three times; whiten and drain them, put them in a pot, and salt them; when they are salted, melt, and refine one pound of butter, and powre it over them, for to set them up, and use them upon occasion.
2. Palats of beef.
Salt them, as they come out of the head, and set them up untill you have occasion to use them; then unsalt them; after they are unsalted, seeth them, and take the skin off, and the barbillons, then cut them into peeces, or into slices; put them with ragoust, or garnish with them, all what you have to garnish, even the Pastry work, wherein they may be very usefull.
3. Tongues of mutton.
As they are taken out of the head, salt them; when you will use them, unsalt, and seeth them; after they are sod, dress them neatly, slit them, and put them on the grid∣iron, with crums of bread and salt; after they are rosted, make a sauce with verjuice, a drop of vinegar, minced parsley, chippings of bread, a little of pot broth, and stove or soak them, then serve.
4. Pullets pickled.
After they are dressed, cut them into halfs, and dry them well, flowre them, and fry them half, then put them in a pot with salt, peper, vinegar, and fine hearbs; cover them untill you will use them; and then unsalt them in fresh or lukewarme water, which is the best;