salt, then put in good store of Cabbage cut small, and some whole Spice,
and when it is boiled enough, serve it in.


65. _To make a Sallad of cold meat._

Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
Caviare, and some Anchovies, and mix them very well, then lay it in a
Dish in the form of a Star, and serve it in; Garnish your Dish with
Anchovies, Limon and Capers.


66. _To dry a Goose._

Take a fair fat Goose, and powder it about a Month or thereabouts, then
hang it up in a Chimney as you do Bacon, and when it is throughly dry,
boil it well and serve it to the Table with some Mustard and Sugar,
Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.


67. _To dress Sheeps Tongues with Oysters._

Take your Sheeps Tongues about six of them, and boil them in water and
salt till they be tender, then peel them, and slice them thin, then put
them into a Dish with a quart of great Oisters; a little Claret wine
and some whole Spice, let them stew together a while, then put in some
Butter and the yolks of three Eggs well beaten, shake them well
together, then lay some Sippets into a Dish, and put your Tongues upon
them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and