Take a large Pig and slit it in two, and bone it, onely the two sides, not the head, then having your Paste ready laid in your Pan, and some Butter in the bottom, lay in your Pig, season it with Pepper, Salt, Nutmeg and Mace, and one handful of Sage shred small and mixed with the Spice and Salt, then lay in more Butter, close it, and bake it. Serve it in cold with Mustard, and garnish your Dish with Bay Leaves. If you would eat it hot, you must leave out the Pepper and some of the Salt, and put in store of Currans, and when it comes out of the Oven, put in some Butter, Vinegar, and Sugar, and so serve it. 74. _To make a Rasberry Tart._ Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then lay in your Rasberries and cover them with fine Sugar, then close your Tart and bake it; then cut it up, and put in half a Pint of Cream, the yolks of two or three Eggs well beaten, and a little Sugar; then serve it in cold with the Lid off, and sugar strewed upon the brims of the Dish. 75. _To make a Carp Pie._ Have your Paste ready laid in your bake-pan, and some Butter in the bottom. Then take a large Carp, scale him, gut him, and wash him clean, and dry him in a Cloth, then lay him into your Pan with some whole Cloves, Mace, and sliced Nutmeg, with two handfuls of Capers, then put in some White Wine, and mix some Butter with Salt, and lay all over; then close it, and bake it; this is very good to be eaten either hot or cold. 76. _To boil a Goose or Rabbits with Sausages._ Take a large Goose a little powdered, and boil it very well, or a couple of Rabbits trussed finely; when either of these are almost boiled, put in a Pound of Sausages, and boil them with them, then lay either of these into a Dish, and the Sausages here and there one, with some thin Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so serve it in. 77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing else._ Take either of these and cut them into small pieces, then put them into a frying pan with so much water as will cover them with a little salt, whole Spice, Limon Pill and a bundle of sweet herbs, let them boil together till the Meat be tender, then put in some Oysters, and when they are plumped, take a little Wine, either White or Claret, and two Anchovies dissolved therein with some Butter, and put all these to the rest, and when you think your Meat is enough, take it out with a little Skimmer, and put it into a Dish upon Sippets; then put into your Liquor the yolks of Eggs well beaten, and mix them over the fire, then pour it all over your Meat; Garnish your Dish with Barberries, and serve it in; this Dish you may make of raw meat or of cold meat which hath been left at Meals. 78. _To make Scotch Collops of Veal or Mutton._