piece of butter rolled in flour. Take the other half of the brains and beat them up with a little lemon-peel cut fine, a little nutmeg grated, a little beaten mace, a litlte thyme shred small, a little parsley, the yolk of an egg, and have some good dripping boiling in a stew-pan; then fry the brains in little cakes, about as big as a crown-piece. Fry about twenty oysters dipped in the yolk of an egg, toast some slices of bacon, fry a few force-meat balls, and have ready a hot dish; if pewter, over a few clear coals; if china, over a pan of hot water. Pour in your hash, then lay in your toasted head, throw the forcemeat-balls over the hash, and garnish the dish with fried oysters, the fried brains and lemon; throw the rest over the hash, lay the bacon round the dish, and send it to table.
To hash a calf's head white.
TAKE half a pint of gravy, a large wine-glass of white wine, a little beaten mace, a little nutmeg, and a little salt; throw into your hash a few mushrooms, a few truffles and morels first parboiled, a few aritchoke bottoms, and asparagus-tops, if you have them, a god piece of butter rolled in flour, the yolks of two eggs, half a pint of cream, and one spoonful of mushroom catchup; stir it all together very carefully till it is of a fine thickness; then pour it into a dish, and lay the other half of the head as before-mentioned, in the middle, and garnish it as before directed, with fried oysters, brains, lemon, and force-meat balls fried.
To bake a calf's head.
TAKE the head, pick it and wash it very clean; take an earthen dish large enough to lay the head on, rub a little piece of butter all over the dish, then lay some long iron skewers across the top of the dish, and lay the head on them; skewer up the meat in the middle that id don't lie on the dish, then grate some nutmeg all over it, a few sweet herbs shred small, some crumbs of bread, a little lemon-peel cut fine, and then flour it all over: stick pieces of butter in the eyes and al over the head, and flour it again. Let it be well baked, and of a fine brown; you may throw a little pepper and salt over it, and put into the dish a piece of beef cut small, a bundle of sweet-herbs, an onion, some whole pepper, a blade of mace, two cloves, a pint of water, and boil the brains with some sage. When the head is enough, lay it on a dish, and set it to the fire to keep
