As the People in the Country have not always the conveniency of a Market near them, and the Anchovy is often required for Fish-Sauce; so should every Family keep a quantity by them. They should be large, and fresh brought over when we buy them, and feel firm to the Finger; neither should they have their Heads on, for they are then more apt to turn rancid and stink; and if we buy them in large Quantities, the frequent opening the Pot we keep them in will subject them to Change. But to prevent this, as the Liquor falls or shrinks, add Vinegar to them, which will continue them firm and free from Rotting for two Years. To Roast a Shoulder of _Mutton_ like _Venison._ From the same. Take a Shoulder of Mutton, and skin it; then lay it in the fresh Blood of a Sheep, well stirr'd with a little Salt, as it is bleeding, for six or eight Hours. When you have done this, wash it in Water and Salt, and at last with Vinegar; or else you may steep it in an Infusion of warm Water, a Gallon, and half a quarter of an Ounce of _Brazil_-Wood rasp'd. You may steep it in this Liquor for four Hours, or else you may let it pass half an Hour in a gentle Oven with Water and Salt, and a small Piece of _Brazil_-Wood in it; either of which will give it a Colour: but I think the two last are better than the Blood. Roast it then for its time, basting it well with Water and Salt, till it is near enough, and then give it a little sprinkling of Salt and raspings of Bread, with some Flour well mixt. The Sauce for this is Claret boil'd with Cinnamon, sweetned with a little Sugar and Crumbs of Bread grated: but some will use the Claret, Sugar and Cinnamon without the Crumbs, in Saucers; as it is now the most common way in Noblemens Families to do Venison. But in the Dish with the artificial Shoulder of Venison, put a strong Gravey of Beef; or made of some of the Beef-Glue which you have recommended in your Book. To make a _Hare-Pye,_ for a cold Treat. From the same. Take the Flesh of an Hare, and beat it in a Marble Mortar; then add as many butter'd Eggs as will almost equal the Quantity of the Hare's-Flesh. Mix these together with a little fat Bacon cut small, some Pepper and Salt, and a little powder of Cloves and Mace, or sweet Marjoram, to your Pleasure, and mix them very well; then lay in your Paste, and butter it well at the bottom with some seasoning, strew'd upon it, and lay in your Preparation, and cover it with Butter; then close it, and serve it when it is cold. To preserve _Ginger,_ and reduce the common _Ginger_ for that purpose. From the same.