ley and Onions chopped a little
Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
let all these stew together till they are enough, then lay your Calves
feet in a Dish, and pour the Sauce over them, then strew some raw
Parsley and hard Eggs chopped together over them with slices of Limon
and Barberries.

205. _To hash Neats tongues._

Boil them and blanch them, and slice them thin then take Raisins of the
Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
wine with a little salt; boil all these together with some sweet butter,
verjuice and sugar; when they are enough, serve them in and thicken the
Sauce with yolks of Eggs; garnish your Dish with Barberries.

206. _Another way to hash Neats Tongues._

Boil Neats Tongues very tender, peel them and slice them thin, then take
strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
boil all these together with some butter till they be enough; garnish
your Dish as before.

207. _To boil Chickens in white-broth._

Take three Chickens and truss them, then take two or three blades of
Mace, as many quartered Dates, four or five Lumps of Marrow, a little
Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
a Pint of Sack, first boil your Chickins in Mutton broth, and then add
these things to them, and let them boil till they are enough, then lay
your Chickens in a Dish, and strain some Almonds blanched and beaten
into it, serve it upon Sippets of French Bread; garnish your Dish with
hard Eggs and Limons.

208. _To boil Partridges._

Put two or three Partridges into a Pipkin with as much water as will
cover them, then put in three or four blades of Mace, one Nutmeg
quartered, five or six Cloves, a piece of sweet Butter, two or three
Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and
break them, and put them into the Pipkin with the rest, and a little
Salt, when they are enough, lay them in a Dish, and pour this Broth over
them, then garnish your Dish with hard Eggs and sliced Limon, and serve
it in.

209. _To boil a Leg of Mutton._

Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and
Nutmeg, boil it in water and Salt, but not too much, then put some of
that broth into another Pot, with three or four blades of Mace, some
Currans and Salt, boil them till half be consumed, then put i