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Take also one or two pounds of Pork, that hath not been salted, and cut it as small as the Tripes, and mingle them altogether; which season with Salt, White-pepper, Anis-seeds beaten and Coriander-seeds; Then make a Liaison with a little Milk and yolks of Eggs; and after all is well mingled and thickned, as it ought to be, you must fill with it the greatest guts of a Hog, that may be had, with a Funnel of White iron, having first tyed the end of the gut below.
Then the thickned flower did serve us instead of meate, mingling it with watter. We foorded many litle rivers, in swiming & sayling. Our armes, which we putt uppon some sticks tyed together of such wood as that desolat place could afford, to keepe them from the weatt. We left this place after being there 3 dayes. We went up that river in 2 dayes; there we killed stagges.
Thus it may lye and be work'd on the floor in several parallels, two or three Foot thick, ten or more Foot broad, and fourteen or more in length to Chip and Spire; but not too much nor too soft; and when it is come enough, it is to be turned twelve or sixteen times in twenty-four Hours, if the Season is warm, as in March, April or May; and when it is fixed and the Root begins to be dead, then it must be thickned again and carefully kept often turned and work'd, that the growing of the Root may not revive, and this is better done with the Shoes off than on; and here the Workman's Art and Diligence in particular is tryed in keeping the floor clear and turning the Malt often, that it neither moulds nor Aker-spires, that is, that the Blade does not grow out at the opposite end of the Root; for if it does, the flower and strength of the Malt is gone, and nothing left behind but the Aker-spire, Husk and Tail: Now when it is at this degree and fit for the Kiln, it is often practised to put it into a Heap and let it lye twelve Hours before it is turned, to heat and mellow, which will much improve the Malt if it is done with moderation, and after that time it must be turned every six Hours during twenty four; but if it is overheated, it will become like Grease and be spoiled, or at least cause the Drink to be unwholsome; when this Operation is over, it then must be put on the Kiln to dry four, six or twelve Hours, according to the nature of the Malt, for the pale sort requires more leisure and less fire than the amber or brown sorts: Three Inches thick was formerly thought a sufficient depth for the Malt to lye on the Hair-cloth, but now six is often allowed it to a fault; fourteen or sixteen Foot square will dry about two Quarters if the Malt lyes four Inches thick, and here it should be turned every two, three or four Hours keeping the Hair-cloth clear: The time of preparing it from the Cistern to the Kiln is uncertain; according to the Season of the Year; in moderate weather three Weeks is often sufficient.
Then lay it in the Dish, and when you have thickned the Sauce with burnt Butter, put a Pint of Mushroom Buttons, either fresh and parboil'd, or pickled, into it, and toss them up till they are hot; then pour them all over your Meat, and serve it hot, garnish'd with Lemon sliced, red Beet-Roots pickled and sliced, Capers, and Horse-Radish scrap'd. Stew'd Beef in Soup. From the same.
Dress them as before, and when they are fit for Sauce, then take some Hogs Lard, and make it very hot in a Pan, then put in your Trotters, when they are well covered with Flour, and when they are done enough, pour over them a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt Butter.
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