thick part of the head, throw over it a pretty large handful of salt;
take half a dozen of large neat's feet, boil them while they be soft,
split them, and take out all the bones and black bits; take a strong
coarse cloth, and lay the feet with the skin side downwards, with all
the loose pieces in the inside; press them with your hand to make them
of an equal thickness, lay them at that length that they will reach
round the head, and throw over them a handful of salt, then lay the
head across, one thick part one way and the other another, that the fat
may appear alike at both ends; leave one foot out to lay at the top to
make a lantern to reach round, bind it with filleting as you would do
brawn, and tie it very close at both ends; you may take it out of the
cloth the next day, take off the filleting and wash it, wrap it about
again very tight, and keep it in brawn-pickle.

This has been often taken for real Brawn.


106. _How to fry_ CALF'S FEET _in Butter_.

Take four Calf's feet and blanch them, boil them as you would do for
eating, take out the large bones and cut them in two, beat a spoonful
of wheat flour and four eggs together, put to it a little nutmeg,
pepper and salt, dip in your calf's feet, and fry them in butter a
light brown, and lay them upon your dish with a little melted butter
over them. Garnish with slices of lemon and serve them up.


107. _How to make_ SAVOURY PATTEES.

Take the kidney of a loyn of veal before it be roasted, cut it in thin