_A Pottage of Beef Pallats._

Take Beefe Pallats after they be boyled tender in the Beefe Kettle, or
Pot among some other meat, blanch and serve them cleane, then cut each
Pallat in two, and set them a stewing between two Dishes with a piece of
leer Bacon, an handful of Champignions, five or six sweetbreads of
Veale, a Ladle-full or two of strong broth, and as much gravy of Mutton,
an Onion or two, five or six Cloves, and a blade or two of Mace, and a
piece of Orange Pils; as your Pallats stew, make ready your Dish with
the bottoms and tops of two or three Cheat Loaves dryed and moystned
with some Gravy of Mutton, and the broth your Palats stew in, you must
have the Marrow of two or three beef-bones stewed in a little broth
between two Dishes in great pieces; when your Pallats and Marrow iss
stewed, and you ready to Dish it, take out all the Spices, Onyon and
Bacon, and lay it in your Plates, sweetbread, and Champigneons, pour in
the Broath they were stewed in & lay on your peices of Marrow, wring the
juyce of two or three Oranges; and so serve it to the Table very hot.


_The Jacobins Pottage_.

Take the flesh of a washed Capon or Turkey cold, mince it so small as
you can, then grate or scrape among the flesh two or three ounces of
Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg,
Mace, and Salt, then take the bottoms and tops of foure or five new
Rowles, dry them before the fire, or in an Oven, then put them into a
faire silver Dish set it upon the fire, wet your bread in a Ladle full
of strong Broth, and a Ladle-full of Gravy of Mutton then strow on your
minced meat all of an equall thicknesse in each place, then stick twelve