Take a large Neat's-Tongue, that has lain three Weeks in Salts mixed in the following manner. Take a quarter of a Pound of Salt-Petre, half a Pound of Bay-Salt, and three Pints of common Salt. This is enough to salt four Tongues: let them be rubb'd well with this Mixture, and kept in a cool place. Take, I say, one of these Tongues, and boil it till the Skin will come off; and when it is stript of its Skin, stick it with Cloves, about an Inch asunder, then put it on a Spit, and wrap a Veal-Cawl over it, till it is enough; then take off the Cawl, and just froth it up, and serve it in a Dish with Gravey. _Note_, The Cawl will keep the outside tender, which otherwise would be hard. One must serve with it, in Saucers, of the following: Grate a Penny-Loaf into about a Pint of Water, and half as much Claret; then boil it thick, with two or three chips of Cinnamon, then sweeten it to your mind, as you please: strew some sifted raspings of Bread about the Dish, and garnish with Lemon sliced. To dress a _Cow-Heel._ From the same. Take out the Bones, and clean it, cut it to pieces, and wash it; then flour it, and strew over it a little Pepper and Salt, then fry it brown in Hog's-Lard, made very hot in the Pan. Prepare at the same time some small Onions boiled whole, till they are tender, and pull off as many of the Coats or Skins, till you see them pure white; then make a Sauce of Gravey, some White-Wine, Nutmeg, and a little whole Spice, with a little Salt and Pepper, and thicken it with burnt Butter. Let your Onions, when they are skin'd, be made hot in Milk, and lay them whole in the Dish, with the Cow-Heel, and pour the Sauce over the whole. Some who have strong Stomachs will slice Onions, and flouring them well, fry them with with the Cow-Heel, but this must be fry'd in Butter. To make _Marmalade_ of _Quinces._ From the same.