acon btwixt the layers,
and in place of sage sweet herbs, and sometimes cloves of garlick.
Or powder it in saltpeter four or five days, then wash it off, roul
it and use the same spices as abovesaid, and serve it with mustard
and sugar, or Gallendine.

_To stuff Beef with Parsley to serve cold._

Pick the parsley very fine and short, then mince some suet not to
small, mingle it with the parsley, and make little holes in ranks,
fill them hard and full, and being boiled and cold, slice it into
thin slices, and serve it with vinegar and green parsley.

_To make Udders either in Pie or Pasty,
according to these Figures._

Take a young Udder and lard it with great lard, being seasoned with
nutmeg, pepper, cloves, and mace, boil it tender, and being cold
wrap it in a caul of veal, but first season it with the former
spices and salt; put it in the Pie with some slices of veal under
it, season them, and some also on the top, with some slices of lard
and butter; close it up, and being baked, liquor it with clarified
butter. Thus for to eat cold; if hot, liquor it with white-wine,
gravy and butter.

_To bake a Heifers Udder in the Italian fashion._

The Udder being boil'd tender, and cold, cut it into dice-work like
small dice, and season them with some cloves, mace, cinamon, ginger,
salt, pistaches, or pine-kernels, some dates, and bits of marrow;
season the aforesaid materials lightly and fit, make your Pie not
above an inch high, like a custard, and of custard-paste, prick it,
and dry it in the oven, and put in the abovesaid materials; put to
it also some custard-stuff made of good cream, ten eggs, and but
three whites, sugar, salt, rose-water, and some dissolved musk; bake
it and stick it with slic't dates, canded pistaches, and scrape fine
sugar on it.

Otherways, boil the udder very tender, & being cold slice it into
thin slices, as also some thin slices of parmisan & interlarded
bacon, some sweet herbs chopt small, some currans, cinamon, nutmeg,
sugar, rose-water, and some butter, make three bottoms of the
aforesaid things in a dish, patty-pan, or pie, with a cut cover, and
being baked, scrape sugar on it, or rice it.

_Otherways to eat hot._

Take an Udder boil'd and cold, slice it into thin slices, and season
it with pepper, cinamon, nutmeg, ginger, and salt, mingle some
currans among the slices and fill the pie; put some dates on the
top, large mace, barberries, or grapes, butter, and th