Boil two smoked tongues. Skin them and cut them into thin slices. Put the slices (a few at a time) into a mortar and beat them to a paste, adding gradually a pound of butter. Then prepare an equal quantity of the lean of stewed veal, and pound that also in the mortar (a little at a time) with the same proportion of butter. Then make the veal and the tongue into lumps, and put them alternately into your stone pots, pressing them together so as to look like red and white marble. Have a layer of veal at the top. Press the whole down very hard. Fill up the pots with butter, boiled and skimmed and poured on warm. Tie them up closely with parchment, and keep them in a cold but dry place.
Rub a leg of mutton all over with salt, and put it on the spit to roast with a clear fire, basting it with its own gravy. When it is nearly done, take it up and with a sharp knife make incisions all over it, and stuff an oyster into every hole. Then put it again before the fire, to finish roasting.
Before you serve it up, skim the gravy well, and give it a boil with a glass of red wine.
Cut a neck of mutton into chops, leaving a bone to each, but scraping the end of the bone quite clean. Mix together some grated bread, and some marjoram and onion chopped fine. Season it with pepper, salt, and nutmeg. Having melted some butter, dip each chop into it, and then cover them on both sides with the seasoning. Butter some half-sheets of white paper, and put the cutlets into them, leaving the end of each bone to stick out of the paper like a handle. Lay them on a gridiron, and broil them for about twenty minutes on clear lively coals. Serve them up in the papers.
Make a sauce of four shalots or little onions chopped fine, some gravy, a little pepper and salt, and a spoonful of red wine. Boil this sauce for a minute, and send it up in a boat.
Mince together some onions, parsley, and a laurel leaf. Season it with pepper, salt, and cloves. Cut your pork into thin steaks, and lay them in this seasoning for five or six hours. Then broil or fry them with the seasoning on them, and serve them up with sauce Robert, or with tomata sauce.
Lard a fine large rabbit, and put it into a stew-pan with a slice or two of cold ham, a bunch of sweet-herbs, a table-spoonful of sweet oil, and a gill of white wine. Stew it slowly, and, when it is quite done, strain the gravy and pour it over the rabbit.