To make a Tureiner:—Take a china pot or bowl, and fill it as follows: at the bottom lay some fresh butter; then put in three or four beef-steaks larded with bacon; then cut some veal-steaks from the leg; hack them, and wash them over with the yolk of an egg, and afterwards lay it over with forc’d-meat, and roll it up, and lay it in with young chickens, pigeons and rabbets, some in quarters, some in halves; sweet-breads, lamb-stones, cocks-combs, palates after they are boiled, peeled, and cut in slices: tongues, either hogs or calves, sliced, and some larded with bacon: whole yolks of hard eggs, pistachia-nuts peeled, forced balls, some round, some like an olive, lemon sliced, some with the rind on, barberries and oysters: season all these with pepper, salt, nutmeg, and sweet-herbs, mix’d together after they are cut very small, and strew it on every thing as you put it in your pot: then put in a quart of gravy, and some butter on the top, and cover it close with a lid of puff-paste, pretty thick. Eight hours will bake it.
To make Hams of Pork like Westphalia:—To two large hams, or three small ones, take three pounds of common salt, and two pounds and half of brown coarse sugar; mix both together, and rub it well into the hams, and let them lie seven days, turning them every day, and rub the salt in them, when you turn them; then take four ounces of salt-petre beat small, and mix with two handfuls of common salt, and rub that well in your hams, and let them lie a fortnight longer: then hang them up high in a chimney to smoke.
To make a Ragoo of Pigs-Ears:—Take a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt, and nutmeg; stew all these together, and shake it up thick. Garnish the dish with barberries.
To collar a Pig:—Cut off the head of your pig; then cut the body asunder; bone it, and cut two collars off each side; then lay it in water to take out the blood; then take sage and parsley, and shred them very small, and mix them with pepper, salt, and nutmeg, and strew some on every side, or collar, and roll it up, and tye it with coarse tape; so boil them in fair water and salt, till they are very tender: put two or three blades of mace in the kettle, and when they are enough, take them up, and lay them in something to cool; strain out some of the liquor, and add to it some vinegar and salt, a little white-wine, and three or four bay-leaves; give it a boil up, and when ’tis cold put it to the collars, and keep them for use.
A Fricasy of Double Tripe:—Cut your tripe in slices, two inches long, and put it into a stew-pan; put to it a quarter of a pound of capers, as much samphire shred, half a pint of strong broth, as much white-wine, a bunch of sweet-herbs, a lemon shred small; stew all these together till ’tis tender; then take it off the fire, and thicken up the liquor with the yolks of three or four eggs, a little parsley boiled green and chopp’d, some grated nutmeg and salt; shake it well together. Serve it on sippets. Garnish with lemon.