The closet of Sir Kenelm Digby Knight opened

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, A nis-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. Do not fill it too full, for fear they should break in the boiling, but leave room enough for the flesh to swell. When you are going to boil them, put them into a Kettle with as much Milk as will cover and boil them, being boiled, let them lie in the liquor till they are almost cold, then take them out and lay them in a basket upon a clean linnen cloth to cool. If they are well seasoned, they will keep twelve or fifteen days ; provided you keep them in a good place, not moist, nor of any bad smell. You must still turn them and remove them from one place to another. SCOTCH COLLOPS My Lord of Bristol's Scotch Collops are thus made : Take a leg of fine Sweet-Mutton, that, to make it tender, is kept as long as possible may be without stinking. In Winter seven or eight days. Cut it into slices with a sharp Knife as thin as possibly you can. Then beat it with the back of a heavy Knife, as long as you can, not breaking it in pieces. Then sprinkle them with Salt, and lay them upon the Gridiron over a small Charcoal-fire, to broil, till you perceive that side is enough, and before any moisture run out of them upon the fire. Then lay the Collops into a warm dish close covered, till the Gravy be run out of them. Then lay their other side upon the Gridiron, and make an end of broiling them, and put them again into the dish, where the former Gravy run out. Add to this more Gravy of Mutton, heightened with Garlike or Onions, or Eschalots ; and let them stew a while together, then serve them in very hot. They are also very good of a Rump of tender Beef. TO ROST WILD-BOAR At Franckfort, when they rost Wild-boar (or Robuck or other Venison) they lay it to soak, six or eight or ten days (according to the thickness and firmness of the piece and Penetrability of it) in good Vinegar, wherein is Salt and Juniper-berries bruised (if you will, you may add bruised Garlick or what other Haut-goust you like) the Vinegar coming up half way the flesh, and turn it twice a day. Then if you will, you may Lard it. When it is rosted, it will be very mellow and tender. They do the like with a leg or other part of Fresh-pork, PYES I MADE good Pyes there with two Hares, a good Goose and (as much as the Goose is) the lean of fresh good Pork, all well hashed and seasoned ; then larded with great Lardons well seasoned (first sprinkled with Vinegar and Wine) and covered with Bay-leaves, and sheets of Lard ; then laid inpast, and baked.