_A Fricasy of Double Tripe_:--Cut your tripe in slices, two inches long, and put it into a stew-pan; put to it a quarter of a pound of capers, as much samphire shred, half a pint of strong broth, as much white-wine, a bunch of sweet-herbs, a lemon shred small; stew all these together till 'tis tender; then take it off the fire, and thicken up the liquor with the yolks of three or four eggs, a little parsley boiled green and chopp'd, some grated nutmeg and salt; shake it well together. Serve it on sippets. Garnish with lemon. _To pot a Swan_:--Bone and skin your swan, and beat the flesh in a mortar, taking out the strings as you beat it; then take some clear fat bacon, and beat with the swan, and when 'tis of a light flesh colour, there is bacon enough in it; and when 'tis beaten till 'tis like dough, 'tis enough; then season it with pepper, salt, cloves, mace, and nutmeg, all beaten fine; mix it well with your flesh, and give it a beat or two all together; then put it in an earthen pot, with a little claret and fair water, and at the top two pounds of fresh butter spread over it; cover it with coarse paste, and bake it with bread; then turn it out into a dish, and squeeze it gently to get out the moisture; then put it in a pot fit for it; and when 'tis cold, cover it over with clarified butter, and next day paper it up. In this manner you may do goose, duck, or beef, or hare's flesh. _To make a Poloe_:--Take a pint of rice, boil it in as much water as will cover it; when your rice is half boiled, put in your fowl, with a small onion, a blade or two of mace, some whole pepper, and some salt; when 'tis enough, put the fowl in the dish, and pour the rice over it. _To make a Pulpatoon of Pigeons_:--Take mushrooms, palates, oysters, sweet-breads, and fry them in butter; then put all these into a strong gravy; give them a heat over the fire, and thicken up with an egg and a bit of butter; then half roast six or eight pigeons, and lay them in a crust of forc'd-meat as follows: scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after 'tis shred very fine; then season it with salt, pepper, spice, and put in hard eggs, anchovies and oysters; beat all together, and make the lid and sides of your pye of it; first lay a thin crust into your pattipan, then put on your forc'd-meat; then lay an exceeding thin crust over them; then put in your pigeons and other ingredients, with a little butter on the top. Bake it two hours.