-

How to make scotch bollops

Take a leg of veal & cut the collops about the breadth of your
hand very thin, lard some & let some be plain; season them with
a little pepper and salt: then take a faggot of sweet herbs; an
onion stuck with a few cloves; then take a blade or two of mace and
a little whole pepper fry your collops brown put a pint of strong
broth in when it fryed & a glass of white wine or claret, the juice
of a lemmon & the yolks of 6 eggs, put a little parsley sweet herb
and onion put to the eggs and a quarter of a pound of Butter and
a little gravey; after your collops are stewed about halfe an hour
put all this together, keep it stirring that it does not curdle, put
some peppers in the dish & rub the bottom with a sharlot./

How to stew Tripes

Take the fatest tripe & put it in pieie & put as much water to
your tripe as will cover them then put them on the fire, tie up a faggot
of tyme two onion, salt it as you think fit 4 cloves of garlic
to stew with it; when the garlick is boyled enough take it up , then
bruise it up & take a pint of white wine put your galick in
the wine, then put it on the fire & take halfe a pint of the
liquor of the tripes & lay it all together. take the tripe of
& dish it up & put two spoonfulls of mustard to the white wine
mix it together & so put it over the tripe/

To make a very good pickle for
Tongues or Hames of Bacon

To season six ham's take a peck of bay, salt, three
quarters of a pound of salt peter, five pound of course
sugar. put these into an earthen vessell with: the ham's
and as much water as will cover them than take out the
hams, and stir the salt and sugar and water very well
together, put the hams in a gain let them lyni it three
weeks, only stir up the pickle once in foure or five dayes as
the end of three weeks hang them up in a chimney to dry not
to hot the salt must be beeten very fine.