English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

bones come out; when it is enough lay it on a table with the skin-side uppermost, and pour upon it a little cold water; then take off the hair and cut off the ears; mind you do not break the head in two, turn it over and take out the bones; salt it very well and wrap it round in a cloth very tight, pin it with pins, and tie it at both ends, so bind it up with broad inkle, then hang it up by one end, and when it is cold take it out; you must make for it brown pickle, and it will keep half a year; when you cut it, cut it at the neck. It is proper for a side or middle dish, either for noon or night. 38. _To make a_ CALF'S HEAD _Hash_. Take a calf's head and boil it, when it is cold take one half of the head and cut off the meat in thin slices, put it into a stew pan with a little brown gravy, put to it a spoonful or two of walnut pickle, a spoonful of catchup, a little claret, a little shred mace, a few capers shred, or a little mango; boil it over a stove, and thicken it with butter and flour; take the other part of the head, cut off the bone ends and score it with a knife, season it with a little pepper and salt, rub it over with the yolk of an egg, and strew over a few bread crumbs, and a little parsley; then set it before the fire to broil whilst it is brown; and when you dish up the other part lay this in the midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp bacon. _To make Brain-cakes_; take a handful of bread-crumbs, a little shred lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, and the yolks of three eggs; take the brains and skin them, boil and chop them small, so mix them all together; take a little butter in your pan when you fry them, and drop