110. To roast TONGUES.

Cut off the roots of two tongues, take three ounces of saltpetre, a little bay-salt and common salt, rub them very well, let them lie a week or ten days to make them red, but not salt, so boil them tender as they will blanch, strow over them a few bread crumbs, set them before the fire to brown on every side.

To make SAUCE for the TONGUES.

Take a few bread crumbs, and as much water as will wet them, then put in claret till they be red, and a little beat cinnamon, sweeten it to your taste, put a little gravy on the dish with your tongues, and the sweet sauce in two basons, set them on each side, so serve them up.

111. To fry CALF’S FEET in Eggs.

Boil your calf’s feet as you would do for eating, take out the long bones and split them in two, when they are cold season ’em with a little pepper, salt and nutmeg; take three eggs, put to them a spoonful of flour, so dip the feet in it and fry them in butter; you must have a little gravy and butter for sauce.  Garnish with currans, so serve them up.

112. To make a MINC’D PIE of Calf’s Feet.

Take two or three calf’s feet, and boil them as you would do for eating, take out the long bones, shred them very fine, put to them double their weight of beef-suet shred fine, and about a pound of currans well cleaned, a quarter of a pound of candid orange and citron cut in small pieces, half a pound of sugar, a little salt, a quarter of an ounce of mace and a large nutmeg, beat them together, put in a little juice of lemon or verjuice to your taste, a glass of mountain wine or sack, which you please, so mix all together; bake them in puff-paste.

113. To roast a WOODCOCK.

When you have dress’d your woodcock, and drawn it under the leg, take out the bitter bit, put in the trales again; whilst the woodcock is roasting set under it an earthen dish with either water in or small gravy, let the woodcock drop into it, take the gravy and put to it a little butter, and thicken it with flour; your woodcock will take about ten minutes roasting if you have a brisk fire; when you dish it up lay round it wheat bread toasts, and pour the sauce over the toasts, and serve it up.

You may roast a partridge the same way, only add crumb sauce in a bason.

114. To make a CALF’S HEAD PIE.

Take a calf’s head and clean it, boil it as you would do for hashing, when it is cold cut it in thin slices, and season it with a little black pepper, nutmeg, salt, a few shred capers, a few oysters and cockles, two or three mushrooms, and green lemon-peel, mix them all well together, put them into your pie; it must be a standing pie baked in a flat pewter dish, with a rim of puff-paste round the edge; when you have filled the pie with the meat, lay on forc’d-meat-balls, and the yolks of some hard eggs, put in a little small gravy and butter; when it comes from the oven take off the lid, put into it a little white wine to your taste, and shake up the pie, so serve it up without lid.