ne them, but leave the
meat as whole as possible,) and four pounds of the finest ham sliced;
then boil the veal, fowls bones, and the ham in six quarts of water,
till it is reduced to two quarts, put in the fowl and the three pounds
of veal, and let them boil half an hour; take it off the fire and
strain the gravy from it; add to the gravy three pints of the best
white wine, boil it up and thicken it; then put in the calf's-head;
have in readiness twelve large forc'd-meat-balls, as large as an egg,
and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen.

10. _To dress_ OX LIPS.

Take three or four ox lips, boil them as tender as possible, dress them
clean the day before they are used; then make a rich forc'd-meat of
chicken or half-roasted rabbits, and stuff the lips with it; they will
naturally turn round; tie them up with pack-thread and put them into
gravy to stew; they must stew while the forc'd-meat be enough. Serve
them up with truffles, morels, mushrooms, cockscombs, forc'd-meat
balls, and a little lemon to your taste.

This is a top-dish for second, or side dish for first course.

11. _To make_ POVERADE.

Take a pint of good gravy, half a jill of elder vinegar, six shalots, a
little pepper and salt, boil all these together a few minutes, and
strain it off. This is a proper sauce for turkey, or any other sort of
white fowls.

12. _To pot_ PARTRIDGES.

Take the partridges and season them well with mace, salt and a little
pepper; lie 'em in the pot with the breast downwards, to every
partridge put three quarters of a pound of butter, send them to the
oven, when baked, drain them from the butter and gravy, and add a
little more seasoning, then put them close in the pot with the breasts
upwards, and when cold, cover them well with the butter, suit the pot
to the number of the partridges to have it full. You may pot any sort
of moor game the same way.

13. _To pot_ PARTRIDGES _another Way_.

Put a little thyme and parsley in the inside of the partridges, season
them with mace, pepper and salt; put them in the pot, and cover them
with butter; when baked, take out the partridges, and pick all the meat
from the bones, lie the meat in a pot (without beating) skim all the
butter from the gravy, and cover the pot well with the butter.

14. _To pot_ CHARE.

Scrape and gut them, wash and dry them clean, season them with pepper,
salt, mace, and nutmeg; let the two last seasonings be higher th