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

them in as you do fritters, and if they run in your pan put in a handful more of bread-crumbs. 39. _To hash a_ CALF'S HEAD _white_. Take a calf's head and boil it as much as you would do for eating, when it is cold cut in thin slices, and put it into a stew-pan with a white gravy; then put to it a little shred mace, salt, a pint of oysters, a few shred mushrooms, lemon-peel, three spoonful of white wine, and some juice of lemon, shake all together, and boil it over the stove, thicken it up with a little flour and butter; when you put it on your dish, you must put a boil'd fowl in the midst, and few slices of crisp bacon. Garnish your dish with pickles and lemon. 40. _A Ragoo of a_ CALF'S HEAD. Take two calves' head and boil them as you do for eating, when they are cold cut off all the lantern part from the flesh in pieces about an inch long, and about the breadth of your little finger; put it into your stew-pan with a little white gravy; twenty oysters cut in two or three pieces, a few shred mushrooms, and a little juice of lemon; season it with shred mace and salt, let them all boil together over a stove; take two or three spoonfuls of cream, the yolks of two or three eggs, and a little shred parsley, then put it into a stew-pan; after you have put the cream in you may shake it all the while; if you let it boil it will crudle, so serve it up. Garnish your dish with sippets, lemon, and a few pickled mushrooms. 41. _To roast a_ CALF'S HEAD _to eat like Pig_. Take a calf's head, wash it well, lay it in an earthen dish, and cut out the tongue lay it loose under the head in the dish with the brains, and a little sage and parsley; rub the head over with the yolk of an egg, then strew over them a few bread-crumbs and