with some mustard and sweet Butter, and fry some slic’t onions, and lay them all over the top; run them over with beaten Butter.
[ 5. Neats-feet, or other Feet otherways sliced, or in pieces stewed.]
Take boil’d onions, and put your feet in a pipkin with the onions aforesaid being sliced, and cloves, mace, white wine, and some strong broth and salt, being almost stewed or boil’d, put to it some butter and verjuyce, and sugar, give it a warm or two more, serve it on fine sippets, and run it over with sweet Butter.
[ 6. Neats-feet otherways, or any Feet fricassed, or Trotters.]
Being boil’d tender and cold, take out the hair or wool between the toes, part them in halves, and fry them in butter; being fryed, put away the Butter, and put to them grated nutmeg, salt, and strong Broth.
Then being fine and tender, have some yolks of eggs dissolved with vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs put a piece of Fresh Butter, and put away the frying: and when you are ready to dish up your meat, put in the eggs, and give it a toss or two in the pan, and pour it in a clean dish.
[ 1. To hash Neats-tongues, or any Tongues.]
Being fresh and tender boil’d, and cold, cut them into thin slices, fry them in sweet butter, and put to them some strong broth, cloves, mace, saffron, salt, nutmegs grated, yolks of eggs, grapes, verjuyce: and the tongue being fine and thick, with a toss or two in the pan, dish it on fine sippets.
Sometimes you may leave out cloves and mace; and for variety put beaten cinamon, sugar, and saffron, and make it more brothy.