199. To smoor Veal.

Cut thin slices of Veal and hack them over with the back of a Knife, then lard them with Lard, and Fry them with strong Beer or Ale till they be enough, then stew them in Claret wine with some whole Spice and Butter and a little salt.

Garnish your Dish with Sausages fryed; and with Barberries, to serve them in.

200. To smoor Steaks of Mutton another way.

Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a little salt, a bundle of herbs, and a little Limon Pill, then put it into a Pipkin with some sliced Limon, without the Rind, and some of the Liquor it was fried in, and Butter and a little Parslie, boil all together till you see it be enough, then serve it in, and garnish your Dish with Limon and Barberries.

201. To smoor Chickens.

Cut them in Joints and fry them with sweet Butter, then take white Wine, Parsley and Onions chopp’d small, whole Mace and a little gross Pepper, a little Sugar, Verjuice and Butter, let these and your fried Chicken boil together, then fry the Leaves of Clary with Eggs, put in a little Salt to your Chickens, and when they are enough, serve them in this fried Clary, and garnish your Dish with Barberries.

202. To fry Museles, or Oysters, or Cockles to serve in with Meat, or by themselves.

Take any of these and parboil them in their own Liquor, then dry them, flower them, and fry them, then put them into a Pipkin with Claret wine, whole Spice and Anchovies, and a little butter, so let them stew together, and serve them in either with a Duck, or by themselves, as you like best.

204. [Transcriber’s note:  so numbered in original] To dress Calves feet.

Take Calves feet tenderly boiled, and slit them in the middle, then put them in a Dish with sweet Butter, Parsley and Onions chopped a little Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt, let all these stew together till they are enough, then lay your Calves feet in a Dish, and pour the Sauce over them, then strew some raw Parsley and hard Eggs chopped together over them with slices of Limon and Barberries.

205. To hash Neats tongues.

Boil them and blanch them, and slice them thin then take Raisins of the Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret wine with a little salt; boil all these together with some sweet butter, verjuice and sugar; when they are enough, serve them in and thicken the Sauce with yolks of Eggs; garnish your Dish with Barberries.

206. Another way to hash Neats Tongues.

Boil Neats Tongues very tender, peel them and slice them thin, then take strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large Mace, and Endive, a little Pepper and whole Cloves and a little Salt; boil all these together with some butter till they be enough; garnish your Dish as before.