136. _To make French Servels._

Take cold Gammon of Bacon, fat and lean together, cut it small as for
Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
knead it into a Paste with the yolks of Eggs, and fill some Bullocks
Guts with it, and boil them; but if you would have them to keep, then do
not put in Eggs.

When you have filled the Guts, boil them, and hang them up, and when you
would eat them, serve them in thin slices with a Sallad.


137. _To make a Pallat Pie._

Take Oxe Pallats and boil them so tender that you may run a straw
through them; to three Palates take six Sheeps tongues boiled tender and
peeled, three sweet-Breads of Veal, cut all these in thin slices, then
having your Pie ready, and Butter in the bottom, lay in these things,
first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred
small, and as the Season of the year is, put into it Asparagus,
Anchovies, Chesnuts, or what you please else, as Candied Orange Pill,
Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs,
some Marrow and some Oysters, then lay in good store of Butter on the
top, so close it and bake it, then put in white Wine, buter, the yolks
of Eggs, and Vinegar and Sugar; heat them together over the fire, and
serve it in.


138. _To make Sauce for Fowles or Mutton._