up high in a chimney to smoke.

_To make a Ragoo of Pigs-Ears_:--Take a quantity of pigs-ears, and
boil them in one half wine and the other water; cut them in small
pieces, then brown a little butter, and put them in, and a pretty deal
of gravy, two anchovies, an eschalot or two, a little mustard, and
some slices of lemon, some salt, and nutmeg; stew all these together,
and shake it up thick. Garnish the dish with barberries.

_To collar a Pig_:--Cut off the head of your pig; then cut the body
asunder; bone it, and cut two collars off each side; then lay it in
water to take out the blood; then take sage and parsley, and shred
them very small, and mix them with pepper, salt, and nutmeg, and strew
some on every side, or collar, and roll it up, and tye it with coarse
tape; so boil them in fair water and salt, till they are very tender:
put two or three blades of mace in the kettle, and when they are
enough, take them up, and lay them in something to cool; strain out
some of the liquor, and add to it some vinegar and salt, a little
white-wine, and three or four bay-leaves; give it a boil up, and when
'tis cold put it to the collars, and keep them for use.

_A Fricasy of Double Tripe_:--Cut your tripe in slices, two inches
long, and put it into a stew-pan; put to it a quarter of a pound of
capers, as much samphire shred, half a pint of strong broth, as much
white-wine, a bunch of sweet-herbs, a lemon shred small; stew all
these together till 'tis tender; then take it off the fire, and
thicken up the liquor with the yolks of three or four eggs, a little
parsley boiled green and chopp'd, some grated nutmeg and salt; shake
it well together. Serve it on sippets. Garnish with lemon.