Then serve them up
hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard.
A _Gammon_ of a _Badger_ roasted. From Mr. _R. T._ of _Leicestershire._
The Badger is one of the cleanest Creatures, in its Food, of any in the
World, and one may suppose that the Flesh of this Creature is not
unwholesome. It eats like the finest Pork, and is much sweeter than Pork.
Then, just when a Badger is killed, cut off the Gammons, and strip them;
then lay them in a Brine of Salt and Water, that will bear an Egg, for a
Week or ten Days; then boil it for four or five Hours, and then roast it,
strewing it with Flour and rasped Bread sifted. Then put it upon a Spit, as
you did before with the _Westphalia_ Ham. Serve it hot with a Garnish of
Bacon fry'd in Cutlets, and some Lemon in slices.
To make minc'd Pyes, or _Christmas-_Pyes. From Mrs. _M. C._
Take an Ox-Heart, and parboil it, or a Neat's-Tongue, boil'd without drying
or salting, or the Inside of a Surloin of Beef; chop this small, and put to
each Pound two Pounds of clean Beef-Suet, cleaned of the Skins and Blood,
and chop that as small as the former; then pare, and take the Cores out of
eight large Apples, and chop them small, grate then a Two-penny-Loaf; and
then add two or three Nutmegs grated, half an Ounce of fresh Cloves, as
much Mace, a little Pepper and Salt, and a Pound and a half of Sugar; then
grate in some Lemon and Orange-Peel, and squeeze the Juice of six Oranges,
and two Lemons, with half a Pint of Sack, and pour this into the Mixture.
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