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.
Take the large Roots of Ginger, and pour scalding Water upon them; and when
that is cool, pour on some more scalding Water: and so repeat the same till
the seventh or eighth time, or till you find the Ginger soft, and very much
swell'd. Then warm some White Wine, and put it in that, for a few Hours,
stirring it frequently while it is in any of the Liquors. Boil the last
Liquor with fine Sugar to a Syrup; then put in your Ginger, and boil it for
some time; then set it by till the next day, and repeat the boiling of the
Ginger, adding every now and then a little White Wine, till the Ginger
begins to look a little clear; and when it is cold, put it into Glasses, or
glazed Jars, stopping it close.
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