20 The Art of Cookery? 
out the onion and fweet-herbs, beat up the yoiks of three eggs, 
grate half a nutmeg in, and with your fpoon pufh the meat all 
to one fide of the pan and the gravy to the other fide, and ftir 
in the eggs'; keep them ftirring for fear of turning to curds, 
and when the fauce is fine and thipk fhake all together, put in 
half a fpoonful of vinegar, and give them a (hake ; then put the 
meat into the difh, pour the fauce over it, and have ready fome 
ffices of bacon toafted, and fried oyfters; throw the oyfters all 
over, and lay the bacon round* Garnifh with lemon. 
A fricafey of lamb-fiones and feoeet breads. 
HAVE ready fome lamb-ftones blanched,parboiled and fliced, 
and flour two or three fweetbreads ; if very thick, cut them in 
two, the yolks of fix hard eggs whole ; a few piftacho»nut ker¬ 
nels, and a few large oyfters : fry thefe all of a fine brown, 
then pour out all the butter, and add a pint of drawn gravy, the 
lamb-ftones, fome afparagus tops about an inch long, fome grated 
nutmeg, a little pepper and fait, two fhalots fhred fmall, and 
a glafs of white wine. Stew all thefe together for ten minutes, 
then add the yolks of fix eggs beat very fine, with a little white 
wine, and a little beaten mace; ftir all together till it is of a 
fine thicknefs, and then dull it up. Garnifh with lemon. 
To hafh a calf’*s head . 
BOIL the head almoft enough, then take the beft half and 
with a fharp knife take it nicely from the bone, with the two 
eyes. Lay it in a little deep difh before a good fire, and take 
great care no allies fall into it, and then hack it with a knife 
crofs and crofs : grate fome nutmeg all over, a very little pep¬ 
per and fait, a few fweet-herbs, fome crumbs of bread, and a 
little lemon-peel chopped very fine, baftef it with a little butter, 
then bafte it again, and pour over it the yolks of two eggs ; keep 
the difh turning that it may be all brown alike : cut the other 
half and tongue into little thin bits, and fet on a pint of drawn 
gravy in a fauce-pan, a little bundle of fweet-herbs, an onion, 
a little pepper and fait, a glafs of red wine, and two fhalots $ 
boil all thefe together, a few minutes, then ftrain it through 
a fieve, and put it into a clean ftew-pan with the hafh. Flour 
the meat before you put it in, and put in a few mufhrooms, a 
fpoonful of the pickle, two fpoonfuls of catchup, and a few truf¬ 
fles and morels ; ftir all thefe together for a few minutes, then 
beat up half the brains, and ftir into the ftew-pan, and a little 
piece 
