inger, coriander,
caraway, or fennil-seed, make several beds, or layes of these
things, and run the jelly over them many times after one is cold,
according as you have sorts of colours of jellies, or else put all
at once; garnish it with preserved oranges, or green citron cut like
lard.

_To bake Beef-Pallets._

Provide pallets, lips, and noses, boild tender and blanched,
cock-stones, and combs, or lamb stones, and sweet-breads cut into
pieces, scald the stones, combs, and pallets slic't or in pieces as
big as the lamb stones, half a pint of great oysters parboil'd in
their own liquor, quarter'd dates, pistaches a handful, or pine
kernels, a few pickled broom buds, some fine interlarded bacon
slic't in thin slices being also scalded, ten chestnuts roasted &
blanched; season all these together with salt, nutmeg, and a good
quantity of large mace, fill the pie, and put to it good butter,
close it up and bake it, make liquor for it, then beat some butter,
and three or four yolks of eggs with white or claret wine, cut up
the lid, and pour it on the meat, shaking it well together, then lay
on slic't lemon and pickled barberries, _&c._

_To dress a Neats-Tongue boil'd divers ways._

Take a Neats-tongue of three or four days powdering, being tender
boil'd, serve it on cheat bread for brewis, dish on the tongue in
halves or whole, and serve an udder with it being of the same
powdering and salting, finely blanched, put to them the clear fat of
the beef on the tongue, and white sippets round the dish, run them
over with beaten butter, _&c._

_Otherways._

For greater service two udders and two tongues finely blanched and
served whole.

Sometimes for variety you may make brewis with some fresh beef or
good mutton broth, with some of the fat of the beef-pot; put it in a
pipkin with some large mace, a handful of parsley and sorrel grosly
chopped, and some pepper, boil them together, and scald the bread,
then lay on the boil'd tongue, mace, and some of the herbs, run it
over with beaten butter, slic't lemon, gooseberries, barberries, or
grapes.

Or for change, put some pared turnips boiling in fair water, & being
tender boil'd, drain the water from them, dish them in a clean dish,
and run them over with beaten butter, dish your tongues and udders
on them, and your colliflowers on the tongues and udders, run them
over with beaten butter; or in place of colliflowers, carrots in
thin quarters, or sometimes on tu