3. Cut the other collop to fry as thick as half a crown, and as long as a card: hack them and fry them as the former, but fry them not to hard.
Thus you may fry sweetbreads of the beef.
[ Beef fried otherways, being roasted and cold.]
Slice it into good big slices, then fry them in butter, and serve them with butter and vinegar, garnish them with fried parsley.
[ Sauces for the raw fried Beef.]
1. Beaten butter, with slic’t lemon beaten together.
2. Gravy and butter.
3. Mustard, butter, and vinegar.
4. Butter, vinegar, minced capers, and nutmeg.
For the garnish of this fried meat, either parsley, sage,