Otherways in the French Fashion

Method

Being new and fresh kil’d that day you use them, pull, truss, & lard them with a broad piece of lard or bacon pricked over the breast: being roasted, serve them on broil’d toast, put in verjuyce, or the juyce of orange with the gravy, and warmed on the fire.

Or being stale, draw them, and put a clove or two in the bellies, with a piece of bacon.