warm, then stir all together in the dish, and boil in a sauce-pan; strain it off, put it into the sauce-pan again, add a piece of butter rolled in flour, and the sage in the brains chopped fine, a spoonful of catchup, and two spoonfuls of red wine; boil them together, take the brains, beat them well, and mix them wit hthe sauce: pour it into the dish, and send it to table. You must bake the tongue with the head, and don't cut it out. It will lie the handsomer in the dish.
To bake a sheep's head.
DO it the same way, and it eats very well.
To dress a lamb's head.
BOIL the head and pluck tender but don't let the liver be too much done. Take the head up, hack it cross and cross with a knife, grate some nutmeg over it, and lay it in a dish, before a good fire; then grate some crumbs of bread, some sweet-herbs rubbed, a little lemon-peel chopped fine, a very little pepper and salt, and baste it with a little butter: then throw a little flour over it, and just as it is done to the same, baste it and drudge it. Take half the liver, the lights, the heart and tongue, chop them very small, with six or eight spoonfuls of gravy or water; first shake some flour over the mea, and stir it together, then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and salt, and what runs from the head in the dish; simmer all together for a few minutes, and add half a spoonful of vinegar, pour it into your dish, lay the head in the middle of the mince-meat, have ready the other half of the liver cut thin, with some slices of bacon broiled ,and lay round the head. Garnish the dish with lemon, and send it to table.
To ragoo a neck of veal.
CUT a neck of veal into steaks, flatten them with a rolling-pin, season then with salt, pepper, cloves and mace, lard them with bacon, lemon-peel and thyme, dip them in the yolks of eggs, make a sheet of strong cap-paper up at the four corners in the form of a dripping-pan; pin up he corners, butter the paper and also the gridiron, and set it over a fire of charcoal; put in your meat, let it do leisurely, keep it basting and turning
