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To souce all kind of doule. 139

Bone them & season them well with cloves & mace ginger & [popp]
& salt; Boyle them in white winw & water & 2 or 3 bay leaves
& some cloves of mace & sall in [il] & koop them with their liquor
when you boyd them In 2 or 3 dayes or longer as you please
lol the liquor to half wine & half water & so let the foul
lie in the liquor hol not taking it out at all;

To dresse a loyne of mutton

Take a loyne of mnutton & cut ir in joynts & beat it with
a rollinf pin & fry them with butter, then take it up & fry some
parsley; then wipe the pan & put in the pasrsley again, &
throw a little poy & sall over it, take the yolkes of 2 eggs
& beat them well, & with them mix half a pint of water, & hold it
over a fire & put in the mutton & shake your pan till itt
grow thick then squueze in a llittle luamon & throw the
parsley about the dish & serve it up.

An Ele Pye

Cut your elle in short pieces then take a little pop & salt cloves
mace & nutmeg beat & so season them; & put into your pye 3/4 of [?] of
butter & your yolks of 4 hard eggs whole; & then you sett it into your oven
put in a quarter of a pint of white wine & then it is baked take your
yolkes of 4 eggs & beat them very well & put them into your pie & shake
it well & set it into your oven a little while

To Dry Veals Tongues

Take your fatt off & young[ost] tongues & make a brine of bay
salt & saltpeter so strong as will board an egg & let your tongues lie
in your brine a week. then take them out & rub off salt in them & mould them as
you doo dough, then give them a twist or 2 & strock them out, & take a half
your brine & lay your tongues in yr bottome of yr tubb & pour your
brine on & lay a board ove them & a load on weight to keep it
downe, so lett them lie for a fortnight, then take them out & hang them
where they be very hott in your chimnie when you find them dry the
night before you take them downe, take a peck of [sawdust] & smother
it under them, & then you may take them downe & hang them in your house