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

shred parsley, lay all over it lumps of butter and a little salt, then set it in the oven; it will take about an hour and a half baking; when it is enough take the brains, sage and parsley; and chop them together, put to them the gravy that is in the dish, a little butter and a spoonful of vinegar, so boil it up and put it in cups, and set them round the head upon the dish, take the tongue and blanch it, cut it in two, and lay it on each side the head, and some slices of crisp bacon over the head, so serve it up. 42. SAUCE _for a_ NECK _of_ VEAL. Fry your veal, and when fried put in a little water, an anchovy, a few sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little butter and flour, with some cockles and capers. 43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_. When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, butter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls. Garnish your dish with gooseberries, and heads of asparagus in lumps. This is proper for a bottom dish. 44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_. When your lamb is boil'd pour over it parsley and butter, with coddled gooseberries, so lay the chickens round your lamb, and pour over the chickens a little white fricassy sauce. Garnish your dish with sippets and lemon. This is proper for a top dish. 45. _A Fricassy of_ LAMB _white_. Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shalot shred fine, a little nutmeg,