28 S the Art of Cookery, 
warm, then flir all together in the difh, and boil it in a fauce- 
pan; ftrain it off, put it into the fauce-pan again, add a piece 
of butter rolled in flour, and the fage in the brains chopped 
line, a fpoonfu! of catchup, and two fpoonfuls of red wine; 
boil them together, take the brains, beat them well, and mix 
them with the fauce : pour it into the difh, and fend it to table. 
You muft bake the tongue with the head, and don’t cut it out® 
It will lie the handfomer in the difh. 
To bake a Jheefs head . 
DO it the fame way, and it eats very well. 
To drefs 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 crofs and crofs 
with a knife, grate fame nutmeg over it, and lay it in a difh, 
before a good fire ; then grate fome crumbs of bread, feme 
fweet-herbs rubbed, a little lemon-peel chopped fine, a very lit¬ 
tle pepper and fait, and bafte it with a little butter : then throw 
a little flour over it, and juft as it is done do the fame, bafte 
it and drudge it. Take half the liver, the lights, the heart and 
tongue, chop them very fmall, with fix or eight fpoonfuls of 
gravy or water; firft (hake fome flour over the meat, and flir 
it together, then put in the gravy or water, a good piece of but¬ 
ter rolled in a little flour, a little pepper and fait, and what runs 
from the head in the difh ; fimmer all together a few minutes, 
and add half a fpoonful of vinegar, pour it into your difh, lay 
the head in the middle of the mince-meat, have ready the other 
half of the liver cut thin, with fomeflices of bacon broiled, and 
lay round the head. Garnifh the difh with lemon, and fend it 
to table. 
To ragoo a neck of veal . 
CUT a neck of veal into fteaks, flatten them with a rolling- 
pin, feafon them with fair, pepper, cloves and mace, lard them 
with bacon, lemon-peel and thyme, dip them in the yolks of 
eggs, make a fheet of ftrong cap-paper up at the four corners 
in the form of a dripping-pan ; pin up the corners, butter the 
paper and alfo the gridiron, and fet it over a f^re of charcoal; 
put in your meat, let it do leifurely, keep it bailing and turning 
to 
