To bake Lamb._

Season Lamb (as you may see in page 209) with nutmegs, pepper, and
salt, as you do veal, (in page ___) or as you do chickens, in pag.
197, & 198. for hot or cold pies.

_To boil a Lambs Head in white broth._

Take a lambs head, cleave it, and take out the brains, then open the
pipes of the appurtenances, and wash and soak the meat very clean,
set it a boiling in fair water & when it boils scum it, & put in
some large mace, whole cinamon, slic't dates, some marrow, & salt, &
when the heads is boil'd, dish it up on fine carved sippets, & trim
the dish with scraping sugar: then strain six or seven yolks of eggs
with sack or white-wine, and a ladleful of cream, put it into the
broth, and give it a warm on the fire, stir it, and broth the head,
then lay on the head some slic't lemon, gooseberries, grapes, dates,
and large mace.

_To stew a Lambs Head._

Take a lambs head, cleave it, and take out the brains, wash and pick
the head from the slime and filth, and steep it in fair water, shift
it twice in an hour, as also the appurtenances, then set it a
boiling on the fire with some strong broth, and when it boils scum
it, and put in a large mace or two, some capers, quarters of pears,
a little white wine, some gravy, marrow, and some marigold flowers;
being finely stewed, serve it on carved sippets, and broth it, lay
on it slic't lemon, and scalded gooseberries or barberries.

_To boil a Lambs Head otherways._

Make a forcing or pudding of the brains, being boil'd and cold cut
them into bits, then mince a little veal or lamb with some
beef-suet, and put to it some grated bread, nutmeg, pepper, salt,
some sweet herbs minced, small, and three or four raw eggs, work all
together, and fill the head with this pudding, being cleft, steeped,
and after dried in a clean cloth, stew it in a stewing-pan or
between two dishes with some strong broth; then take the remainder
of this forcing or pudding, and make it into balls, put them a
boiling with the head, and add some white-wine, a whole onion, and
some slic't pipins or pears, or square bits like dice, some bits of
artichocks, sage-leaves, large mace, and lettice boil'd and
quartered, and put in beaten butter; being finely stewed, dish it up
on sippets, and put the balls and the other materials on it, broth
it and run it over with beaten butter and lemon.

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SECTION IV.