How To Hash A Calf's Head

Half boil the head, and then cut it in pieces; put it into a stew-pan, with a pint of white wine, and a pint of strong broth, an onion cut in quarters, and a little lemon peel; add to these, a quart of oysters, two or three anchovies, and a pickled cucumber: when they are enough, add the brains, some forced meat balls, and some gravy; keep them on the fire a while, and then put them in a dish, and serve them up.

How To Bake A Calf's Head

Clean the head, and take an earthen-dish rub'd with butter, puting some long iron skewers across it, to lay the head on; then make a mixture of grated nutmeg, some crumbs of bread, a little lemon-peel cut fine, and some sweet herbs shred-ded; strew this all over it, and then flour it: this done, stick bits of butter all over it, and then flour it again : let it be baked till it is of a fine brown, and then take it up, and set it to the fire to keep hot : put into the dish a piece of beef cut small, a bundle of sweet herbs, an onion, some whole pepper, a blade of mace, two cloves and a pint of water : boil the brains with some sage; then stir all together in the dish, pour the mixture into a sauce-pan, and boil it; strain off the liquor, and put it into the sauce-pan again with a piece of butter roll'd in flour, adding the sage chopt fine that was in the brains, a spoonful of catchup, and two spoonfuls of red wine; boil them together, and mix in the brains, after they are well beaten, pour it into the dish, and send it to the table.

How To Ragoo A Breast Of Veal

Let your bread of veal be almost roasted, then carbonadoe it, and afterwards, lay it in a stew-pan with strong broth just enough to cover it; this done, take an onion stuck with cloves, a bundle of sweet herbs, a little salt, some whole pepper, a little bit of lemon-peel, and a bay leaf; put them into the broth, and let them stew leisurely: when the veal is almost enough, put in a quart of stew'd oysters, a roasted sweet bread or two, an anchovy, two oranges sliced, some shredded capers, and half a pint of white wine, with the same quantity of gravy, some grated bread, and a lump of butter, shake them together; lay the veal in the dish, and pour out the sauce over it; but the onions, herbs, and spice must be picked out, before it is served up.

How To Fricassy Tripe

Cut a piece of double tripe into slices of two inches long, and half an inch broad; put them into the stew-pan, with a little salt, a bundle of sweet herbs, a little lemon-peel, an onion, a little anchovy pickle, a bay leaf, and just water enough to cover them; let them flew together till the tripe is very tender, and then take it up; strain the liquor out, and then shred a spoonful of capers into half a pint of it, with a glass of white wine : boil this mixture a while with the tripe, and then beat up the yolks of three eggs, with a little mace, nutmeg, and two cloves, in fine powder; a small handful of parsely pick'd and shredded fine, a piece of butter rolled in flour, and half a pint of cream: mix these well together, and put the mixture into the stew-pan, keeping it stirring all one way; when it comes to be of a proper thickness, and smooth at the same time, dish it up, and garnish with lemon.