How To Stew Tripe

The tripe must be cut into small bits, as above; and put some water into a sauce-pan, with onions cut into slices, a bundle of sweet herbs, a little lemon-peel, and a little salt. When the water boils, put in the tripe, and keep it on the fire for about twelve minutes: put the liquor, tripe, and onions, into a dish, and send it to the table, with butter and milliard in a cup.

How To Collar Pig

Cut the pig in two parts, and bone it; then put it twenty four hours in water, and dry it well with a cloth : this done, season it to your mind with sage, pepper, nutmeg, mace, ginger, and salt; roll it up very hard, and sow it up close in a linnen cloth: boil it with a bundle of sweet herbs, and the bones of the pigs; when it is tender, take it up, and put it into a pan that will hold it; then pour in the liquor that it was boiled with, and a pint of white wine vinegar; likewise put in ten bay leaves, and let it stand till it is cold.

How To Dress Pig's Petty-Toes

Set a sauce-pan over the fire, with half a pint of water, a bundle of sweet herbs, an onion, a few whole pepper-corns, and a blade of mace; then put in the petty-toes, and let them boil five minutes, after which, take out the heart, liver, and lights; mince them very small, grate a little nutmeg over them, and then shake on a little flour. Let the feet boil till they are tender, and take them up; strain the liquor, put them all together into a sauce-pan, with a little salt, and a bit of butter of the size of a walnut. Let them simmer for about six minutes, minutes, making the sauce pan often: lay same toasted sippets in the dish, and the minced meat over them, and the petty-toes round them after they are split. Some like a little lemon squeezed into the dish.

A Curious Way To Dress A Pig

Lay the pig down to roast at the fire, till it is thoroughly hot; then take it up, and cut it into small pieces; set a sauce-pan over the fire, with a pint of gravy, or strong broth, and half a pint of white wine; season with onions, thyme, grated nutmeg, and beaten pepper: this done, put in the pig, and let it flew for an hour; afterwards put in half a pint more gravy, a piece of butter rolled in flour, some anchovies, and a spoonful of mush-room pickle; when it is enough, lay the pig in the dish, and pour the gravy over it; garnish with orange and lemon.

How To Dress A Lamb's Head

Let the head, lights, and heart be boiled till they are tender, but take care the liver is not too much done : when the head is enough, take it up, and hack it cross and cross with a knife; grate some nutmeg over it, and lay it on a dish before a brisk fire : then mix some crumbs of bread, some sweet herbs rub'd, a little lemon-peel chopt fine, a very little pepper and salt; strew this mixture over the head, and baste it with a little butter; in the mean while, take half the liver, lights, heart, and tongue; chop them small, and shake some flour over them: then stir them together, and put in eight spoonfuls of water, a good piece of butter rolled in flour, a little pepper and salt, with the liquor that runs from the head in the dish: simmer them all together, for a few minutes, and then put in half a spoonful of vinegar; pour the minced meat into the dish, and lay the head in the middle: the other half of the liver must be cut thin, and be kept ready, with some broiled slices of bacon, which must be laid round the head. The dish may be garnish'd with lemon.