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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take the raring pieces of pork or hog bacon, or fillets, or legs, cut the lean into bits as big as great dice square, and the fleak in the same form, half as much; and season them with good store of chopped sage chopt very small and fine; and season it also with some pepper, nutmeg, cloves, and mace also very small beaten, and salt, and fill porkets guts, or Beef-guts: being well filled, hang them up and dry them till the salt shine through them; and when you will spend them, boil them and broil them.