and pour the sauce over.

_Another._

Rasp some crumb of bread; put it over the fire in butter; put over it a
minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne
pepper and salt, mixed with the whites and yolks of four eggs beat: put
this forcemeat on fried toasts of bread, covering the whole with grated
bread, and passing the salamander over it. Serve it with a clear beef
gravy sauce under it.

_Tomata to eat with roast meat._

Cover the bottom of a flat saucepan with the tomatas, that they may lie
one upon another; add two or three spoonfuls of water, a little salt and
pepper, to your taste; cover the pan, and stew them; in six or seven
minutes turn them, and let them stew till they are soft. Send them up
with their liquor.

_Tongues, to cure._ No. 1.

Take two fine bullocks' tongues; wash them well in spring water; dry
them thoroughly with a cloth, and salt them with common salt, a quarter
of a pound of saltpetre, a quarter of a pound of treacle, and a quarter
of a pound of gunpowder. Let them lie in this pickle for a month; turn
and rub them every day; then take them out and dry them with a cloth;
rub a little gunpowder over them, and hang them up for a month, when
they will be fit to eat, previously soaking a few hours as customary.

_Tongues, to cure._ No. 2.

One pound of bay salt, half a pound of saltpetre, two ounces of sal
prunella, two pounds of coarse sugar; make your brine strong enough with
common salt to float an egg. The quantity of water is seven quarts, boil
all together, and scum it well for half an hour. When cold, put the
tongues in, and wash them in warm water before dressing. For table be
sure never to let them boil, but simmer slowly for four or five hours.

_Tongues, to cure._ No. 3.

Take two fine neats' tongues; cut off the roots, and cut a nick in the
under side; wash them clean, and dry with a cloth. Rub them with common
salt, and lay them on a board all night. Next day take two ounces of bay
salt, one of sal prunella, and a handful of juniper-berries, all bruised
fine; mix them with a quarter of a pound of coarse sugar and one pound
of common salt. Rub the tongues well with this mixture; lay them in a
long pan, and turn and rub them daily for a fortnight. Take them out of
the pickle, and either dry or dress them.

_Tongues, to cure._ No. 4.

Mix some well bruised bay salt, and a little saltpetre, with common
salt, and with a linen cloth rub the