It is proper for a top or bottom dish either summer or winter.


101. _To make a_ NEAT's TONGUE PIE.

Take two or three tongues, (according as you would have your pie in
bigness) cut off the roots and low parts, take two ounces of saltpetre,
a little bay salt, rub them very well, lay them on an earthen dish with
the skin side downwards, let them lie for a week or ten days, whilst
they be very red, then boil them as tender as you would have them for
eating blanch and season with a little pepper and salt, flat them as
much as you can, bake them in puff paste in a deep dish, but lay no
paste in the bottom, put to them a little gravy, and half a pound of
butter; lay your tongues with the wrong side upwards, when they are
baked turn them, and serve it up without a lid.


102. _To broil_ SHEEP or HOG's TONGUES.

Boil, blanch, and split your tongues, season them with a little pepper
and salt, then dip them in egg, strow over them a few bread-crumbs, and
broil them whilst they be brown; serve them up with a little gravy and
butter.


103. _To Pickle_ PORK.

Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as
bare as you can, then cut the middle pieces as large as they can lie in