To make minced Pies.

Take a large Neats tongue, shread it very well, three pound and a halfe of Suet very well shread, Currans three pound, halfe an ounce of beaten Cloves and Mace, season it with Salt when you think’t fit, halfe a preserved Orange, or instead of it Orange Pils, a quarter of a pound of Sugar, and a little Lemon Pill sliced very thin, put all these together very well, put to it two Spoonfull of Verjuyce, and a quarter of a Pint of Sack, _&c_.

To dry Neats Tongues.

Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub your Tongues very well with that, and cover all over with it, and as it wasts put on more, and when they are very hard and stiffe they are enough, then rowle them in Bran, and dry them before a soft fire, and before you boyle them, let them lie one night in Pompe Water, and boyle them in the same sort of water.

To make Jelly of Harts Horn.

Take six ounces of Hart-Horn, three ounces of Ivory both finely carped, boyle it in two quarts of water in a Pipkin close covered, and when it is three parts wasted, you may try it with a Spoon if it will be jelly, you may know by the sticking to your Lips, then straine it through a jelly bag; season it with Rose-water, juyce of Lemons and double refined Sugar, each according to your Taste, then boyle altogether two or three walmes, so put in the Glasse and keep for your use.

To make Chickens fat in four or five dayes.

Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of Sugar, make it up into a stiff Paste, and rowle it into little rowles, wet them in warme Milk, and so Cram them, and they will be fat in four or five dayes, if you please you may sow them up behind one or two of the last dayes.

To make Angelot.

Take a Gallon of Stroakings and a Pint of Creame as it comes from the Cow, and put it together with a little Rennet; when you fill, turne up the midst side of the Cheese-fat, fill them a little at once, and let it stand all that day and the next, then turn them, and let them stand til they will slip out of the Fat, Salt them on both sides, and when the Coats begin to come on them, neither wipe nor scrape them, for the thicker the Coat is the better.

A Persian Dish.

Take the fleshly part of a Leg of Mutton stript from the fat and sinews, beat that well in a Morter with Pepper and Salt, and a little Onyon or Garlick water by it selfe, or with Herbs according to your taste, then make it up in flat cakes and let them be kept twelve houres betweene two Dishes before you use them, then fry them with butter in a frying Pan and serve them with the same butter, and you will find it a dish of savory meat.

To roast a shoulder of Mutton in blood.