Take neats feet being boil’d, cold, and blanched, lard them whole, and then roast them, being roasted, serve them with venison sauce made of claret wine, wine-vinegar, and toasts of houshold bread strained with the wine through a strainer, with some beaten cinamon and ginger, put it in a dish or pipkin, and boil it on the fire, with a few whole cloves, stir it with a sprig of rosemary, and make it not too thick.