take the tongue and blanch it, cut it in two, and lay it on each side
the head, and some slices of crisp bacon over the head, so serve it up.


42. SAUCE _for a_ NECK _of_ VEAL.

Fry your veal, and when fried put in a little water, an anchovy, a few
sweet herbs, a little onion, nutmeg, a little lemon-peel shred small,
and a little white wine or ale, then shake it up with a little butter
and flour, with some cockles and capers.


43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_.

When your lamb is boil'd lay it in the dish, and pour upon it a little
parsley, butter and green gooseberries coddled, then lay your fried
lamb round it; take some small asparagus and cut it small like peas,
and boil it green; when it is boil'd drain it in a cullender, and lay
it round your lamb in spoonfuls.

Garnish your dish with gooseberries, and heads of asparagus in lumps.

This is proper for a bottom dish.


44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_.

When your lamb is boil'd pour over it parsley and butter, with coddled
gooseberries, so lay the chickens round your lamb, and pour over the
chickens a little white fricassy sauce. Garnish your dish with sippets