e back of a knife, fry them all
together with some butter, and being finely fried, put out the
butter, and put unto it some gravy, or a little mutton broth, salt,
grated nutmeg, and a dissolved anchove; give it a warm over the fire
and dish it, but rub the dish with a clove of garlick, and then run
it over with butter, juyce of orange; and salt about the dish.

_To make a Pottage of Beef Pallets._

Take beef pallets that are tender boi'd and blanched, cut each
pallet in two pieces, and set them a stewing between two dishes with
a fine piece of interlarded bacon, a handful of champignions, and
five or six sweet-breads of veal, a ladle full of strong broth, and
as much mutton gravy, an onion or two, two or three cloves, a blade
or two of large mace, and an orange; as the pallets stew make ready
a dish with the bottoms and tops of French bread slic't and steeped
in mutton gravy, and the broth the pallets were stewed in; then you
must have the marrow of two or three beef bones stewed in a little
strong broth by it self in good big gobbets: and when the pallets,
marrow, sweet-breads and the rest are enough, take out the bacon,
onions, and spices, and dish up the aforesaid materials on the dish
of steeped bread, lay the marrow uppermost in pieces, then wring on
the juyce of two or three oranges, and serve it to the table very
hot.

_To rost a dish of Oxe Pallets with great Oysters, Veal,
Sweet-breads, Lamb stones, peeping Chickens, Pigeons,
slices of interlarded Bacon, large Cock-combs,
and Stones, Marrow, Pistaches, and Artichocks._

Take the oxe pallets and boil them tender, blanch them and cut them
2 inches long, lard one half with smal lard, then have your chickens
& pigeon peepers scalded, drawn, and trust; set them, and lard half
of them; then have the lamb-stones, parboil'd and blanched, as also
the combs, and cock-stones, next have interlarded bacon, and sage;
but first spit the birds on a small bird-spit, and between each
chicken or pigeon put on first a slice of interlarded bacon, and a
sage leaf, then another slice of bacon and a sage leaf, thus do till
all the birds be spitted; thus also the sweet-breads, lamb-stones,
and combs, then the oysters being parboild, lard them with lard very
small, and also a small larding prick, then beat the yolks of two or
3 eggs, and mix them with a little fine grated manchet, salt,
nutmeg, time, and rosemary minced very small, and when they are hot
at the