the mouth,
steep it well in fair water and shift it often: being well cleans'd
from the blood and slime, take it out of the water, wipe it dry, and
season it with nutmeg, pepper, and salt, put them in an earthen pot
one upon another, and put to them a pint of claret wine, a few whole
cloves, a little fair water, and two three whole onions; close up
the pot and bake it, it will ask six hours bakeing; being tender
baked, serve it on toasts of fine manchet.

_Or thus._

Being baked or stewed, you may take out the bones and lay them close
together, pour the liquor to them, and being cold slice them into
slices, and serve them cold with mustard and sugar.

_To boil a Calves Head._

Take the head, skin, and all unflayed, scald it, and soak it in fair
water a whole night or twelve hours, then take out the brains and
boil them with some sage, parsley, or mint; being boil'd chop them
small together, butter them and serve them in a dish with fine
sippets about them, the head being finely cleansed, boil it in a
clean cloth and close it up together again in the cloth; being
boil'd, lay it one side by another with some fine slices of boil'd
bacon, and lay some fine picked parsley upon it, with some borage or
other flowers.

_To hash a Calves Head._

Take a calves head well steeped and cleansed from the blood and
slime, boil it tender, then take it up and let it be through cold,
cut it into dice-work, as also the brains in the same form, and some
think slices interlarded bacon being first boil'd put some
gooseberries to them, as also some gravy or juyce of lemon or
orange, and some beaten butter; stew all together, and being finely
stewed, dish it on carved sippets, and run it over with beaten
butter.

_Otherways._

The head being boil'd and cold, slice is in to thin slices, with
some onions and the brains in the same manner, then stew them in a
pipkin with some gravy or strong mutton, broth, with nutmeg, some
mushrooms, a little white wine and beaten butter; being well stewed
together dish them on fine sippets, and garnish the meat with slic't
lemon or barberries.

_To souce a Calves Head._

First scald it and bone it, then steep it in fair water the space of
six hour, dry it with a clean cloth, and season it with some salt
and bruised garlick (or none) then roul it up in a collar, bind it
close, and boil it in white wine, water, and salt; being boil'd keep
it in that souce drink, and serve it in