of salt and
water, with about a pint of malt, boiled together; when cold, put in the
head.

_Mock Brawn._

Take two pair of neats' feet; boil them very tender, and take the flesh
clean from the bones. Boil the belly piece of pork till nearly done,
then bone it, and roll the meat of the feet up very tight in the pork.
Take a strong cloth, with some coarse tape; roll it round very tight;
tie it up in the cloth; boil it till it is so tender that a skewer may
go through it; let it be hung in a cloth till it is quite cold; after
which put it into some sousing liquor, and keep it for use.

_Cabbage, farced._

Take a fine white-heart cabbage, about as big as a quarter of a peck,
lay it in water two or three hours, half boil it, put it in a colander
to drain, then cut out the heart, but take very great care not to break
off any of the outside leaves. Fill it with forcemeat made thus:--take a
pound of veal, half a pound of bacon, fat and lean together; cut them
small, and beat them fine in a mortar, with the yolks of four eggs
boiled hard; season with pepper and salt, a little beaten mace, a very
little lemon-peel, some parsley chopped fine, a very little thyme, and
three anchovies. When these are beat fine, take the crumb of a stale
roll, some mushrooms, either fresh or pickled, and the heart of the
cabbage which you cut out. Chop it very fine; mix all together with the
yolk of an egg; fill the hollow of the cabbage, and tie it round with
thread. Lay some slices of bacon in the bottom of a stewpan, and upon
these some thin slices of coarse beef, about one pound: put in the
cabbage, cover it close, and let it stew gently over a slow fire, until
the bacon begins to stick to the bottom of the pan. Shake in a little
flour; then put in a quart of good broth, an onion stuck with cloves,
two blades of mace, some whole pepper, a little bundle of sweet-herbs;
cover close, and let it stew gently an hour and a half. Put in a glass
of red wine, give it a boil, and take it up; lay it in a dish, and
strain the gravy over it, untying the packthread first. This is a very
good dish, and makes the next day an excellent hash, with a veal steak
nicely boiled and laid on it.

_Calf's Head._

Scald the hair off; trim and pare it, and make it look as neat as
possible. Take out the bones, and have ready palates boiled tender,
hard-boiled yolks of eggs, oysters just scalded, and very good
forcemeat: stuff all this into the head, and sew i