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It is good to put into the water, at the first, a whole Onion or two; and if you will, a spoonful of well-beaten orge mondé or bottom crust of bread, or some of the bottom of a Venison Pasty. Make strong broth with a piece of Beef, Mutton and Veal, adding a piece of the sinews of the leg of Beef, seasoning it with two great Onions quartered, some Cloves, and White-pepper.
Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before it boileth; when they boil, and are clean skimmed, then put in some six Bay-leaves; a little bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine; So let it boil, until it hath boiled in all an hour; and so let it lie in the pickle till you use it; which you may do the next day, or any time within a fortnight; in stead of broth you may use water, which is better; in case you do four or six, which of themselves will make the pickle strong enough.
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.
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