh minced, mince about a quarter of a Pound of the hard Fat of the Hog; then beat some Jamaica Pepper very fine, and mix with it some Pepper and Salt, with a little Sweet-Marjoram powder'd, and some Leaves of red Sage minced very small; mix all these very well, and if you fill them into Guts, either of Hogs or Sheep, beat two or three Yolks of Eggs and mix with them, taking care not to fill the Guts too full, lest they burst when you broil or fry them: but if you design them to be eaten without putting them in Guts, then put no Eggs to them, but beat the Flesh and the Fat in a Stone Mortar, and work the Spice and Herbs well into it with your hands, so that it be well mix'd, and keep it in a Mass to use at your pleasure, breaking off Pieces, and rolling them in your hands, and then flowering them well before you fry them.
Lungwort, maiden-hair, hyssop, elecampane and hoarhound steeped together, is an almost certain cure for a cough. A wine-glass full to be taken when going to bed. Few people know how to keep the flavor of sweet-marjoram; the best of all herbs for broth and stuffing.
Pigeons may be either roasted, potted or stewed. Potting is the best, and the least trouble. After they are thoroughly picked and cleaned, put a small slice of salt pork, and a little ball of stuffing, into the body of every pigeon. The stuffing should be made of one egg to one cracker, an equal quantity of suet, or butter, seasoned with sweet-marjoram, or sage, if marjoram cannot be procured.
The Garden-herbs are these; Bay-leaves, and Rosemary, of each two handfuls; a Sieveful of Avens, and as much Violet-leaves: A handful of Sage; three handfuls of Sweet-Marjoram, Three Roots of young Borrage, leaves and all, that hath not born seed; Two handfuls of Parsley-roots, and all that hath not born Seed.
You may also boil a little handful of tops of Rosemary in the Liquor, which giveth it a fine taste: but all other herbs, and particularly Sweet-marjoram and Thyme, give it a Physical taste. A little Limon-peel giveth it a very fine taste. If you Tun it in a barrel, to work there, you may hang the Ginger and Limon-peel in it in a bag, till you bottle it, or till it have done working.
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