the collar, or slice it, and
serve it with oyl, vinegar, and pepper. This dish is very rare, and
to a good judgment scarce discernable.

_To roast a Calves head._

Take a calves head, cleave it and take out the brains, skins, and
blood about it, then steep them and the head in fair warm water the
space of four or five hours, shift them three or four times and
cleanse the head; then boil the brains, & make a pudding with some
grated bread, brains, some beef-suet minced small, with some minced
veal & sage; season the pudding with some cloves, mace, salt,
ginger, sugar, five yolks of eggs, & saffron; fill the head with
this pudding, then close it up and bind it fast with some
packthread, spit it, and bind on the caul round the head with some
of the pudding round about it, rost it & save the gravy, blow off
the fat, and put to the gravy; for the sauce a little white-wine,
a slic't nutmeg & a piece of sweet butter, the juyce of an orange,
salt, and sugar. Then bread up the head with some grated bread;
beaten cinamon, minced lemon peel, and a little salt.

_To roast a Calves Head with Oysters._

Split the head as to boil, and take out the brains washing them very
well with the head, cut out the tongue, boil it a little, and blanch
it, let the brains be parbol'd as well as tongue, then mince the
brains and tongue, a little sage, oysters, beef-suet, very small;
being finely minced, mix them together with three or four yolks of
eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a
little sack, if the brains and eggs make it not moist enough. This
being done parboil the calves head a little in fair water, then take
it up and dry it well in a cloth filling the holes where the brains
and tongue lay with this farsing or pudding; bind it up close
together, and spit it, then stuff it with oysters being first
parboil'd in their own liquor, put them into a dish with minced
tyme, parsley, mace, nutmeg, and pepper beaten very small; mix all
these with a little vinegar, and the white of an egg, roul the
oysters in it, and make little holes in the head, stuff it as full
as you can, put the oysters but half way in, and scuer in them with
sprigs of tyme, roast it and set the dish under it to save the
gravy, wherein let there be oysters, sweet herbs minced, a little
white-wine and slic't nutmeg. When the head is roasted set the dish
wherein the sauce is on the coals to stew a little, then put in a
piece of butter, the