made Plain and Eajy. 59 
bacon, with a calf’s udder and chaldron blanched, and cut into 
dice or flices, put them into a ftew-pan and feafon with fine 
fpice pounded, a bay-leaf, fome fait, pepper, and fhalot cut 
fmall, and about half a pint of cream ; tofs it up, take off the 
pan, and thicken your mixture with four or five yolks of eggs 
and fome crumbs of bread, then fid up your chitterlings with 
the fluffing, keep it warm, tie the other ends with packthread, 
blanch and boil them like hog’s chitterlings, let them grow cold 
In their own liquor before you ferve them up ; boil them over a 
moderate fire, and ferve them up pretty hot. Thefe fort of an- 
douilles, or puddings, muft be made in fiimmer, when hogs are 
fejdom killed. 
Tt 9 drefs calf's chitterlings curioufly . 
CUT a calf’s nut in flices of its length, and the thicknefs 
of a finger, together with fome ham, bacon, and the white of 
chickens, cut after the fame manner; put the whole into a 
ftew-pan, feafoned with fait, pepper, fweet-herbs, and fpice, 
then take the guts cleanfed, cut and divide them in parcels, and 
fill them with your flices; then lay in the bottom of a kettle or 
pan fome flices of bacon and veal, feafon them with fome pep¬ 
per, fait, a bay-leaf, and an onion, and lay fome bacon and 
veal over them; then put in a pint of white wine, and let it 
ftew foftly, clofe covered with fire over and under it, if the pot 
or pan will allow it; then broil the puddings on a (beet of 
white paper ? well buttered on the infide. 
To drefs a ham a la Braife. 
CLEAR the knuckle, take off the fwerd, and lay it in wa* 
ter to frefhen; then tie it about with a firing, take flices of ba¬ 
con and beef, beat and feafon them well with fpice and fweet- 
herbs ; then lay them in the bottom of a kettle with onions, 
parfnips, and carrots fliced, with fome cives and parfley; lay 
in your ham the fat fide uppermoft, and cover it with flices of 
beef, and over that flices of bacon, then lay on fome fliced roots 
and herbs, the fame as under it: cover it clofe, and flop it clofe 
with pafte, put fire both over and under it, and let it ftew with 
a very flow fire twelve hours ; put it in a pan, drudge it well 
with grated bread, and brown it with a hot iron; then ferve 
|t up on a clean napkin : garnifh with raw parfley. 
Note, If you eat it hot, make a ragoo thus : take a veal 
fweetbread, fome livers of fowls, cocks-combs, mufhrooms, and 
trqffie^i tofs them up in a pint of good gravy, feafoned with 
