e marrow of 2
marrow-bones, close it up and bake it, being baked ice it; but
before you ice it, liquor it with butter, verjuyce and sugar.

_To stew Calves or Neats Feet._

Boil and blanch them, then part them in halves, and put them into a
pipkin with some strong broth, a little powder of saffron, sweet
butter, pepper, sugar, and some sweet herbs finely minced, let them
stew an hour and serve them with a little grape verjuyce, stewed
among them.

Neats feet being soust serve them cold with mustard.

_To make a fricase of Neats-Feet._

Take them being boild and blancht, fricase them with some butter,
and being finely fried make a sauce with six yolks of eggs,
dissolved with some wine-vinegar, grated nutmeg, and salt.

_Otherways._

First bone and prick them clean, then being boiled, blanched, or
cold, cut them into gubbings, and put them in a frying-pan with a
ladle-full of strong broth, a piece of butter, and a little salt;
after they have fried awhile, put to them a little chopt parsley,
green chibbolds, young spear-mint, and tyme, all shred very small,
with a little beaten pepper: being almost fried, make a lear for
them with the yolks of four or five eggs, some mutton gravy,
a little nutmeg, and the juyce of a lemon wrung therein; put this
lear to the neats feet as they fry in the pan, then toss them once
or twice, and so serve them.

_Neats Feet larded, and roasted on a spit._

Take neats feet being boil'd, cold, and blanched, lard them whole,
and then roast them, being roasted, serve them with venison sauce
made of claret wine, wine-vinegar, and toasts of houshold bread
strained with the wine through a strainer, with some beaten cinamon
and ginger, put it in a dish or pipkin, and boil it on the fire,
with a few whole cloves, stir it with a sprig of rosemary, and make
it not too thick.

_To make Black Puddings of Beefers Blood._

Take the blood of a beefer when it is warm, put in some salt, and
then strain it, and when it is through cold put in the groats of
oatmeal well pic't, and let it stand soaking all night, then put in
some sweet herbs, pennyroyal, rosemary, tyme, savoury, fennil, or
fennil-seed, pepper, cloves, mace, nutmegs, and some cream or good
new milk; then have four or five eggs well beaten, and put in the
blood with good beef-suet not cut too small; mix all well together
and fill the beefers guts, being first well cleansed, steeped, and
scalded.

_To dress a