43 
made Plain and Eajy . 
To force a tongue. 
BOIL it till it is tender ; let it (land till it is cold, then cut a 
hole at the root-end of it, take out feme of the meat, chop it 
with as much beef fuet, a few pippins, fome pepper and fait, 
a little mace beat, fome nutmeg, a few fweet-herbs, and the 
yolks of two eggs; chop it all together, fluff it, cover the end 
with, a veal caul or buttered paper, road it, bade it with butter,, 
and difh it up. Have for faucc good gravy, a little melted but¬ 
ter, the juice of an orange or lemon, and fome grated nutmeg; 
boil it up, and pour it into the difh. 
To Jlew neats tongues whole . 
TAKE two tongues, let them dew in water jud to cover them 
for two hours, then peel them, put them in again with a pint 
of ftrong gravy, half a pint of white wine, a bundle of fweet- 
herbs, a little pepper and fait, fome mace, cloves, and whole 
pepper tied in a muflin rag, a fpoonful of capers chopped, tur¬ 
nips and carrots diced, and a piece of butter rolled in flour; let 
all dew together very foftiy over a dow fire for two hours, then 
take out the fpice and fweet-herbs, and fend it to table. You 
may leave out the turnips and carrots, or boil them by them- 
felves, and lay them in a difh, jud as you like. 
To fricafey ox palates. 
AFTER boiling your palates very tender, (which you mud 
do by felling them on in cold water, and letting them do foftiy) 
then blanch them and fcrape them clean; take mace, nutmeg, 
cloves, and pepper beat fine, rub them all over with thofe, and 
with crumbs of bread ; have ready fome butter in a dew-pan, 
and when it is hot, put in the palates; fry them brown on both 
Tides, then pour out the fat, and put to them fome mutton or 
beef gravy, enough for fauce, an anchovy, a little nutmeg, a 
little piece of butter rolled in dour, and the juice of a lemon : 
let it fimmer all together for a quarter of an hour, difh it up, 
and garniih with lemon. 
To roaft ox palates. 
HAVING boiled your palates tender, blanch them, cut them 
into dices about two inches long, lard half with bacon, then 
have ready two or three pigeons and two or three chicken- 
peepers, draw them, trufs them, and fill them with force-meat; 
let half of them be nicely larded, fpit them on a bird fpit: fpit 
them 
