ne way and the other another, that the fat
may appear alike at both ends; leave one foot out to lay at the top to
make a lantern to reach round, bind it with filleting as you would do
brawn, and tie it very close at both ends; you may take it out of the
cloth the next day, take off the filleting and wash it, wrap it about
again very tight, and keep it in brawn-pickle.

This has been often taken for real Brawn.

106. _How to fry_ CALF'S FEET _in Butter_.

Take four Calf's feet and blanch them, boil them as you would do for
eating, take out the large bones and cut them in two, beat a spoonful
of wheat flour and four eggs together, put to it a little nutmeg,
pepper and salt, dip in your calf's feet, and fry them in butter a
light brown, and lay them upon your dish with a little melted butter
over them. Garnish with slices of lemon and serve them up.

107. _How to make_ SAVOURY PATTEES.

Take the kidney of a loyn of veal before it be roasted, cut it in thin
slices, season it with mace, pepper and salt, and make your pattees;
lay in every patty a slice, and either bake or fry them.

You may make marrow pattees the same way.

108. _To make_ EGG PIES.

Take and boil half a dozen eggs, half a dozen apples, a pound and a
half of beef-suet, a pound of currans, and shred them, so season it
with mace, nutmeg and sugar to your taste, a spoonful or two of brandy,
and sweet meats, if you please.

109. _To make a sweet_ CHICKEN PIE.

Break the chicken bones, cut them in little bits, season them lightly
with mace and salt, take the yolks of four eggs boiled hard and
quartered, five artichoke-bottoms, half a pound of sun raisins stoned,
half a pound of citron, half a pound of lemon, half a pound of marrow,
a few forc'd-meat-balls, and half a pound of currans well cleaned, so
make a light puff-paste, but put no paste in the bottom; when it is
baked take a little white wine, a little juice of either orange or
lemon, the yolk of an egg well beat, and mix them together, make it hot
and put it into your pie; when you serve it up take the same
ingredients you use for a lamb or veal pie, only leave out the
artichokes.

110. _To roast_ TONGUES.

Cut off the roots of two tongues, take three ounces of saltpetre, a
little bay-salt and common salt, rub them very well, let them lie a
week or ten days to make them red, but not salt, so boil them tender as
they will blanch, strow over them a few bread crumbs, set them before
t