Part 28 (2/2)

_To bake a Calves Head in Pye or Pasty to eat hot or cold._

Take a calves head and cleave it, then cleanse it & boil it, and being almost boil'd, take it up, & take it from the bones as whole as you can, when it is cold stuff it with sweet herbs, yolks of raw eggs, both finely minced with some lard or beef-suet, and raw veal; season it with nutmeg, pepper, and salt, brake two or three raw eggs into it; and work it together, and stuff the cheeks: the Pie being made, season the head with the spices abovesaid, and first lay in the bottom of the Pie some thin slices of veal, then lay on the head, and put on it some more seasoning, and coat it well with the spices, close it up with some b.u.t.ter, and bake it, being baked liquor it with clarified b.u.t.ter, and fill it up.

If you bake the aforesaid Pie to eat hot, give it but half the seasoning, and put some b.u.t.ter to it, with grapes, or gooseberries or barberries; then close it up and bake it, being baked liquor it with gravy and b.u.t.ter beat up thick together; with the juyce of two oranges.

_To make a Calves-foot Pye, or Neats-foot Pie, or Florentine in a dish of Puff-Paste; but the other Pye in short paste, and the Dish of Puff._

Take two pair of calves feet, and boil them tender & blanch them, being cold bone them & mince them very small, and season them with pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and a pound of currans, a quarter of a pound of dates, slic't, a quarter of a pound of fine sugar, with a little rose-water verjuyce, & stir all together in a dish or tray, and lay a little b.u.t.ter in the bottom of the Pie, & lay on half the meat in the Pie; then have the marrow of three marrow-bones, and lay that on the meat in the Pie, and the other half of the meat on the marrow, & stick some dates on the top of the meat & close up the Pie, & bake it, & being half bak't liquor it with b.u.t.ter, white-wine, or verjuyce, and ice it, and set in the oven again till it be iced, and ice it with b.u.t.ter, rose-water, and sugar.

Or you may bake them in halves with the bones in, and use for change some grapes, gooseberries, or barberries, with currans or without, and dates in halves, and large mace.

_To Stew a Calves-Head._

First boil it in fair water half an hour, then take it up and pluck it pieces, then put it into a pipkin with great oysters and some of the broth, which boil'd it, (if you have no stronger) a pint of white-wine or claret, a quarter of a pound of interlarded bacon, some blanched chesnuts, the yolks of three or four hard eggs cut into halves, sweet herbs minced, and a little horseradish-root sc.r.a.ped, stew all these an hour, then slice the brains (being parboil'd) and strew a little ginger, salt, and flower, you may put in some juyce of spinage, and fry them green with b.u.t.ter; then dish the meat, and lay the fried brains, oysters, chesnuts, half yolks of eggs, and sippet it, serve it up hot to the table.

_To hash a Calves Head._

Take a calves-head, boil it tender, and let it be through cold, then take one half and broil or roast it, do it very white and fair, then take the other half and slice it into thin slices, fry it with clarified b.u.t.ter fine and white, then put it in a dish a stewing with some sweet herbs, as rosemary, tyme, savory, salt, some white-wine or claret, some good roast mutton gravy, a little pepper and nutmeg; then take the tongue being ready boil'd, and a boil'd piece of interlarded bacon, slice it into thin slices, and fry it in a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs chopped small, dip the tongue & bacon into the batter, then fry them & keep them warm till dinner time, season the brains with nutmegs, sweet herbs minced small, salt, and the yolks of three or four raw eggs, mince all together, and fry them in spoonfuls, keep them warm, then the stewed meat being ready dish it, and lay the broild side of the head on the stewed side, then garnish the dish with the fried meats, some slices of oranges, and run it over with beaten b.u.t.ter and juyce of oranges.

_To boil A Calves Head._

Take a calves head being cleft and cleansed, and also the brains, boil the head very white and fine, then boil the brains with some sage and other sweet herbs, as tyme and sweet marjoram, chop and boil them in a bag, being boil'd put them out and b.u.t.ter them with b.u.t.ter, salt, and vinegar, serve them in a little dish by themselves with fine thin sippits about them.

Then broil the head, or toast it against the fire, being first salted and scotched with your knife, baste it with b.u.t.ter, being finely broil'd, bread it with fine manchet and fine flour, brown it a little and dish it on a sauce of gravy, minced capers; grated nutmeg, and a little beaten b.u.t.ter.

_To bake Lamb._

Season Lamb (as you may see in page 209) with nutmegs, pepper, and salt, as you do veal, (in page ___) or as you do chickens, in pag.

197, & 198. for hot or cold pies.

_To boil a Lambs Head in white broth._

Take a lambs head, cleave it, and take out the brains, then open the pipes of the appurtenances, and wash and soak the meat very clean, set it a boiling in fair water & when it boils sc.u.m it, & put in some large mace, whole cinamon, slic't dates, some marrow, & salt, & when the heads is boil'd, dish it up on fine carved sippets, & trim the dish with sc.r.a.ping sugar: then strain six or seven yolks of eggs with sack or white-wine, and a ladleful of cream, put it into the broth, and give it a warm on the fire, stir it, and broth the head, then lay on the head some slic't lemon, gooseberries, grapes, dates, and large mace.

_To stew a Lambs Head._

Take a lambs head, cleave it, and take out the brains, wash and pick the head from the slime and filth, and steep it in fair water, s.h.i.+ft it twice in an hour, as also the appurtenances, then set it a boiling on the fire with some strong broth, and when it boils sc.u.m it, and put in a large mace or two, some capers, quarters of pears, a little white wine, some gravy, marrow, and some marigold flowers; being finely stewed, serve it on carved sippets, and broth it, lay on it slic't lemon, and scalded gooseberries or barberries.

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