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CHAP. IV. 
To make a number of pretty little difhes, fit for a 
fupper, or fide-difh, and little corner-difhes, for a 
great table j and the reft you have in the Chapter 
for Lent. 
Hogs ears forced. 
TAKE four hogs ears, and half boil them, or take them 
foufed ; make a force-meat thus : take half a pound of beef- 
fuet, as much crumbs of bread, an anchovy, fome fage, boil 
and chop very fine a little parfiey ; mix all together with the yolk 
of an egg, a little pepper, flit your ears very carefully to make a 
place for your fluffing, fill them, flour them, and fry them in frefti 
butter till they are of a fine brown ; then pour out all the fat 
clean, and put tothem half a pint of gravy, aglafs ofwhite wine, 
three tea-fpoonfuls of muftard, a piece of butter as big as a nut¬ 
meg rolled in flour, a little pepper, a fmall onion whole; cover 
them clofe, and let them ftewfoftly for half an hour, fhakingyaur 
pan now and then. When they are enough, lay them in your 
difh, and pour yourfauce over them; but firft take out the onion. 
This makes a very pretty difh; but if you would make a fine 
large difh, take the feet, and cut all the meat in fmall thin 
pieces, and flew with the ears. Seafon with fait to your palate. 
To force cocks-combs* 
PARBOIL your cocks-combs, then open them with a point 
of a knife at the great end : take the white of a fowl, as much 
bacon and beef marrow, cut thefe fmall, and beat them fine in 
a marble mortar; feafon them with fait, pepper, and grated nut-* 
meg, and mix it with an egg ; fill the cocks-combs, and flew 
them in a little ftrong gravy foftly for half an hour, then flice in 
fome frefh mufhrooms and a few pickled ones ; then beat up the 
yolk of an egg in a little gravy, ftirring it. Seafon with fait. 
When they are enough, difh them up in little difhes or plates. 
To preferve cocks-combs . 
LET them be well cleaned, then put them into a pot, with 
fome melted bacon, and boil them a little; about half an hour 
after, add a little bay fait, fome pepper, a little vinegar, a lemon 
fliced, and an onion ftuck with cloves. When the bacon begins 
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