the same, and none of those spices, but only cinamon, sugar,
and saffron.

Sometimes sliced as aforesaid, but in slices no bigger nor thicker
than a three pence, and used in all points as before, but add some
onions fried, with the tongue, some mushrooms, nutmegs, and mace;
and being well stewed, serve it on fine sippets, but first rub the
dish with a clove of garlick, and run all over with beaten butter,
a shred lemon, and a spoonful of fair water.

Sometimes you may add some boil'd chesnuts, sweet herbs, capers,
marrow, and grapes or barberries.

Or stew them with raisins put in a pipkin, with the sliced tongue,
mace, slic't dates, blanched almonds, or pistaches, marrow,
claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy;
and being well stewed, dissolve the yolks of six eggs with vinegar
or grape verjuyce, and dish it up on fine sippets, slic't lemon, and
beaten butter over all.

_To marinate a Neats-Tongue either whole or in halves._

Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any
tongues, boil them till they will blanch; and being blanched, lard
them or not lard them, as you please; then put them in a barrel,
then make a pickle of whole pepper, slic't ginger, whole cloves,
slic't nutmegs, and large mace: next have a bundle of sweet herbs,
as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet
marjoram, and parsley; take the streightest sprigs of these herbs
that you can get, and bind them up hard in a bundle every sort by it
self, and all into one; then boil these spices and herbs in as much
wine vinegar and white wine as will fill the vessel where the
tongues are, and put some salt and slic't lemons to them; close them
up being cold, and keep them for your use upon any occasion; serve
them with some of the spices, liquor, sweet herbs, sallet oyl, and
slic't lemon or lemon-peel, Pack them close.

_To fricase Neats-Tongues._

Being tender boil'd, slice them into thin slices, and fry them with
sweet butter; being fried put away the butter, and put to them some
strong gravy or broth, nutmeg, pepper, salt, some sweet herbs
chopped small, as tyme, savory, sweet marjoram, and parsley; stew
them well together, then dissolve some yolks of eggs with
wine-vinegar or grape-verjuyce, some whole grapes or barberries. For
the thickening use fine grated manchet, or almond-paste strained,
and some times put saffron to it. Thus you may fricase any Udder
being tender b