3. One pair of calves feet, a well fleshed capon, and half a pound of harts-horn of ising-glass.
4. An old cock and a knuckle of veal.
5. Harts horn jelly only, or with a poultrey.
6. Good bodied capons.
7. Ising-glass only, or with a cock or capon.
8. Jelly of hogs feet, ears, and snouts.
9. Sheeps feet, lambs feet, and calves feet.
[ Neats feet for a Jelly for a Neats-Tongue.]
Being fresh and tender boil’d and cold, lard it with candied cittern candied orange, lemon, or quinces, run it over with jelly, and some preserved barberries or cherries.