To dress a _Cow-Heel._ From the same.

Take out the Bones, and clean it, cut it to pieces, and wash it; then flour
it, and strew over it a little Pepper and Salt, then fry it brown in
Hog's-Lard, made very hot in the Pan. Prepare at the same time some small
Onions boiled whole, till they are tender, and pull off as many of the
Coats or Skins, till you see them pure white; then make a Sauce of Gravey,
some White-Wine, Nutmeg, and a little whole Spice, with a little Salt and
Pepper, and thicken it with burnt Butter. Let your Onions, when they are
skin'd, be made hot in Milk, and lay them whole in the Dish, with the
Cow-Heel, and pour the Sauce over the whole. Some who have strong Stomachs
will slice Onions, and flouring them well, fry them with with the Cow-Heel,
but this must be fry'd in Butter.



To make _Marmalade_ of _Quinces._ From the same.

Take the large _Portugal_ Quinces, pare them, and take out the Cores; then
cut each Quince in eight Parts, and throw them in Water; then boil the
Parings, and such of the Quinces as are of the worse sort, in two Quarts of
Water, till the Liquor is reduced to half the quantity: when this is
strain'd, put the Liquor into your Preserving-Pan, with a Pound of fine
Sugar powder'd, with two Pounds of Quinces: boil these gently, till they
are tender. Then if you design your Marmalade for mixing with Apples in
Pyes or Tarts, put to them a Pound more of Sugar to each two Pounds; break
them with a Spoon, and boil them briskly, keeping them stirring all the