The closet of Sir Kenelm Digby Knight opened

Tarragon sliced small. Season all with Pepper, Salt, Vinegar and Oyl, and sliced Limon. A little Origanum doth well with it. MUTTON BAKED LIKE VENISON, SOAK- ING EITHER IN THEIR BLOOD Take a large fat loin of Mutton (or two) boned after the manner of Venison. Season it well to your taste with Pepper and Salt. Then lay it to steep all night in enough of the sheep's blood, to cover it over, and soak well into it. Then lay it into the past, with all the clotted thick blood, under it, upon it, and hanging about it. You may season the blood with Pepper and Salt, before you lay the meat in it. But though you do not, it will not be amiss, so as the meat be seasoned high enough. Then bake it as you do an ordinary Pasty ; and you may put gravy of Mutton or strong broth into it. You may do it in a dish with past ; as My Lady of Newport doth Her Venison. This way of steeping in blood before you bake it, is very good also for Venison. TO MAKE AN EXCELLENT HARE-PYE Hash the flesh of as many Hares, as you please, very small. Then beat them strongly in a Mortar into a Paste, which season duly with Pepper and Salt Lard it throughly all over with great Lardons of Lard well rowled in Pepper and Salt. Put this into a straight earthen pot, to lye close in it. If you like Onions, you may put one or two quartered into the bottom of the Pot. Put store of Sweetbutter upon the meat, and upon that, some strong red Claret-wine. Cover the pot with a double strong brown paper, tyed close about the mouth of it. Set it to bake with houshold-bread (or in an oven, as a Venison pasty) for eight or ten hours. Then take out the pot, and thence the meat, and pour away all the Liquor, which let settle. Then take all the congealed Butter, and clarifie it well. Put your meat again into the pot, and put upon it your clarified Butter, and as much more as is necessary. And I believe the putting of Claret-wine to it now is better, and to omit it before. Bake it again, but a less while. Pour out all the Liquor, when it is baked, and clarifie the Butter again, and pour it upon the meat, and so let it cool ; The Butter must be at least two or three fingers breadth over the meat. TO BAKE BEEF Bone it, and beat it exceeding well on all sides, with a roling pin, upon a table. Then season it with Pepper and Salt, (rubbing them in very well) and some Parsley, and a few Sweet herbs (Penny-royal, Winter-savoury, Sweet-marjoram, Limon Thyme, Red-sage, which yet to some seems to have a Physical taste) an Onion if you will. Squeese it into the pot as close as you can. Put Butter upon it, and Claret-wine, and covered all as above. Bake it in a strong oven eight or ten hours. Take it out of the oven,andthe meat out of thepot, which make clean, from all settlings ; and squeese all thejuyce from it (even by a gentle press.) Then put it in again hard pressed into the pot. Clarifie the Butter, that you poured with the Liquor from the meat out of the pot ; and pour it again with more flesh, to have enough to cover it two or three fingers thick. TO BAKE PIDGEONS, (WHICH ARE THUS EXCELLENT, AND WILL KEEP A QUAR- TER OF A YEAR) OR TEALS, OR WILD- DUCKS