Take a flanke of the youngest beef you can get and cut it into 3 pieces & put it into a paile of plump water and put 2 quarts of salt peeter to it and so let it lay 4 days then take it out and take nutmegs cloves and mace a reasonable quantity and a little pepper beat altogether then take a handfull of sage and half as much young bay leaves shred very small and mingle ye spices and them together and strew them between every laying of beef and so rowle it up in collers very close and keep fast with skewers as you tie it up then put in a pot with 3 pints of claret wine and a gallon of strong broth of mutton or fresh beefe before you lay your coller beefe in water take off the scumme in the inside and when you put the collers in the pot cover it with the scumme then lay the over scumme 3 pounds of beefe sewit the pot must be very close past’d up and set in the oven with brown bread & stand 10 hours then take it out of the pot from the liquor and keep them dry for your eating. 341. _To boyle a Rump, Surloine, or Rearing of Beef._ First corne it well with salt 44 hours at the lest or 48 if the time will permit then take of the marrow of the beef or the beef sewit the length of your finger then take sweet herbs as marjerom, winter savorie, pennyroyall, and some time mince them small with your fat or marrow & so stuff it in 4 or 5 rowes all over your beef boyle it with 4 or 5 onions whole then put in pepper and ginger very small beaten only as much as will give it a taste when all these are half boyled put into the broth half a collender of any wholesome sweet herbs grossly cut put into the broth a little vinegar when it is throughly boyled serve it up w^{th} good store of white sippets in your dish pour your broth and herbs upon the beef before you boyle y^e beef wash off the salt and cut off the fat very well otherwise ye broth will be too fat and too salt and when your onions are boyled enough take y^n out also for they are only to give a taste but not to be seen or served in. 342. _To preserve Oranges or Lemons._