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. I made also good Pyes of Red-Deer, larding well the lean, then laying under it a thick Plastron (or Cake of a Finger thick) of Beef-suet, first chapped small, and seasoned well with Pepper and Salt, then beaten into a Cake fit for the meat. And another such Cake upon the Deers-flesh, and so well baked in strong crust, and soaked two or three hours in the oven after it was baked enough, which required six good hours. If you use no Suet, put in Butter enough; as also, put in enough to fill the paste, after it is baked and half cold, by a hole made in the top, when it is near half baked. BAKED VENISON