eating, then cut them in two and take out the large bones, dip them in
egg, and strew over them a few bread-crumbs, season them with pepper
and salt; you may either fry or broil them, and lay them in the middle
of your dish with the pig's ears.

They are proper for a side-dish.


76. _To make a Fricassy of_ TRIPES.

Take the whitest seam tripes you can get and cut them in long pieces,
put them into a stew-pan with a little good gravy, a few bread-crumbs,
a lump of butter, a little vinegar to your taste, and a little mustard
if you like it; shake it up altogether with a little shred parsley.
Garnish your dish with sippets.

This is proper for a side-dish.


77. _To make a Fricassy of_ VEAL-SWEET-BREADS.

Take five or six veal-sweet-breads, according as you would have your
dish in bigness, and boil them in water, cut them in thin slices the
length-way, dip them in egg, season them with pepper and salt, fry them
a light brown; then put them into a stew-pan with a little brown gravy,
a spoonful of white wine or juice of lemon, whether you please; thicken
it up with flour and butter; and serve it up. Garnish your dish with
crisp parsley.