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{(No.75)} To Hash a Tongue

When your Tongue is tender, blanch it & Cut
it into thin Slices, pour Strong Gravy
over them, let them stew on the fire, thicken
the Liquor, with the Yolk of an Egg, and put
in 1/2 a Pint of Oysters,

{(No. 76)} To Roast a Neck of Veal

Lard it on the out side with Bacon, then roast
it. & serve it up with a good Gravy, mix'd
with a little Butter melted, forced meat
Balls, & Sliceds of Broil'd Bacon round the
Dish, Garnish with Lemon,

{(No.77)} To Stew Cucumbers

Cut them into Quarters, take the seeds out,
take an Onion & a peice of fresh Butter, and
keep you pan Stiring till it is Brown
then put in your Cucumbers, cut in Slices &
Keep them shaking, & when Brown enough
take them out, & pour of all the fat, then pour
on your Gravy, with salt, peper, & Anchovys
thicken it with a Little Butter & flower,

{(No.78)} To Butter Crabs

Take the meat out of your Crabs, & put it in
a well Tin'd Saucepan, with a Little white
wine, some nutmeg, & veal Gravy, and
a peice of Butter, make the meat very Hot,
With some fine Grated bread, then fill the
Shells, & Brown it with a red hot Iron, you
May Add a Little Salt.