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Anne Bayne booke [of recipes] circa 1700
Page 205
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205 To make a puddin to put into a haires belly before it be roasted. Take the liver of the haire & boile it & shred it then shred some fat & leane bacon & put in. & a few sweet herbs shred. a little salt & nutmeg grated a little grated bread one or 2 Eggs. work these up with a lump of fresh butter. then when you have spitted your haire. put it into the belly & sow it up & so roast it. To stew a haire Take a young haire & halfe roast it. then cut it in peices & put it into a pewter dish with Clarett & all the gravy that comes from it. & some shallot or sliced onion. so cover it with another dish let it stew upon a Chafin dish of hot coales till you think it be enough. so serve it up in the same dish.
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205 To make a puddin to put into a haires belly before it be roasted. Take the liver of the haire & boile it & shred it then shred some fat & leane bacon & put in. & a few sweet herbs shred. a little salt & nutmeg grated a little grated bread one or 2 Eggs. work these up with a lump of fresh butter. then when you have spitted your haire. put it into the belly & sow it up & so roast it. To stew a haire Take a young haire & halfe roast it. then cut it in peices & put it into a pewter dish with Clarett & all the gravy that comes from it. & some shallot or sliced onion. so cover it with another dish let it stew upon a Chafin dish of hot coales till you think it be enough. so serve it up in the same dish.
Szathmary Culinary Manuscripts and Cookbooks
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