The accomplisht cook: or, The art & mystery of cookery

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