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When your Beefs-guts are seasoned, fit them up and boil them. Take a piece of the Buttock of Beef, the leanest of it, and beat it with a rowling-pin the space of an hour, till you think you have broken the grain of it, and have made it very open both to receive the sowsing-drink, and also to make it tender.
Then take Pepper, Cloves, Mace and Nutmegs, and season it very well in every place, and so bake it in Pye-paste, and let it stand in the oven six or seven hours. And when it hath stood three hours in your oven, then put it in your sowsing-drink as is aforesaid; and you may keep it a quarter of a year, if it be kept close. Save the blood of your sheep, and strain it.
Then take a pint of Vinegar, and a pint of Claret-wine and let it lie therein two nights, and two days. Then beat a couple of Nutmegs, and put them into the sowsing-drink; then Lard it. Your Lard must be as big as your greatest finger for consuming.
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