he fire to brown on every side.

_To make_ SAUCE _for the_ TONGUES.

Take a few bread crumbs, and as much water as will wet them, then put
in claret till they be red, and a little beat cinnamon, sweeten it to
your taste, put a little gravy on the dish with your tongues, and the
sweet sauce in two basons, set them on each side, so serve them up.

111. _To fry_ CALF'S FEET _in Eggs_.

Boil your calf's feet as you would do for eating, take out the long
bones and split them in two, when they are cold season 'em with a
little pepper, salt and nutmeg; take three eggs, put to them a spoonful
of flour, so dip the feet in it and fry them in butter; you must have a
little gravy and butter for sauce. Garnish with currans, so serve them
up.

112. _To make a_ MINC'D PIE _of Calf's Feet_.

Take two or three calf's feet, and boil them as you would do for
eating, take out the long bones, shred them very fine, put to them
double their weight of beef-suet shred fine, and about a pound of
currans well cleaned, a quarter of a pound of candid orange and citron
cut in small pieces, half a pound of sugar, a little salt, a quarter of
an ounce of mace and a large nutmeg, beat them together, put in a
little juice of lemon or verjuice to your taste, a glass of mountain
wine or sack, which you please, so mix all together; bake them in
puff-paste.

113. _To roast a_ WOODCOCK.

When you have dress'd your woodcock, and drawn it under the leg, take
out the bitter bit, put in the trales again; whilst the woodcock is
roasting set under it an earthen dish with either water in or small
gravy, let the woodcock drop into it, take the gravy and put to it a
little butter, and thicken it with flour; your woodcock will take about
ten minutes roasting if you have a brisk fire; when you dish it up lay
round it wheat bread toasts, and pour the sauce over the toasts, and
serve it up.

You may roast a partridge the same way, only add crumb sauce in a
bason.

114. _To make a_ CALF'S HEAD PIE.

Take a calf's head and clean it, boil it as you would do for hashing,
when it is cold cut it in thin slices, and season it with a little
black pepper, nutmeg, salt, a few shred capers, a few oysters and
cockles, two or three mushrooms, and green lemon-peel, mix them all
well together, put them into your pie; it must be a standing pie baked
in a flat pewter dish, with a rim of puff-paste round the edge; when
you have filled the pie with the meat, lay on fo