l they be brown; so
put them into a stew-pan with a little brown gravy, a lump of butter, a
spoonful of vinegar, and a little mustard and salt, thicken'd with
flour; take two or three pig's feet and boil them very tender, fit for
eating, then cut them in two and take out the large bones, dip them in
egg, and strew over them a few bread-crumbs, season them with pepper
and salt; you may either fry or broil them, and lay them in the middle
of your dish with the pig's ears.

They are proper for a side-dish.

76. _To make a Fricassy of_ TRIPES.

Take the whitest seam tripes you can get and cut them in long pieces,
put them into a stew-pan with a little good gravy, a few bread-crumbs,
a lump of butter, a little vinegar to your taste, and a little mustard
if you like it; shake it up altogether with a little shred parsley.
Garnish your dish with sippets.

This is proper for a side-dish.

77. _To make a Fricassy of_ VEAL-SWEET-BREADS.

Take five or six veal-sweet-breads, according as you would have your
dish in bigness, and boil them in water, cut them in thin slices the
length-way, dip them in egg, season them with pepper and salt, fry them
a light brown; then put them into a stew-pan with a little brown gravy,
a spoonful of white wine or juice of lemon, whether you please; thicken
it up with flour and butter; and serve it up. Garnish your dish with
crisp parsley.

78. _To make a white Fricassy of_ TRIPES, _to eat like_ CHICKENS.

Take the whitest and the thickest seam tripe you can get, cut the white
part in thin slices, put it into a stew-pan with a little white gravy,
juice of lemon and lemon-peel shred, also a spoonful of white wine;
take the yolks of two or three eggs and beat them very well, put to
them a little thick cream, shred parsley, and two or three chives if
you have any; shake altogether over the stove while it be as thick as
cream, but don't let it boil for fear it curdle. Garnish your dish with
sippets, slic'd lemon or mushrooms, and serve it up.

79. _To make a brown Fricassy of_ EGGS.

Take eight or ten eggs, according to the bigness you design your dish,
boil them hard, put them in water, take off the shell, fry them in
butter whilst they be a deep brown, put them into a stew-pan with a
little brown gravy, and a lump of butter, so thicken it up with flour;
take two or three eggs, lay them in the middle of the dish, then take
the other, cut them in two, and set them with the small ends upw