t close in a cloth.
Boil it gently for full three hours. Make a strong good gravy for sauce.
Garnish with fried bacon.

_Calf's Head, to dress like Turtle._

The wool must be scalded off in the same manner as the hair is taken off
a little pig, which may be done at the butcher's; then wash and parboil
it; cut the meat from the bones, and put it in a saucepan, with as much
of the broth as will just cover it. Put in half a tea-spoonful of
cayenne pepper, and some common pepper and salt, a large onion, and a
faggot of sweet-herbs; take out the herbs and the onion before it
breaks. About half an hour before it is done, put three quarters of a
pint of white or raisin wine; have ready the yolks of six or eight eggs
boiled hard, which you must make into small balls, and put in just
before you serve it up. It will take two hours and a half, or perhaps
three hours doing, over a slow fire.

_Calf's Head, to hash._ No. 1.

Let the calf's head be washed dean, and boiled tender; then cut the meat
off one half of the head in small slices. To make the sauce, take some
parsley, thyme, and a very little onion, let them be chopped fine; then
pass them in a stewpan over the fire, with some butter, till tender. Add
some flour, a very little pepper and salt, and some good strong broth,
according to your quantity of meat; let it boil, then skim it, put the
meat into it, and add a little lemon-juice and a little white wine; let
all boil together about ten minutes. There may be some force-meat balls
added, if liked. The other half of the head must be scored like
diamonds, cross and across; then rub it with some oiled butter and yolk
of egg; mix some chopped parsley and thyme, pepper, salt, a little
nutmeg, and some bread crumbs; strew the head all over with this; broil
it a nice light brown, and put it on the hash when dished. Scald the
brains, and cut them in four pieces; rub them with yolk of egg, then let
them be crumbed, with the same crumbs and herbs as the head was done
with, and fried a light brown; lay them round the dish with a few slices
of bacon or ham fried. The brains may be done, to be sent up alone on a
plate, as follows:--Let the brains be washed and skinned; let them be
boiled in broth, about twenty-five minutes; make a little white sauce of
some butter, flour, salt, a little cream, and a little good broth; let
it just boil; then pick a little green sage, a little parsley picked
very small, and scalded till tender; the