Take a leg of veal, take off the thick part and cut in thin slices for collops, beat them with a paste-pin 'till they be very thin; season them with mace, pepper and salt; fry them over a quick fire, not over brown; when they are fried put them into a stew-pan with a little gravy, two or three spoonfuls of white wine, two spoonfuls of oyster-pickle if you have it, and a little lemon-peel; then shake them over a stove in a stew-pan, but don't let them boil over much, it only hardens your collops; take the fat part of your veal, stuff it with forc'd-meat, and boil it; when it is boiled lay it in the middle of your dish with the collops; lay about your collops slices of crisp bacon, and forc'd-meat-b.a.l.l.s. Garnish your dish with slices of lemon and oysters, or mushrooms.

33. _To make_ VEAL CUTLETS.

Take a neck of veal, cut it in joints, and flatten them with a bill; cut off the ends of the bones, and lard the thick part of the cutlets with four or five bits of bacon; season it with nutmeg, pepper and salt; strew over them a few bread crumbs, and sweet herbs shred fine; first dip the cutlets in egg to make the crumbs stick, then broil them before the fire, put to them a little brown gravy sauce, so serve it up. Garnish your dish with lemon.

34. VEAL CUTLETS _another Way_.

Take a neck of veal, cut it in joints, and flat them as before, and cut off the ends of the long bones; season them with a little pepper, salt and nutmeg, broil them on a gridiron, over a slow fire; when they are enough, serve them up with brown gravy sauce and forc'd-meat-b.a.l.l.s.

Garnish your dish with lemon.

35. VEAL CUTLETS _another Way_.

Take a neck of veal and cut it in slices, flatten them as before, and cut off the ends of the long bones; season the cutlets with pepper and salt, and dridge over them some flour; fry them in b.u.t.ter over a quick fire; when they are enough put from them the fat they were fried in, and put to them a little small gravy, a spoonful of catchup, a spoonful of white wine or juice of lemon, and grate in some nutmeg; thicken them with flour and b.u.t.ter, so serve them up. Garnish your dish as before.

36. _To Collar a_ CALF'S HEAD _to eat hot_.

Take a large fat head, and lay it in water to take out the blood; boil it whilst the bones will come out; season it with nutmeg, pepper and salt; then wrap it up round with a large lump of forc'd-meat made of veal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces; then bind it up with a coa.r.s.e inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little b.u.t.ter, with a little water in the dish; an hour and a half will bake it; when it is enough take off the inkle, cut it in two length ways, laying the skin-side uppermost; when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-b.a.l.l.s; put to it brown gravy-sauce; you may brown your sauce with a few truffles or morels, and lay them about your veal.

Garnish your dish with lemon and pickle.

37. _To Collar a_ CALF'S HEAD _to eat cold_.

You must be a calf's head with the skin on, split it and lay it in water, take out the tongue and eyes, cut off the groin ends, then tie it up in a cloth and boil it whilst the bones come out; when it is enough lay it on a table with the skin-side uppermost, and pour upon it a little cold water; then take off the hair and cut off the ears; mind you do not break the head in two, turn it over and take out the bones; salt it very well and wrap it round in a cloth very tight, pin it with pins, and tie it at both ends, so bind it up with broad inkle, then hang it up by one end, and when it is cold take it out; you must make for it brown pickle, and it will keep half a year; when you cut it, cut it at the neck.

It is proper for a side or middle dish, either for noon or night.

38. _To make a_ CALF'S HEAD _Hash_.

Take a calf's head and boil it, when it is cold take one half of the head and cut off the meat in thin slices, put it into a stew pan with a little brown gravy, put to it a spoonful or two of walnut pickle, a spoonful of catchup, a little claret, a little shred mace, a few capers shred, or a little mango; boil it over a stove, and thicken it with b.u.t.ter and flour; take the other part of the head, cut off the bone ends and score it with a knife, season it with a little pepper and salt, rub it over with the yolk of an egg, and strew over a few bread crumbs, and a little parsley; then set it before the fire to broil whilst it is brown; and when you dish up the other part lay this in the midst; lay about your hash-brain-cakes, forc'd-meat-b.a.l.l.s and crisp bacon.

_To make Brain-cakes_; take a handful of bread-crumbs, a little shred lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, and the yolks of three eggs; take the brains and skin them, boil and chop them small, so mix them all together; take a little b.u.t.ter in your pan when you fry them, and drop them in as you do fritters, and if they run in your pan put in a handful more of bread-crumbs.

