in a Frying-pan, with a Ladlefull of strong Broth, a piece of Butter,
and a little Salt, after they have fryed a while, put to them a little
Parsley, green Chibals, a little young Speremint and Tyme, all shred
very small, and a little beaten Pepper; when you think they are fryed
almost enough, have a lear made for them with the yolks of two or three
Eggs, some Gravy of Mutton, a little Nutmegg, and juyce of a Lemon wrung
therein, and put this lear to the Sheeps feet as they fry in the Pan,
then toss them once or twice, and put them forth into the Dish you mean
to serve them in.


_To fricate Calves Chaldrons._

Take a Calves Chaldron, after it is little more then half boyled, and
when it is cold, cut it into little bits as big as Walnuts; season it
with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion,
Parsley, and a little Tarragon, all shred very small, then put it into a
frying-pan, with a Ladle-full of strong broth, and a little piece of
sweet Butter, so fry it; when it is fryed enough, have a little lear
made with the Gravy of Mutton, the juyce of a Lemon and Orange, the
yolks of three or four Eggs, and a little Nutmeg grated therein; put all
this to your Chaldrons in the Pan, Toss your Fricat two or three times,
then dish it, and so serve it up.


_To Fricate Champigneons._

Make ready your champigneons as you do for stewing, and when you have
poured away the black liquor that comes from them, put your champigneons
into a Frying pan with a piece of sweet Butter, a little Parsley, Tyme,