bacon, with calf's udder and chaldron blanched, and cut into dice or dices, put them into a stew-pan and season with fine spice pounded, a bay-leaf, some salt, pepper, and shalot cut smal, and about half a pint of cream; toss it up, take off the pan, and thicken your mixture with four or five yolks of eggs and some crumbs of bread, then fill up your chitterlings with the stuffing, keep it warm, tie the other ends with packthread, blanch and boil them like hog's chitterlings, let them grow cold in their own liquor before you serve them up; boil them over a moderate fire, and serve them up pretty hot. These sort of andouilles, or puddings, must be made in summer, when hogs are seldom killed.
To dress calf's chitterlings curiously.
CUT a calf's nut in slices of its length, and the thickness of a finger, together with some ham, bacon, and the white of chickens, cut after the same manner; put the whole in a stew-pan, seasoned with salt, pepper, sweet-herbs, and spice, then take the guts cleansed, cut and divide them in parcels, and fill them with your slices; then lay in a bottom of a kettle or pan some slices of bacon and veal, season them with some pepper, salt, a bay leaf, and an onion, and lay some bacon and veal over them; then put in a pint of white wine, and let it stew softly, close covered with fire over and under it, if the pot or pan will allow it; then broil the puddings on a sheet of white paper, well buttered on the inside.
To dress a ham à la Braise.
CLEAR the knuckle, take off the swerd, and lay it in water to freshen; then tie it about with a string, take slices of bacon and beef, beat and season them well with spice an sweet-herbs; then lay them in the bottom of a kettle with onions, parsnips, and carrots sliced, with some chives and parsley; lay in your ham the fat side uppermost, and cover it with slices of beef and over that slices of bacon, then lay on some sliced roots and herbs, the same as under it: cover it close, and stop it close with paste, put fire both over and under it, and let it stew with a very slow fire twelve hours; put it in a pan, drudge it well with grated bread, and brown it with a hot iron; then serve it upon a clean napkin: garnish with raw parsley.
Note, If you eat it hot, make a ragoo thus: take a veal sweetbread, some livers of fowls, cocks-combs, mushrooms, and truffles; toss them up in a pint of good gravy, seasoned with
