Dish of Tripes hot out of the pot or pan._

Being tender boil'd, make a sauce with some beaten butter, gravy,
pepper, mustard, and wine-vinegar, rub a dish with a clove of
garlick, and dish them therein; then run the sauce over them with a
little bruised garlick amongst it, and a little wine vinegar
sprinkled over the meat.

_To make Bolonia-Sausages._

Take a good leg of pork, and take away all the fat, skins, and
sinews, then mince and stamp it very fine in a wooden or brass
mortar, weigh the meat, and to every five pound thereof take a pound
of good lard cut as small as your little finger about an inch long,
mingle it amongst the meat, and put to it half an ounce of whole
cloves, as much beaten pepper, with the same quantity of nutmegs and
mace finely beaten also, an ounce of whole carraway-seed, salt eight
ounces, cocherel bruised with a little allom beaten and dissolved in
sack, and stamped amongst the meat: then take beefers guts, cut of
the biggest of the small guts, a yard long, and being clean scoured
put them in brine a week or eight days, it strengthens and makes
them tuff to hold filling. The greatest skill is in the filling of
them, for if they be not well filled they will grow rusty; then
being filled put them a smoaking three or four days, and hang them
in the air, in some _Garret_ or in a _Cellar_, for they must not
come any more at the fire; and in a quarter of a year they will be
eatable.

* * * * *
* * * *

SECTION III.

_The A-la-mode ways of dressing the Heads of any Beasts._

_To boil a Bullocks Cheek in the Italian way._

Break the bones and steep the head in fair water, shift it, and
scrape off the slime, let it lie thus in steep about twelve hours,
then boil in fair water with some _Bolonia_ sausage and a piece of
interlarded bacon; the cheeks and the other materials being very
tender boiled, dish it up and serve it with some flowers and greens
on it, and mustard in saucers.

_To stew Bullocks Cheeks._

Take the Cheeks being well soaked or steeped, spit and half roast
them, save the gravy, and put them into a pipkin with some
claret-wine, gravy, and some strong broth, slic't nutmeg, ginger,
pepper, salt and some minced onions fried; stew it the space of two
hours on a soft fire, and being finely stewed, serve it on carved
sippets.

_Otherways._

Take out the bones, balls of the eyes, and the ruff of