put it into a pipkin with great oysters and some of
the broth, which boil'd it, (if you have no stronger) a pint of
white-wine or claret, a quarter of a pound of interlarded bacon,
some blanched chesnuts, the yolks of three or four hard eggs cut
into halves, sweet herbs minced, and a little horseradish-root
scraped, stew all these an hour, then slice the brains (being
parboil'd) and strew a little ginger, salt, and flower, you may put
in some juyce of spinage, and fry them green with butter; then dish
the meat, and lay the fried brains, oysters, chesnuts, half yolks of
eggs, and sippet it, serve it up hot to the table.

_To hash a Calves Head._

Take a calves-head, boil it tender, and let it be through cold, then
take one half and broil or roast it, do it very white and fair, then
take the other half and slice it into thin slices, fry it with
clarified butter fine and white, then put it in a dish a stewing
with some sweet herbs, as rosemary, tyme, savory, salt, some
white-wine or claret, some good roast mutton gravy, a little pepper
and nutmeg; then take the tongue being ready boil'd, and a boil'd
piece of interlarded bacon, slice it into thin slices, and fry it in
a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs
chopped small, dip the tongue & bacon into the batter, then fry them
& keep them warm till dinner time, season the brains with nutmegs,
sweet herbs minced small, salt, and the yolks of three or four raw
eggs, mince all together, and fry them in spoonfuls, keep them warm,
then the stewed meat being ready dish it, and lay the broild side of
the head on the stewed side, then garnish the dish with the fried
meats, some slices of oranges, and run it over with beaten butter
and juyce of oranges.

_To boil A Calves Head._

Take a calves head being cleft and cleansed, and also the brains,
boil the head very white and fine, then boil the brains with some
sage and other sweet herbs, as tyme and sweet marjoram, chop and
boil them in a bag, being boil'd put them out and butter them with
butter, salt, and vinegar, serve them in a little dish by themselves
with fine thin sippits about them.

Then broil the head, or toast it against the fire, being first
salted and scotched with your knife, baste it with butter, being
finely broil'd, bread it with fine manchet and fine flour, brown it
a little and dish it on a sauce of gravy, minced capers; grated
nutmeg, and a little beaten butter.

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