39. _To hash a_ CALF'S HEAD _white_.

Take a calf's head and boil it as much as you would do for eating, when it is cold cut in thin slices, and put it into a stew-pan with a white gravy; then put to it a little shred mace, salt, a pint of oysters, a few shred mushrooms, lemon-peel, three spoonful of white wine, and some juice of lemon, shake all together, and boil it over the stove, thicken it up with a little flour and b.u.t.ter; when you put it on your dish, you must put a boil'd fowl in the midst, and few slices of crisp bacon.

Garnish your dish with pickles and lemon.

40. _A Ragoo of a_ CALF'S HEAD.

Take two calves' head and boil them as you do for eating, when they are cold cut off all the lantern part from the flesh in pieces about an inch long, and about the breadth of your little finger; put it into your stew-pan with a little white gravy; twenty oysters cut in two or three pieces, a few shred mushrooms, and a little juice of lemon; season it with shred mace and salt, let them all boil together over a stove; take two or three spoonfuls of cream, the yolks of two or three eggs, and a little shred parsley, then put it into a stew-pan; after you have put the cream in you may shake it all the while; if you let it boil it will crudle, so serve it up.

Garnish your dish with sippets, lemon, and a few pickled mushrooms.

41. _To roast a_ CALF'S HEAD _to eat like Pig_.

Take a calf's head, wash it well, lay it in an earthen dish, and cut out the tongue lay it loose under the head in the dish with the brains, and a little sage and parsley; rub the head over with the yolk of an egg, then strew over them a few bread-crumbs and shred parsley, lay all over it lumps of b.u.t.ter and a little salt, then set it in the oven; it will take about an hour and a half baking; when it is enough take the brains, sage and parsley; and chop them together, put to them the gravy that is in the dish, a little b.u.t.ter and a spoonful of vinegar, so boil it up and put it in cups, and set them round the head upon the dish, take the tongue and blanch it, cut it in two, and lay it on each side the head, and some slices of crisp bacon over the head, so serve it up.

42. SAUCE _for a_ NECK _of_ VEAL.

Fry your veal, and when fried put in a little water, an anchovy, a few sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little b.u.t.ter and flour, with some c.o.c.kles and capers.

43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_.

When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, b.u.t.ter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls.

Garnish your dish with gooseberries, and heads of asparagus in lumps.

This is proper for a bottom dish.

44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_.

When your lamb is boil'd pour over it parsley and b.u.t.ter, with coddled gooseberries, so lay the chickens round your lamb, and pour over the chickens a little white frica.s.sy sauce. Garnish your dish with sippets and lemon.

This is proper for a top dish.

45. _A Frica.s.sy of_ LAMB _white_.

Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shalot shred fine, a little nutmeg, salt, and a few shred capers; let it boil over the stove whilst the lamb is enough; to thicken your sauce, take three spoonfuls of cream, the yolks of two eggs, a little shred parsley, and beat them well together, then put it into your stew-pan and shake it whilst it is thick, but don't let it boil; if this do not make it thick, put in a little flour and b.u.t.ter, so serve it up. Garnish your dish with mushrooms, oysters and lemon.

46. _A brown Frica.s.sy of_ LAMB.

Take a leg of lamb, cut it in thin slices and season it with pepper and salt, then fry it brown with b.u.t.ter, when it is fried put it into your stew-pan, with a little brown gravy, an anchovy, a spoonful or two of white wine or claret, grate in a little nutmeg, and set it over the stove; thicken your sauce with flour and b.u.t.ter. Garnish your dish with mushrooms, oysters and lemon.

47. _To make_ PIG _eat like_ LAMB _in Winter_.

Take a pig about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and when you have taken all the skin off, draw it and when it is cold cut it in quarters and lard it with parsley; then roast it for use.

48. _How to stew a_ HARE.

Take a young hare, wash and wipe it well, cut the legs into two or three pieces, and all the other parts the same bigness, beat them all flat with a paste-pin, season it with nutmeg and salt, then flour it over, and fry it in b.u.t.ter over a quick fire; when you have fried it put into a stew-pan, with about a pint of gravy, two or three spoonfuls of claret and a small anchovy, so shake it up with b.u.t.ter and flour, (you must not let it boil in the stew-pan, for it will make it cut hard) then serve it up. Garnish your dish with crisp parsley.