Lamb's Head Minced

Chop the head in halves, and blanch it with the liver, hearty and lights : clean the brains in warm water, dip them in yolk of egg, grated bread, and chopped parsley, seasoned with white pepper and salt; and whilst the head is blanching, fry them in boiling lard, and drain. Chop the heart, etc. and add a little parsley and lemon-peel, chopped very fine, seasoned with white pepper and salt; stew in some cullis till tender. Wash the head over with yolk of egg, strew over grated bread, seasoned with white pepper and salt, and bake gently till very tender. Serve up, having browned the head with a salamander, put the mince under it, and the brains round it, with rashers of broiled bacon.

Ox Palates For Made Dishes

Stew them till tender, which must be done by putting them into cold water, and letting them stew softly over a gentle fire, till they are as tender as you wish. Then take off the two skins, cut them in pieces, and put them into either your made dish or soup, with cocks-combs and artichoke bottoms cut small.

Neats Tongues Whole

Put two tongues in water just sufficient to cover them, and let them stew two hours. Then peel them, and put them in again with a pint of strong gravy, half a pint of white wine, a bundle of sweet herbs, a little pepper and salt, some mace, cloves, and whole pepper, tied in a muslin rag ; a spoonful of capers chopped, turnips and carrots sliced, and a piece of butter rolled in flour. Let all stew together very softly over a slow fire for two hours, and then take out the spice and sweet herbs, and send the dish to table.

Venison Hashed

Take the part least done of ready dressed venison, cut it in slices, and put them into a stewpan; then pass a bit of fresh butter and flour, and chopped eschalots, over a slow fire for ten minutes, and add to them half a pint of port wine, two spoonsful of browning, a pint and-an half of veal stock, its own gravy, a little grated lemon-peel, cayenne pepper, salt, and lemon-juice. Season to the taste ; boil all together for a quarter of an hour,- and strain through a tamis on the venison : let it simmer till perfectly hot. Or cut the venison into neat thin slices, as near the shape of a cutlet as the meat will admit; lay the venison in a stewpan round the sides, like cutlets on a dish; put the gravy belonging to the venison in the stewpan, together with a quarter of a pint of stock (see Sauces) ; sprinkle with pepper and salt, adding a little cayenne: cut a sheet of paper to the size of the stewpan, and put it over the meat to keep the steam in while it is warming by the side of the stove; put the trimmings and lean pieces into another stewpan, with two large onions sliced, three cloves, a faggot of sweet herbs, a pint of stock, a table spoonful of browning, and a glass of port wine: let the stewpan simmer for two hours ; then strain through a tamis, and skimoff the fat; put an ounce of butter into the stewpan, and set it on the fire to melt; when melted, put as much flour as will dry up the butter; stir over the fire for a few minutes, then strain through a tamis into the stewpan containing the venison, and Jet it simmer till hot.