To ragoo hogs feet and ears.
TAKE your feet and ears out of the pickle they are soused in, or boil them till they are tender, then cut them into little long thin bits about two inches long, and about a quarter of an inch thick: put them into your stew-pan with half a ping of good gravy, a glass of white wine, a good deal of mustard, a good piece of butter rolled in flour, and a little pepper and salt: stir all together till it is of a fine thickness, and then dish it up.
Note, they make a very pretty dish fried with butter and mustard, and a little good gravy, if you like it. Then only cut the feet and ears in two. You may add half an onion, cut small.
To fry tripe.
CUT your tripe into pieces about three inches long, dip them in the yolk of an egg and a few crumbs of bread, fry them of a fine brown, and then take them out of the pan and lay them in a dish to drain. Have ready a warm dish to put them in, and send then to table, with butter and mustard in a cup.
To stew tripe.
CUT it just as you do for frying, and set on some water in a sauce-pan, with two or three onions cut into slices, and some salt. When it boils, put in your tripe. Ten minutes will boil it. Send it to table with the liquor in the dish, and the onions. Have butter and mustard in a cup, and dish it up. You may put in as many onions as you like to mix with your sauce, or leave them quite out, just as you please. Put a little bundle of sweet-herbs, and a piece of lemon-peel into the water, when you put in your tripe.
A fricasey of pigeons.
TAKE eight pigeons, new killed, cut them into small pieces, and put them into a stew-pan with a pint of claret and a pint of water. Season your pigeons with salt and pepper, a blade or two of mace, an onion, a bundle of sweet herbs, a good piece of butter just rolled in a very little flour: cover it close, and let them stew till there is just enough for sauce, and then take
