d marrow in yolks of two eggs, and sage leaves.

Sometimes add yolks of eggs strained, and then it is a fricase.

_Otherways._

Take the pallets, lips, or noses, and boil them very tender, blanch
them, and cut them two inches long, then take some interlarded bacon
and cut it in the like proportion, season the pallets with salt, and
broil them on paper; being tender broil'd put away the fat, and put
them in a dish being rubbed with a clove of garlick, put some mutton
gravy to them on a chaffing dish of coals, and some juyce of orange,
_&c._

_To fricase Pallets._

Take beef pallets being tender boil'd and blanched, season them with
beaten cloves, nutmeg, pepper, salt, and some grated bread; then the
pan being ready over the fire, with some good butter fry them brown,
then put them in a dish, put to them good mutton gravy, and dissolve
two or three anchovies in the sauce, a little grated nutmeg, and
some juyce of lemons, and serve them up hot.

_To stew Pallets, Lips, and Noses._

Take them being tender boild and blanched, put them into a pipkin,
and cut to the bigness of a shilling, put to them some small
cucumbers pickled, raw calves udders, some artichocks, potatoes
boil'd or musk-mellon in square pieces, large mace, two or three
whole cloves, some small links or sausages, sweetbreads of veal,
some larks, or other small birds, as sparrows, or ox-eyes, salt,
butter, strong broth, marrow, white-wine, grapes, barberries, or
gooseberries, yolks of hard eggs, and stew them all together, serve
them on toasts of fine French bread, and slic't lemon; sometimes
thicken the broth with yolks of strained eggs and verjuyce.

_To marinate Pallets, Noses, and Lips._

Take them being tender boil'd and blancht, fry them in sweet sallet
oyl, or clarified butter, and being fryed make a pickle for them
with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg,
salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves,
sweet marjoram, savory, parsley, and sage; boil the spices and herbs
in wine vinegar and white-wine, then put them in a barrel with the
pallets, lips and noses, and lemons, close them up for your use, and
serve them in a dish with oyl.

_To dress Pallets, Lips, and Noses, with Collops
of Mutton and Bacon._

Take them being boild tender & blanch'd, cut them as broad as a
shilling, as also some thin collops of interlarded bacon, and of a
leg of mutton, finely hack'd with th