made Plain and Eajy, zj 
piece of butter rolled in Hour. 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 little thyme (bred 
fmall, a little parfley, the yolk of an egg, and have fome good 
dripping boiling in a ftew-pan; then fry the brain's in little 
cakes, about as big as a crown-piece. Fry about twenty oyfters 
dipped in the yolk of an egg, toaft feme flices of bacon, fry a 
few force-meatballs,, and have ready a hot difh ; if pewter, 
over a few clear coals ; if china, over a pan of hot water. Pour 
in your hafh, then lay in your toaftscl head, throw the force¬ 
meat-balls over the hafh, and garnifh the difih with filed oy¬ 
fters, the fried brains, and lemon ; throw the reft over the 
hafh, lay the bacon round the difh, and fend it to table. 
To hafh a calf’s head while. 
TAKE half a pint of gravy, a large wine gdafs of white 
wine, a little beaten mace, a little nutmeg, and a little fait; 
throw into your hafh a few mufh rooms., a few truffles and mo¬ 
rels firft parboiled, a few artichoke bottoms, and asparagus- 
tops, if you have them, a good piece of butter rolled, in flour, 
the yolks of two eggs, half a pint of cream, and one fpoonful of 
muftiroom catchup ; ftir it all together very carefully till it is 
of a fine thicknefs ; then pour it into your diih, and lay the 
other half of the head as before-mentioned* in the middle, and 
garnifh it as before directed, with fried oyflers. Drains, lemon, 
and force-meatballs fried. 
To bake a calf’s head . 
TAKE the head, pick it and wafh it very clean ; take an 
earthen difh large enough to lay the head on, rub a little piece 
of butter all over the difh, then lay fome long iron fkewers 
acrofs the top of the difh, and lay the head on them ; fkewer up 
the meat in the middle that it don’t lie on the difh, then grate 
fome nutmeg all over it, a few fweet-herbs fhred final!, fome 
crumbs of bread, a little lemon-peel cut fine, and then flour it 
all over: Trick pieces of butter in the eyes, and all over the 
head, and flour it again. Let it be well baked, and of a fine 
brown ; you may throw a little pepper’and fait over it, and put 
into the difh a piece of beef cut fin all, a bundle of fweet-herbs, 
an onion, fome whole pepper, a blade of mace, two cloves, a 
pint of water, and boil the brains with fome fage. When the 
head is enough? lay it on a difh? and fet it to the fire to keep 
warm? 
