78. To make a white Fricassy of TRIPES, to eat like CHICKENS.

Take the whitest and the thickest seam tripe you can get, cut the white part in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine; take the yolks of two or three eggs and beat them very well, put to them a little thick cream, shred parsley, and two or three chives if you have any; shake altogether over the stove while it be as thick as cream, but don’t let it boil for fear it curdle.  Garnish your dish with sippets, slic’d lemon or mushrooms, and serve it up.

79. To make a brown Fricassy of EGGS.

Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them in butter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of butter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them.  Garnish your dish with crisp parsley.

This is proper for a side-dish in lent or any other time.

80. To make a white Fricassy of EGGS.

Take ten or twelve eggs, boil them hard and pill them, put them in a stew-pan with a little white gravy; take the yolks of two or three eggs, beat them very well, and put to them two or three spoonfuls of cream, a spoonful of white wine, a little juice of lemon, shred parsley, and salt to your taste; shake altogether over the stove till it be as thick as cream, but don’t let it boil; take your eggs and lay one part whole on the dish, the rest cut in halves and quarters, and lay them round your dish; you must not cut them till you lay them on the dish.  Garnish your dish with sippets, and serve it up.

81. To stew EGGS in GRAVY.

Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon ’till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up.

82. How to Collar a PIECE of BEEF to eat Cold.

Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don’t cut thro’ the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet