ll, put to it two Spoonfull of Verjuyce, and a quarter of a Pint
of Sack, _&c_.

_To dry Neats Tongues._

Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub
your Tongues very well with that, and cover all over with it, and as it
wasts put on more, and when they are very hard and stiffe they are
enough, then rowle them in Bran, and dry them before a soft fire, and
before you boyle them, let them lie one night in Pompe Water, and boyle
them in the same sort of water.

_To make Jelly of Harts Horn._

Take six ounces of Hart-Horn, three ounces of Ivory both finely carped,
boyle it in two quarts of water in a Pipkin close covered, and when it
is three parts wasted, you may try it with a Spoon if it will be jelly,
you may know by the sticking to your Lips, then straine it through a
jelly bag; season it with Rose-water, juyce of Lemons and double refined
Sugar, each according to your Taste, then boyle altogether two or three
walmes, so put in the Glasse and keep for your use.

_To make Chickens fat in four or five dayes._

Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of
Sugar, make it up into a stiff Paste, and rowle it into little rowles,
wet them in warme Milk, and so Cram them, and they will be fat in four
or five dayes, if you please you may sow them up behind one or two of
the last dayes.

_To make Angelot._

Take a Gallon of Stroakings and a Pint of Creame as it comes from the
Cow, and put it together with a little Rennet; when you fill, turne up
the midst side of the Cheese-fat, fill them a little at once, and let it
stand all that day and the next, then turn them, and let them stand til
they will slip out of the Fat, Salt them on both sides, and when the
Coats begin to come on them, neither wipe nor scrape them, for the
thicker the Coat is the better.

_A Persian Dish._

Take the fleshly part of a Leg of Mutton stript from the fat and sinews,
beat that well in a Morter with Pepper and Salt, and a little Onyon or
Garlick water by it selfe, or with Herbs according to your taste, then
make it up in flat cakes and let them be kept twelve houres betweene two
Dishes before you use them, then fry them with butter in a frying Pan
and serve them with the same butter, and you will find it a dish of
savory meat.

_To roast a shoulder of Mutton in blood._

When your sheepe is killed save the blood, and spread the caule all open
upon a Table that is wet, that