When you kill a Sheep, keep stirring the Blood all the time till it is cold, or at least as cold as it will be, that it may not congeal; then cut up the Sheep, take one Side, cut the Leg like a Hanch, cut off the Shoulder and Loin, the Neck and Breast in two, steep them all in the Blood, as long as the Weather will permit you, then take out the Hanch, and hang it out of the Sun as long as you can to be sweet, and roast it as you do a Hanch of Venison. It will eat very fine, especially if the Heat will give you leave to keep it long. Take off all the Suet before you lay it in the Blood, take the other Joints and lay them in a large Pan, pour over them a Quart of Red Wine, and a Quart of rap Vinegar. Lay the fat Side of the Meat downwards in the Pan on a hollow Tray is best, and pour the Wine and Vinegar over it; let it lay twelve Hours, then take out the Neck, Breast, and Loin of the Pickle, let the Shoulder lay a Week, if the Heat will let you, and rub it with Bay Salt, Salt Petre, and coarse Sugar, of each a quarter of an Ounce, one Handful of common Salt, and let it lay a Week or ten Days. Bone the Neck, Breast, and Loin, season them with Pepper and Salt to your Palate, and make a Pasty as you do Venison. Boil the Bones for Gravy to fill the Pye, when it comes out of the Oven; and the Shoulder boil fresh out of the Pickle, with a Peas Pudding.
And when you cut up the Sheep, take the Heart, Liver and Lights, boil them a quarter of an Hour, then cut them small, and chop them very fine, season them with four large Blades of Mace, twelve Cloves, and a large Nutmeg, all beat to Powder. Chop