oil'd, as is before-said.

_To dress Neats-Tongues in Brodo Lardiero, or the Italian way._

Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till
it may be blanched, cover it close, and put to it two or three
blades of large mace, with some strong mutton or beef broth, some
sack or white-wine, and some slices of interlarded bacon, scum it
when it boils, and put to it large mace, nutmeg, ginger, pepper,
raisins, two or three whole cloves, currans, prune, sage-leaves,
saffron, and divers cherries; stew it well, and serve it in a fine
clean scoured dish, on slices of French-Bread.

_To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._

Take Neats-tongues, being tender boild and blancht, slice them thin,
and fry them in sweet butter, being fried put away the butter, and
put to them anchovies, grated nutmeg, mutton gravy, and salt; give
them a warm over the fire, and serve them in a clean scoured dish:
but first rub the dish with a clove of garlick, and run the meat
over with some beaten butter, juyce of oranges, fried parsley, fried
marrow, yolks of eggs, and sage leaves.

_To hash a Neats-tongue whole or in slices._

Boil it tender and blanch it, then slice it into thin slices, or
whole, put to it some boil'd or roast chesnuts, some strong broth,
whole cloves, pepper, salt, claret wine, large mace and a bundle of
sweet herbs; stew them all together very leisurely, and being stewed
serve it on fine carved sippets, either with slic't lemon, grapes,
gooseberries, or barberries, and run it over with beaten butter.

_To dry Neats Tongues._

Take salt beaten very fine, and salt-peter of each alike, rub your
tongues very well with the salts, and cover them all over with it,
and as it wasts, put on more, when they are hard and stiff they are
enough, then roul them in bran, and dry them before a soft fire,
before you boil them, let them lie in pump water one night, and boil
them in pump water.

Otherways powder them with bay-salt, and being well smoakt, hang
them up in a garret or cellar, and let them come no more at the fire
till they be boil'd.

_To prepare a Neats-tongue or Udder to roast, a Stag, Hind,
Buck, Doe, Sheep, Hog, Goat, Kid, or Calf._

Boil them tender and blanch them, being cold lard them, or roast
them plain without lard, baste them with butter, and serve them on
gallendine sauce.

_To roast A Neats Tongue._

Take a Neats-tongue being tender boil'd, b