“275. Directions to prepare the guts for the puddings.
Scrape the litle guts when they are well scoured take them one by one and lay one end on the gut on a table and hold part of the gut in yr hand then scrape it with a knife that is not sharp there will come a great deal of filth from them you will imagine the gut were scraped away when they are don as they should be you will find them very cleere when they are all scraped drie them in a cloth and sprickle a litle rose water on them as you rub them in clothes they must be blown before you fill them to see where to cutt be sure to fill the guts very lank the scraped gutt will hold boiling better then any.
Lay a dish on the bottom of the Ketle make the water boyle before you put in the pudings let them boyle a pace take them up when they have boyled a litle while prick them and put them again never prick marrow pudings nor the liver ones.”
- John Evelyn, Cook. Christopher Driver, ed. Prospect Books, 1997.
How to make Sausages.
Take the fillets of a Hogge, and halfe as much suet of the Hogge: and chop them both very small, then take grated bred, two or three yolks of egges a spoonful of groce pepper, as much salt, temper them with a little creame, and so put them into skinnes and broyle them on a gridirone.
- 1588. Good Hous-wiues Treasuire, p. 19.
 Fillet - 6. Cookery. a. A fleshy portion of meat near the loins or ribs of an animal, easily detachable; the ‘undercut’ of a sirloin or rump of beef; a similar fleshy part in the body of a fowl. b. One of the thick slices into which a fish is easily divided; also, a thick slice of meat, tongue, etc.
The fillet of beef is sometimes cooked like the fillet of veal (sense c): see quot. 1747. In the above senses sometimes with Fr. spelling: see FILET.
c1420 Liber Cocorum (1862) 31 Take filetes of porke and half hom rost. c1430 Two Cookery-bks. 49 Take lardes of Venysoun..or of a Bere, & kerue hem inne as Fylettes of Porke. 1658 SIR T. T. DE MAYERNE Archimag. Anglo-Gall. xiii. 7 The Phillets..of Beef.
 Suet - 1. a. The solid fat round the loins and kidneys of certain animals,
 groce – large, course
 temper – 11. a. To moisten (a substance, usually medicinal or culinary ingredients in a comminuted state) so as to form a paste or mixture; to mix to a paste.
 Skins – the guts, casing or puddings to put the meat mixture into
 gridiron 1. a. A cooking utensil formed of parallel bars of iron or other metal in a frame, usually supported on short legs, and used for broiling flesh or fish over a fire. Also formerly, a girdle or griddle.