rnips and great boil'd onions, or
butter'd cabbidge and carrots, or parsnips, and carrots buttered.

_Neats Tongues and a fresh Udder in Stoffado._

Season them with pepper, salt, and nutmeg, then lard them with great
lard, and steep them all night in claret-wine, wine vinegar, slic't
nutmegs and ginger, whole cloves, beaten pepper, and salt; steep
them in an earthen pot or pan, and cover or close them up, bake
them, and serve them on sops of French bread, and the spices over
them with some slic't lemon, and sausages or none.

_Neats Tongues stewed whole or in halves._

Take them being tender boil'd, and fry them whole or in halves, put
them in a pipkin with some gravy or mutton-broth, large mace, slic't
nutmeg, pepper, claret, a little wine vinegar, butter, and salt;
stew them well together, and being almost stewed, put to the meat
two or three slices of orange, sparagus, skirrets, chesnuts, and
serve them on fine sippets; run them over with beaten butter, slic't
lemon, and boil'd marrow over all.

Sometimes for the broth put some yolks of eggs, beaten with
grape-verjuyce.

_To stew a Neats Tongue otherwayes._

Make a hole in the but-end of it, and mince it with some fat bacon
or beef-suet, season it with nutmeg, salt, the yolk of a raw egg,
some sweet herbs minced small, & grated parmisan, or none, some
pepper, or ginger, and mingle all together, fill the tongue and wrap
it in a caul of veal, boil it till it will blanch, and being
blancht, wrap about it some of the searsing with a caul of veal;
then put it in a pipkin with some claret and gravy, cloves, salt,
pepper, some grated bread, sweet herbs chopped small, fried onions,
marrow boild in strong broth, and laid over all, some grapes,
gooseberries, slic't orange or lemon, and serve it on sippets, run
it over with beaten butter, and stale grated manchet to garnish the
dish.

Or sometimes in a broth called _Brodo Lardiero_.

_To hash or stew a Neats tongue divers wayes._

Take a Neats-tongue being tender boil'd and blancht, slice it into
thin slices, as big and as thick as a shilling, fry it in sweet
butter; and being fried, put to it some strong broth, or good
mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron;
stew them well together, then have some yolks of eggs dissolved with
grape verjuyce, and put them into the pan, give them a toss or two,
and the gravy and eggs being pretty thick, dish it on fine sippets.

Or make