send up the mutton chops in the dish with the hotch-potch.

When there are no pease to be had, you may put in the heads of
asparagus, and if there be neither of these to be had, you may shred in
a green savoy cabbage.

This is a proper dish instead of soop.

454. _To make_ MINC'D COLLOPS.

Take two or three pounds of any tender parts of beef, (according as you
would have the dish in bigness) cut it small as you would do minc'd
veal; take an onion, shred it small, and fry it a light brown, in
butter seasoned with nutmeg, pepper and salt, and put it into your pan
with your onion, and fry it a little whilst it be a light brown; then
put to it a jill of good gravy, and a spoonful of walnut pickle, or a
little catchup; put in a few shred capers or mushrooms, thicken it up
with a little flour and butter; if you please you may put in a little
juice of lemon; when you dish it up, garnish your dish with pickle; and
a few forc'd-meat-balls.

It is proper for either side-dish or top-dish.

455. _To make white_ Scotch Collops _another Way_.

Take two pounds of the solid part of a leg of veal, cut it in pretty
thin slices, and season it with a little shred mace and salt, put it
into your stew-pan with a lump of butter, set it over the fire, keep it
stirring all the time, but don't let it boil; when you are going to
dish up the collops, put to them the yolks of two or three eggs, three
spoonfuls of cream, a spoonful or two of white wine, and a little juice
of lemon, shake it over the fire whilst it be so thick that the sauce
sticks to the meat, be sure you don't let it boil.

Garnish your dish with lemon and sippets, and serve it up hot.

This is proper for either side-dish or top-dish, noon or night.

456. _To make_ VINEGAR _another Way_.

Take as many gallons of water as you please, and to every gallon of
water put in a pound of four-penny sugar, boil it for half an hour and
skim it all the time; when it is about blood warm put to it about three
or four spoonfuls of light yeast, let it work in the tub a night and a
day, put it into your vessel, close up the top with a paper, and set it
as near the fire as you have convenience, and in two or three days it
will be good vinegar.

457. _To preserve_ QUINCES _another Way_.

Take quinces, pare and put them into water, save all the parings and
cores, let 'em lie in the water with the quinces, set them over the
fire with the parings and cores to coddle, cover them c