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

and bake it; it will ask four hours baking; then have a fine clean large dish, with a six penny French bread slic't in large slices, and then lay them in the bottom of a dish, and steep them with some good strong mutton broth, and the same broth that it was baked in, and some roast mutton gravy, and dish the fowl, garnish it with the spices and some sausages, and some kind of good puddings, and marrow and carved lemons slic't, and lemon-peels. _To bake any kind of Heads, and first of the Oxe or Bullocks Cheeks to be eaten hot or cold._ Being first cleansed from the slime and filth, cut them in pieces, take out the bones, and season them with pepper, salt, and nutmeg, then put them in a pye with a few whole cloves, a little seasoning, slices of bacon, and butter over all; bake them very tender, and liquor them with butter and claret wine. Or boil your chickens, take out the bones and make a pasty with some minced meat, and a caul of mutton under it, on the top spices and butter, close it up in good crust, and make your pies according to these forms. _Otherways._ Bone and lard them with lard as big as your little finger seasoned with pepper, salt, and nutmeg, and laid into the pye or pasty, with slices of interlarded bacon, and a clove or two, close it up, and bake it with some butter; make your pye or pasty of good fine crust according to these forms. Being baked fill it up with good sweet butter. _Otherways._ You may make a pudding of some grated bread, minced veal, beef-suet, some minced sweet herbs, a minced onion, eggs, cream, nutmeg, pepper, and salt, and lay it on the top of your meat in the pye, and some butter, close it up and bake it. _Otherways._ Take a calves head, soak it well and take out the brains, boil the head and take out the bones, being cold stuff it with sweet herbs and hard eggs