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

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 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