lanched, and cold, cut a
hole in the but-end, and mince the meat that you take out, then put
some sweet herbs finely minced to it, with a minced pippin or two,
the yolks of eggs slic't, some minced beef-suet, or minced bacon,
beaten ginger and salt, fill the tongue, and stop the end with a
caul of veal, lard it and roast it; then make sauce with butter,
nutmeg, gravy, and juyce of oranges; garnish the dish with slic't
lemon, lemon peel and barberries.

_To roast a Neats-Tongue or Udder otherways._

Boil it a little, blanch it, lard it with pretty big lard all the
length of the tongue, as also udders; being first seasoned with
nutmeg, pepper, cinamon, and ginger, then spit and roast them, and
baste them with sweet butter; being rosted, dress them with grated
bread and flower, and some of the spices abovesaid, some sugar, and
serve it with juyce of oranges, sugar, gravy, and slic't lemon
on it.

_To make minced Pies of a Neats tongue._

Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold,
then mince four pound of beef-suet by it self, mingle them together,
and season them with an ounce of cloves and mace beaten, some salt,
half a preserved orange, and a little lemon-peel minced, with a
quarter of a pound of sugar, four pound of currans, a little
verjuyce, and rose-water, and a quarter of a pint of sack, stir all
together, and fill your Pies.

_To bake Neats tongues to eat cold, according to these figures._

Take the tongues being tender boil'd and blanched, leave on the fat
of the roots of the tongue, and season them well with nutmeg,
pepper, and salt; but first lard them with pretty big lard, and put
them in the Pie with some whole cloves and some butter, close them
and bake them in fine or course paste, made only of boiling liquor
and flour, and baste the crust with eggs, pack the crust very close
in the filling with the raw beef or mutton.

_To bake two Neats-tongues in a Pie to eat hot,
according to these Figures._

Take one of the tongues, and mince it raw, then boil the other very
tender, blanch it, and cut it into pieces as big as a walnut, lard
them with small lard being cold & seasoned; then have another tongue
being raw, take out the meat, and mince it with some beef-suet or
lard: then lay some of the minced tongues in the bottom of the Pie,
and the pieces on it; then make balls of the other meat as big as
the pieces of tongue, with some grated bread, cream, yolks of