y small, with some Limon pill, then put in some Oil, Vinegar, Capers,
Caviare, and some Anchovies, and mix them very well, then lay it in a
Dish in the form of a Star, and serve it in; Garnish your Dish with
Anchovies, Limon and Capers.

66. _To dry a Goose._

Take a fair fat Goose, and powder it about a Month or thereabouts, then
hang it up in a Chimney as you do Bacon, and when it is throughly dry,
boil it well and serve it to the Table with some Mustard and Sugar,
Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.

67. _To dress Sheeps Tongues with Oysters._

Take your Sheeps Tongues about six of them, and boil them in water and
salt till they be tender, then peel them, and slice them thin, then put
them into a Dish with a quart of great Oisters; a little Claret wine
and some whole Spice, let them stew together a while, then put in some
Butter and the yolks of three Eggs well beaten, shake them well
together, then lay some Sippets into a Dish, and put your Tongues upon
them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and
serve it in.

68. _To make a Neats-tongue Pie._

Let two small Neats tongues or one great one be tenderly boiled, then
peel them and slice them very thin, season them with Pepper and Salt,
and Nutmeg; then having your Paste ready laid into your baking-pan, lay
some Butter in the bottom, then lay in your Tongues, and one pound of
Raisins of the Sun, with a very little Sugar, then lay in more butter,
so close it and bake it, then cut it up, and put in the yolks of three
Eggs, a little Claret Wine and Butter, stir it well together, and lay on
the Cover, and serve it; you may add a little Sugar if you please.

69. _A Capon with white Broth._

Take a large Capon, and draw him, and truss him, and boil him in water
and a little salt, with some whole Spice:

When you think it is almost enough, put in one pound of Currans well
washed and picked, four Ounces of Dates stoned and diced thin, and when
they have boiled enough, put in half a pound of sweet Almonds blanched
and beaten fine with Rose-water, strain them in with some of the Liquor,
then put in some Sack and Sugar; then lay some thin slices of white
bread into a deep Dish, and lay your Capon in the midst, then pour your
Broth over it.

Garnish your dish with plumped Raisins and Prunes, and serve it in.

70. _To make a Calvesfoot Pie._

Take six Calves feet tenderly boiled, and cut them in h