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 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