of the Neats-Tongues
beforesaid.

_To hash any Land-Fowl, as Turky, Capon, Pheasant,
or Partridges, or any Fowls being roasted and cold.
Roast the Fowls for Hashes._

Take a capon, hash the wings, and slice into thin slices, but leave
the rump and the legs whole; mince the wings into very thin slices,
no bigger then a _three pence_ in breadth, and put it in a pipkin
with a little strong broth, nutmeg, some slic't mushroms, or pickled
mushroms, & an onion very thin slic't no bigger than the _minced
capon_ being well stew'd down with a little butter & gravy, dish it
on fine sippets, & lay the rump or rumps whole on the minced meat,
also the legs whole, and run it over with beaten Butter, slices of
lemon, and lemon peel whole.

_Collops or hashed Veal._

Take a leg of Veal, and cut it into slices as thin as an half crown
piece, and as broad as your hand, and hack them with the back of a
knife, then lard them with small lard good and thick, and fry them
with sweet butter; being fryed, make sauce with butter, vinegar,
some chopped time amongst, and yolks of eggs dissolved with juice of
oranges; give them a toss or two in the pan, and so put them in a
dish with a little gravy, _&c._

Or you may make other sauce of mutton gravy, juyce of lemon and
grated nutmeg.

_A Hash of any Tongues, Neats Tongues, Sheeps Tongues,
or any great or small Tongues._

Being tender boil'd and cold, cut them in thin slices, and fry them
in sweet butter; then put them in a pipkin with a pint of Claret
wine, and some beaten cinamon, ginger, sugar, salt, some capers, or
samphire, and some sweet butter; stir it well down till the liquor
be half wasted, and now and then stir it: being finely and leisurely
stewed, serve it on fine carved sippets, and wring on the juyce of a
lemon, and marrow, _&c._

Or sometimes lard them whole, tost them, and stew them as before,
and put a few carraways, and large mace, sugar, marrow, chestnuts:
serve them on fried tosts, _&c._

_To make other Hashes of Veal._

Take a fillet of Veal with the udder, rost it; and being rosted, cut
away the frothy flap; and cut it into thin slices; then mince it
very fine with 2 handfuls of french capers, & currans one handful;
and season it with a little beaten nutmeg, ginger, mace, cinamon,
and a handful of sugar, and stew these with a pound of butter,
a quarter of a pint of vinegar, as much caper liquor, a faggot of
sweet herbs, and little sa