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

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. _To bake Lamb._ Season Lamb (as you may see in page 209) with nutmegs, pepper, and salt, as you do veal, (in page ___) or as you do chickens, in pag. 197, & 198. for hot or cold pies. _To boil a Lambs Head in white broth._ Take a lambs head, cleave it, and take out the brains, then open the pipes of the appurtenances, and wash and soak the meat very clean, set it a boiling in fair water & when it boils scum it, & put in some large mace, whole cinamon, slic't dates, some marrow, & salt, & when the heads is boil'd, dish it up on fine carved sippets, & trim the dish with scraping sugar: then strain six or seven yolks of eggs with sack or white-wine, and a ladleful of cream, put it into the broth, and give it a warm on the fire, stir it, and broth the head, then lay on the head some slic't lemon, gooseberries, grapes, dates, and large mace. _To stew a Lambs Head._ Take a lambs head, cleave it, and take out the brains, wash and pick the head from the slime and filth, and steep it in fair water, shift it twice in an hour, as also the appurtenances, then set it a boiling on the fire with some strong broth, and when it boils scum it, and put in a large mace or two, some capers, quarters of