To Stew a Hare

Cut yr Hare in peices & put in yr Stew Pan wth your Pan full of the Water in which ye liver, lights & Heart has been wash'd; with as much of the blood as ye can get, & a bitt of Butter, a Little Pepper, Salt, Nutmeg, & Mace, a bunch of Sweet Herbs & onion, with 2 or 3 cloves. Let it stew until 'tis quite ready, close cover'd. Put some Sippets in the Dish with the Hare, and pour ye liquor over it. You may put Anchovy in it if you like it. You may keep it a fortnight good in yr House, heating it up w'n you use it. Take out yr' herbs & Onion, when you dish it.

Hogs Pudding

Beat a lb of blanch't Almonds very fine putting in Sack as you beat 'em, when theyre beat enough put a Quart of Cream to 'em, & 8 eggs, & ye Marrow of 4 whole Marrow Bones made small; & Nutmeg, Mace, Sack & Sugar to your taste, Candy'd Sweetmeats cut into big bitts,  then fill yr Skins, but not too full lest they burst, & then boil 'em

Black Puddings

Mix a double quantity of Blood w'th Cream, some Lemmon-Thyme, Parsley, Winter-Savoury, Pennyroyal, & a little Green Leek cut fine, Then put in some Groats y't has been boyld, & grated white Bread  to thicken it, as you see good; some Nutmeg, Mace, Pepper & Salt, & of Lard chp't pretty large such a quantity as you think will make 'em fat enough. Then fill the small skins & boyl 'em. If you don't think 'em black enough put but 1/2 a pint of Cream to a Quart of Blood. The Cream makes 'em lighter. Your Groats must be put in cold.

To make a Tansy

Grate a white penny Role & boyl it in either Milk or Cream till 'tis thick, then take ye yolks of 10 Eggs, & 1/2 ye Whites, a sprigg of Tansy & as much Spinage as will make it green; & Sugar, & drawn butter each a quarter of a p'd. Mix all these well together & put 'em over ye fire & stir till 'tis thick. Then put in a little Brandy & half a nutmeg, grated, & send it to the oven

For the Greening of Fruit

Let your Water be ready to boil, then take it off the Fire, & put in a peice of Rock-allom, then put in your Fruit, & set the water on the Fire, so keep it scalding hot till the colour please you.

To Pickle Eggs

Boyl your Eggs, for half an hour at least, then take 'em out of the Shells, then make a Pickle of Salt & Water, Vinegar, Nutmeg, Mace & Pepper, boyl it, & let it stand till cold, then put in your Eggs, & let 'em lye for a week before you use 'em