little water in the dish; an hour and a half will bake it; when it is
enough take off the inkle, cut it in two length ways, laying the
skin-side uppermost; when you lay it upon your dish you must lay round
it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls;
put to it brown gravy-sauce; you may brown your sauce with a few
truffles or morels, and lay them about your veal.

Garnish your dish with lemon and pickle.


37. _To Collar a_ CALF'S HEAD _to eat cold_.

You must be a calf's head with the skin on, split it and lay it in
water, take out the tongue and eyes, cut off the groin ends, then tie
it up in a cloth and boil it whilst the bones come out; when it is
enough lay it on a table with the skin-side uppermost, and pour upon it
a little cold water; then take off the hair and cut off the ears; mind
you do not break the head in two, turn it over and take out the bones;
salt it very well and wrap it round in a cloth very tight, pin it with
pins, and tie it at both ends, so bind it up with broad inkle, then
hang it up by one end, and when it is cold take it out; you must make
for it brown pickle, and it will keep half a year; when you cut it, cut
it at the neck.

It is proper for a side or middle dish, either for noon or night.


38. _To make a_ CALF'S HEAD _Hash_.

Take a calf's head and boil it, when it is cold take one half of the