brains, parsley, and sage, must
be strained off, and put into the white sauce, and let it come to a
boil, just before you put them on the dish to send up.

_Calf's Head, to hash._ No. 2.

Take half a calf's head, cover it with water in a large saucepan, and
boil it till the meat comes from the bone. Cut it into pieces; put it
into some of the liquor in which the head was boiled, and let it stew
till it becomes thick. Add a little salt and mace, and put it into a
mould.

_Calf's Head, to hash._ No. 3.

Your calf's head being half boiled and cooled, cut it in thin slices,
and fry it in a pan of brown butter; put it into your tossing pan with
gravy; stew it till tender; toss it up with burnt butter, or butter
rolled in flour. Garnish with forcemeat balls, and fritters, made of the
brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and
a little parsley, boiled and chopped fine. Mix them all well together,
and fry them in little cakes; put a few bits of bacon and lemon round
the dish.

_Calf's Head, to hash._ No. 4.

Half boil the head; cut it into round pieces; season with nutmeg, salt,
pepper, and a large onion. Save all the gravy, put in a pint of white
wine, a quarter of a pound of butter, and four spoonfuls of oyster
liquor: let it stew with the meat, not too fast: thicken it with a
little butter and a dozen of oysters, and, when dished, add some rolled
bacon, forcemeat balls, and the brains fried in thin cakes, very brown,
and the size of a crown-piece, laid round the dish. Garnish with lemon
and pickled mushrooms; lemon pickle is an addition.

_Calf's Head, to hash._ No. 5.

Have the head well cleaned; boil it well, cut in slices half of the
head, and have some good ragout of forcemeat, truffles, mushrooms,
morels, and artichoke bottoms, also some veal sweet-herbs. Season your
ragout, and throw in your slices, a bit of garlic and parsley, with some
thyme, and squeeze a lemon in it, but be cautious to have it skimmed
well. Take the other part of the head, and score it like diamonds;
season with salt and pepper, and rub it over with an egg and some crumbs
of bread. Then broil it, pour the hash into the dish; let the half head
lie in the middle, and cut and set off the brains afterwards in slices.
Fry bacon, and lay slices round the dish with sliced lemon.

_Calf's Head fricassee._

Clean well a calf's head, boil it and cut in square pieces of about an
inch; put half a pint of it