other, with Oysters._

Boil six tongues in salt and water till they are sufficiently tender to
peel. Slice them thin, and with a quart of large oysters put them in a
dish, with some whole spice and a little claret, and let them stew
together. Then put in some butter, and three yolks of eggs well beaten.
Shake them all well together, and put some sippets and lay your tongues
upon them.

_Tripe, to dress._

Take of the finest tripe, and, when properly trimmed, cut it in pieces
about four inches square; put it in a stewpan, with as much white wine
as will almost cover it: slice in three or four race of ginger, quarter
in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary,
thyme, sweet marjoram, and onion. When this has stewed gently a good
while, take out a pint of the clearest liquor, free from fat or dross,
and dissolve in it some anchovies finely picked. Take up the tripe, a
bit at a time, with a fork, and lay it in a warmed dish; pour on it the
liquor in which the anchovies were dissolved. Sprinkle on it a little
lemon juice. Those who are fond of onions or garlic may make either the
prevailing ingredient.

_Tripe, to fricassee._

Cut into slices the fat part of double tripe; dip them into eggs or
batter, and fry them to lay round the dish. Cut the other part into long
slips, and into dice, and toss them up with onion, chopped parsley,
melted butter, yolks of eggs, and a little vinegar. Season with pepper
and salt, and serve up.

_Truffles and Morels, to stew._

Well wash the truffles, cut them into slices, of the size and about the
thickness of half-a-crown; put them into a stewpan, with a pinch of salt
and cayenne pepper, and a little butter, to prevent their being burnt.
Let them stew ten minutes; have ready a good brown sauce of half a pint
of beef and the same of veal jelly, thickened with a little butter and
flour; add to it any trimmings of the truffles or morels, and boil them
also in it; put in one pinch of cayenne pepper. Strain the truffles or
morels from the butter they were first stewed in; throw them into the
sauce; warm the whole again, and serve hot.

_Veal, to boil._

Veal should be boiled well; a knuckle of six pounds will take very
nearly two hours. The neck must be also well boiled in a good deal of
water; if boiled in a cloth, it will be whiter. Serve it with tongue,
bacon, or pickled pork, greens of any sort, brocoli, and carrots, or
onion sauce, white sauce, oys