eing cold, mince them small, then put
currans to them, beaten cinamon, hard eggs minced, capers, sweet
herbs minced small, cloves, mace, sugar, white-wine, butter, slic't
lemon or orange, slic't almonds, grated bread, saffron, sugar,
gooseberries, barberries or grapes; and being finely stewed down,
serve them on fine carved sippets.

2. _Neats Feet hashed otherwise._

Cut them in peices, being tender boild, and put to them some chopped
onions, parsly, time butter, mace, pepper, vinegar, salt, and sugar:
being finely stewed serve them on fine carved sippets, barberries,
and sugar; sometimes thicken the broth with yolks of raw eggs and
verjuice, run it over with beaten butter, and sometimes no sugar.

3. _Hashing otherways of any Feet._

Mince them small, and stew them with white wine, butter, currans,
raisins, marrow, sugar, prunes, dates, cinamon, mace, ginger,
pepper, and serve them on tosts of fried manchet.

Sometimes dissolve the yolks of eggs.

4. _Neats Feet, or any Feet otherways_

Being tender boil'd and soused, part them and fry them in sweet
butter fine and brown; dish them in a clean dish with some mustard
and sweet Butter, and fry some slic't onions, and lay them all over
the top; run them over with beaten Butter.

5. _Neats-feet, or other Feet otherways sliced,
or in pieces stewed._

Take boil'd onions, and put your feet in a pipkin with the onions
aforesaid being sliced, and cloves, mace, white wine, and some
strong broth and salt, being almost stewed or boil'd, put to it some
butter and verjuyce, and sugar, give it a warm or two more, serve it
on fine sippets, and run it over with sweet Butter.

6. _Neats-feet otherways, or any Feet fricassed, or Trotters._

Being boil'd tender and cold, take out the hair or wool between the
toes, part them in halves, and fry them in butter; being fryed, put
away the Butter, and put to them grated nutmeg, salt, and strong
Broth.

Then being fine and tender, have some yolks of eggs dissolved with
vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs
put a piece of Fresh Butter, and put away the frying: and when you
are ready to dish up your meat, put in the eggs, and give it a toss
or two in the pan, and pour it in a clean dish.

1. _To hash Neats-tongues, or any Tongues._

Being fresh and tender boil'd, and cold, cut them into thin slices,
fry them in sweet butter, and put to them some strong broth, cloves,
mac