made Plain and Eafy: 57 
and when it is juft tender take it up ; then take forrel 5 feme let¬ 
tuce chopped frnall, and flew them in Tome butter with parfley, 
onions and mufhrooms : the herbs being tender put to them tome 
of the liquor, fome fweetbreads and fome bits of ham. Let all 
flew together a little while, then lift up the (kin, lay the ftewed 
herbs over and under, cover it with the (kin again, wet it with 
melted butter, ftrew it over with crumbs of bread, and fend it 
to the oven to brown ; ferve it hot, with fome good gravy in the 
difh. The French ftrew it over with parmefan before it goes to> 
the oven. 
A calf's beadfurprife . 
YOU ijmuft bone it, but not fplit it, cleanfe it well, fill it 
with a ragoo (in the form it was before) made thus: take twe 
fweetbreads, each fweetbread being cut into eight pieces, an 
ox’s palate boiled tender and cut into little pieces, fome cocks¬ 
combs, half an ounce of truffles and morels, fome mufhrooms, 
fome artichoke-bottoms, and afparagus-tops; ftew all thefein 
half a pint of good gravy, feafon it with two or three blades 
of mace, four cloves, half a nutmeg, a very little pepper, and 
fome fait, pound all thefe together, and put them into the 
ragoo : when it has ftewed about half an hour, take the yolks 
of three eggs beat up with two fpoonfu.ls of cream and two of 
white wine, put it to the ragoo, keep it ftirring one way for 
fear of turning, and ftir in a piece of butter rolled in flour * 
when it is very thick and ftnooth fill the head, make a force¬ 
meat with half a pound of veal, half a pound of beef-fuet, as 
much crumbs of bread, a few fweet-herbs, a little lemon-peel, 
and fome pepper, fait, and mace, all beat fine together in a 
marble mortar; mix it up with two eggs, make a few balls* 
(about twenty) put them into the ragoo in the head, then 
faften the head with fine wooden fkewers, lay the force-meat 
over the head, do it over with the yolks of two eggs, and fend 
it to the oven to bake. It will take about two hours baking. 
You muft lay pieces of butter all over the head, and then 
flour it. When it is baked enough, lay it in your difh, and 
have a pint of good fried gravy. If there is any gravy in the 
difh the head was baked in, put it to the other gravy, and boil 
it up ; pour it into your difh, and garnifh with lemon. You 
may throw fome mufhrooms over the head. 
Sweetbreads of veal a la Dauphine . 
TAKE the largeft fweetbreads you can get, open them In 
fuch a manner as you can ftuff in force-meat, three will make a 
fine 
