juyce of an orange, and salt, beating it up
together: dish the head, and put the sauce to it, and serve it up
hot to the table.

_To bake a Calves Head in Pye or Pasty to eat hot or cold._

Take a calves head and cleave it, then cleanse it & boil it, and
being almost boil'd, take it up, & take it from the bones as whole
as you can, when it is cold stuff it with sweet herbs, yolks of raw
eggs, both finely minced with some lard or beef-suet, and raw veal;
season it with nutmeg, pepper, and salt, brake two or three raw eggs
into it; and work it together, and stuff the cheeks: the Pie being
made, season the head with the spices abovesaid, and first lay in
the bottom of the Pie some thin slices of veal, then lay on the
head, and put on it some more seasoning, and coat it well with the
spices, close it up with some butter, and bake it, being baked
liquor it with clarified butter, and fill it up.

If you bake the aforesaid Pie to eat hot, give it but half the
seasoning, and put some butter to it, with grapes, or gooseberries
or barberries; then close it up and bake it, being baked liquor it
with gravy and butter beat up thick together; with the juyce of two
oranges.

_To make a Calves-foot Pye, or Neats-foot Pie, or Florentine
in a dish of Puff-Paste; but the other Pye in short paste,
and the Dish of Puff._

Take two pair of calves feet, and boil them tender & blanch them,
being cold bone them & mince them very small, and season them with
pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and
a pound of currans, a quarter of a pound of dates, slic't, a quarter
of a pound of fine sugar, with a little rose-water verjuyce, & stir
all together in a dish or tray, and lay a little butter in the
bottom of the Pie, & lay on half the meat in the Pie; then have the
marrow of three marrow-bones, and lay that on the meat in the Pie,
and the other half of the meat on the marrow, & stick some dates on
the top of the meat & close up the Pie, & bake it, & being half
bak't liquor it with butter, white-wine, or verjuyce, and ice it,
and set in the oven again till it be iced, and ice it with butter,
rose-water, and sugar.

Or you may bake them in halves with the bones in, and use for change
some grapes, gooseberries, or barberries, with currans or without,
and dates in halves, and large mace.

_To Stew a Calves-Head._

First boil it in fair water half an hour, then take it up and pluck
it pieces, then