Take a large Neat's-Tongue, that has lain three Weeks in Salts mixed in the following manner. Take a quarter of a Pound of Salt-Petre, half a Pound of Bay-Salt, and three Pints of common Salt. This is enough to salt four Tongues: let them be rubb'd well with this Mixture, and kept in a cool place. Take, I say, one of these Tongues, and boil it till the Skin will come off; and when it is stript of its Skin, stick it with Cloves, about an Inch asunder, then put it on a Spit, and wrap a Veal-Cawl over it, till it is enough; then take off the Cawl, and just froth it up, and serve it in a Dish with Gravey. Note, The Cawl will keep the outside tender, which otherwise would be hard. One must serve with it, in Saucers, of the following: Grate a Penny-Loaf into about a Pint of Water, and half as much Claret; then boil it thick, with two or three chips of Cinnamon, then sweeten it to your mind, as you please: strew some sifted raspings of Bread about the Dish, and garnish with Lemon sliced.
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 while: then put them hot into the Gally-pot, when they are thick, and of a reddish Colour. To heighten their redness, and keep them from burning to the bottom, put into the Pan four or five pieces of pure Tin, as big as Half-Crowns. But if you would have your Marmalade fine for Glasses, then, when they are boil'd tender, take them out of the Liquor, and beat them well in a Marble Mortar, and rub them through a Sieve; then put to them a Pound of fine Sugar, and stir them well in the Liquor; boil them quick, stirring them all the while, till they grow thick.
Memorandum, While they are boiling the second time, put in some pieces of Tin, as before, and when they are enough, pour them hot into your Glasses or Cups, first taking out the Pieces of Tin; and when your Marmalade is cool, cover your Glasses and Cups with white Paper.
Boil'd Tench. From the same.
Take Tench, fresh from the Pond, gut them, and clear them from their Scales; then put them into a Stew-pan, with as much Water as will cover them, some Salt, some whole Pepper, some Lemon-Peel, a stick of Horse Radish, a bunch of sweet Herbs, and a few Cloves; then boil them till they are tender, and when they are enough, take some of the Liquor, and put to it a Glass of White Wine, and a little Lemon-juice, or Verjuice, and an Anchovy shred. Then boil it a few Minutes, and thicken it with Butter rubb'd in Flour, tossing up a Pint of Shrimps with the Sauce, and pour it over the Fish. Serve it with garnish of fry'd Bread, cut the length of one's Finger, some Slices of Lemon and Horse-Radish scraped, with some pickled Mushrooms, if you will, or you may toss up some of them in the Sauce.
To bake Tench. From Lady G.
Take your Tench, fresh from the Pond, gut them, and clean them from the Scales; then kill them, by giving them an hard stroke on the back of the Head, or else they will live for many Hours, and even jump out of the Pan in the Oven, when they are half enough. Then lay them in a Pan, with some Mushroom Katchep, some strong Gravey, half a Pint of pickled Mushrooms, as much White-Wine as Gravey, three or four large Shallots, an Anchovy or two, two or three slices of fat Bacon, some Pepper, Cloves, and Nutmeg, at pleasure, a little Salt, some Lemon-Peel, and a bunch of sweet Herbs; then break some bits of Butter, and lay them on your Fish, then cover all as close as you can, and give them an Hour's baking.