lls, and bits of bacon rolled
round, adding the squeeze of a lemon.--Another way is to boil the head
almost enough, and take the meat of the best side neatly off the bone
with a sharp knife. Lay this into a small dish, wash it over with the
yolks of two eggs, and cover it with crumbs, a few herbs nicely shred, a
little pepper, salt, and grated nutmeg all mixed together first. Set the
dish before the fire, and turn it now and then, that all parts of the
head may be equally brown. In the mean time slice the remainder of the
head, peel the tongue and slice it. Put a pint of good gravy into a pan
with an onion, and a small bunch of herbs, consisting of parsley, basil,
savoury, taragon, knotted marjoram, and a little thyme. Add a small
quantity of salt and cayenne, a few truffles and morels, and two
spoonfuls of ketchup. Then beat up half the brains, put it to the rest
with a little butter and flour, and simmer the whole together. Beat the
other part of the brains with shred lemon peel, a little nutmeg and
mace, some shred parsley and an egg. Then fry it in small cakes of a
beautiful yellow brown. Dip some oysters into the yolk of an egg, and do
the same; and also some relishing forcemeat balls, made as for mock
turtle. Garnish with these, and small bits of bacon just made hot before
the fire.

CALF'S HEAD PIE. Stew a knuckle of veal till fit for eating, with two
onions, a few isinglass shavings, a bunch of herbs, a blade of mace, and
a few peppercorns, in three pints of water. Keep the broth for the pie.
Take off a bit of the meat for the balls, and let the other be eaten;
but simmer the bones in the broth till it is very good. Half boil the
head, and cut it into square bits; put a layer of ham at the bottom,
then some head, first fat and then lean, with balls and hard eggs cut in
half, and so on till the dish be full; but great care must be taken not
to place the pieces close, or the pie will be too solid, and there will
be no space for the jelly. The meat must be first seasoned pretty well
with pepper and salt, and a scrape or two of nutmeg. Put a little water
and gravy into the dish, cover it with a tolerably thick crust, and bake
it in a slow oven. When done, fill it up with gravy, and do not cut it
till quite cold. Use a very sharp knife for this purpose, first cutting
out a large piece, and going down to the bottom of the dish: thinner
slices may afterwards be cut. The different colours, and the clear
jelly, will ha