204. [Transcriber's note: so numbered in original] _To dress Calves
feet._

Take Calves feet tenderly boiled, and slit them in the middle, then put
them in a Dish with sweet Butter, Parsley and Onions chopped a little
Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
let all these stew together till they are enough, then lay your Calves
feet in a Dish, and pour the Sauce over them, then strew some raw
Parsley and hard Eggs chopped together over them with slices of Limon
and Barberries.


205. _To hash Neats tongues._

Boil them and blanch them, and slice them thin then take Raisins of the
Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
wine with a little salt; boil all these together with some sweet butter,
verjuice and sugar; when they are enough, serve them in and thicken the
Sauce with yolks of Eggs; garnish your Dish with Barberries.


206. _Another way to hash Neats Tongues._

Boil Neats Tongues very tender, peel them and slice them thin, then take
strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
boil all these together with some butter till they be enough; garnish
your Dish as before.