Lamb's Head

In order to stew a lamb's head, wash and pick it very clean. Lay it in water for an hour, take out the brains, and with a sharp knife carefully extract the bones and the tongue; but be careful to avoid breaking the meat. Then take out the eyes. Take two pounds of veal and two pounds of beef suet, a very little thyme, a good piece of lemon peel minced, part of a nutmeg grated, and two anchovies. Having chopped all these well together, grate two stale rolls, and mix all with the yolks of four eggs. Save enough of this meat to make about twenty balls. Take half a pint of fresh mushrooms, clean peeled and washed, the yolks of six eggs chopped, half a pint of oysters clean washed, or pickled cockles. Mix all together; but first stew your oysters, and put to them two quarts of gravy, with a blade or two of mace. Tie the head with packthread, cover it close, and let it stew two hours. While this is doing, beat up the brains with some lemon-peel cut fine, a little chopped parsley, a little grated nutmeg, and the yolk of an egg. Fry the brains in little cakes, in boiling dripping, and fry the balls, and keep them both hot. Take half an ounce of truffles and morels, and strain the gravy the head was stewed in. Put to it the truffles and morels, and a few mushrooms, and boil all together; then put in the rest of the brains that are not fried, and stew them together for a minute or two. Pour this over the head, lay the fried brains and balls round it, and garnish with lemon.

Lamb's Head and Appurtenances. - See Made Dishes.

Knuckle Of Veal

Before you begin your stew, take care that the pot or saucepan is very clean, and lay at the bottom of it four clean wooden skewers. Wash and clean the knuckle carefully, and lay it in the pot, with two or three blades of mace, a little whole pepper, a little piece of thyme, a small onion, a crust of bread, and two quarts of water. Having covered it down close, make it boil, and let it only simmer for two hours. When enough, take it up, lay it in a dish, and strain the broth on it.

Calf's Head

Take a head without the scalp, chopped in half; wash and blanch it, peel the tongue cut in slices, and likewise the meat from the head: add blanched morels and truffles, egg and forcemeat balls, stewed mushrooms, artichoke-bottoms, and well seasoned gravy. Let the meat stew gently till nearly done, and then add slices of throat sweetbreads. When serving up, put round the hash the brains and fried rashers of bacon. If desired, half the head may be put on the top, and prepared thus: when the head is blanched, one half is to be rubbed over with the yolk of a raw egg; then season with pepper and salt, strew with fine grated bread, bake till very tender; and brown with a salamander. The brains to be mixed with yolk of egg, and rolled in grated bread, and fried in boiling lard. Or take a calf's head with the skin on ; scald off the hair, and when well washed, split the head and take out the brains: boil the head till tender, then from one half of it take off the flesh, and cut it into small pieces ; dredge with a little flour, and let it stew for a quarter of an hour in a rich white gravy made of veal and mutton, a piece of bacon, and seasoned with white pepper and salt, onion, and a very little mace. Take off the meat from the other half of the head in one whole piece, and roll it like a collar, having previously stuffed it with a rich forcemeat (see Sauces), and bind with a tape. Stew till tender in good gravy: when done enough, put it in a dish, with the hash made of the other part of the head round it, and garnish with forcemeat balls, fried oysters, and the brains made into cakes with grated bread and yolk of egg, and fried in butter; add wine, truffles, morels, mushrooms, or any other kind of seasoning to the taste.