eggs,
bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay
them in a Pie with some boild artichocks, marrow, grapes, chesnuts
blanch't, slices of interlarded bacon, and butter; close it up &
bake it, then liquor it with verjuyce, gravy, and yolks of eggs.

_To bake a Neats tongue hot otherways._

Boil a fresh tongue very tender, and blanch it; being cold slice it
into thin slices, and season it lightly with pepper, nutmeg,
cinamon, and ginger finely beaten; then put into the pie half a
pound of currans, lay the meat on, and dates in halves, the marrow
of four bones, large mace, grapes, or barberries, and butter; close
it up and bake it, and being baked, liquor it with white or claret
wine, butter, sugar, and ice it.

_Otherways._

Boil it very tender, and being blanched and cold, take out some of
the meat at the but-end, mince it with some beef-suet, and season it
with pepper, ginger beaten fine, salt, currans, grated bread, two or
three yolks of eggs, raisins minced, or in place of currans,
a little cream, a little orange minced, also sweet herbs chopped
small: then fill the tongue and season it with the foresaid spices,
wrap it in a caul of veal, and put some thin slices of veal under
the tongue, as also thin slices of interlarded bacon, and on the top
large mace, marrow, and barberries, and butter over all; close it up
and bake it, being baked, liquor it, and ice it with butter, sugar,
white-wine, or grape-verjuyce.

For the paste a pottle of flower, and make it up with boiling
liquor, and half a pound of butter.

_To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef._

Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter
savory, or lemon, or plain without any of them, fresh or salt, as
you please; broach it, or spit it, roast it and baste it with
butter; a good chine of beef will ask six hours roasting.

For the sauce take strait tops of rosemary, sage-leaves, picked
parsley, tyme, and sweet marjoram; and strew them in wine vinegar,
and the beef gravy; or otherways with gravy and juyce of oranges and
lemons. Sometimes for change in saucers of vinegar and pepper.

_To roast a Fillet of Beef._

Take a fillet which is the tenderest part of the beef, and lieth in
the inner part of the surloyn, cut it as big as you can, broach it
on a broach not too big, and be careful not to broach it through the
best of the meat, roast it leisurely, & baste it with sweet b