made Plain and Eafy. 
25 
T0 ragoo hogs feet and ears. 
TAKE your feet and ears out of the pickle they are fouled 
in, or boil them till they are tender, then cut them into little 
long thin bits about two inches long, and about a quarter of an 
inch thick : put them into your fLew-pan with half a pint of 
good gravy, a glafs of white wine, a good deal of muftard, a 
good piece of butter rolled in flour, and a little pepper and 
fait: ftir all together till it is of a fine thicknefs, and then difli 
it up. 
Note, They make a very pretty difli fried with butter and 
muftard, and a little good gravy, if you like it. Then only 
cut the feet and ears in two. You may add half an onion, cut 
fmall. 
To fry tripe . 
CUT your tripe into pieces about three inches long, dip 
them in the yolk of an egg and a few crumbs of bread, fry them 
of a fine brown, and then take them out of the pan and lay 
them in a di£h to drain. Have ready a warm difli to put them 
in, and fend them to table, with butter and muftard in a cup. 
To flew tripe. 
CUT it juft as you do for frying, and fet on fame water in 
a fauce-pan, with two or three onions cut intofl'ices, and fome 
fait. When it boils, put in your tripe. Ten minutes will boil 
it. Send it to table with the liquor in the difli, and the onions. 
Have butter and muftard in a cup, and difli it up. You may 
put in as many onions as you like to mix with your fauce, or 
leave them quite out ? juft as you pleafe. Put a little bundle of 
fweet-herhs, and a piece of lemon-peel into the water, when 
you put in your tripe, 
A fricafey of pigeons. 
TAKE eight pigeons, new killed, cut them into final! pieces, 
and put them into a ftew-pan with a pint of claret and a pint 
of water. Seafon your pigeons with fait and pepper, a blade or 
two of mace, an onion, a bundle of fweet-herbs, a good piecq 
of butter juft rolled in a very little flour : cover it clofe, and 
let them few till there is juft enough for fauce, and then take 
out 
