head and cut off the meat in thin slices, put it into a stew pan with a
little brown gravy, put to it a spoonful or two of walnut pickle, a
spoonful of catchup, a little claret, a little shred mace, a few capers
shred, or a little mango; boil it over a stove, and thicken it with
butter and flour; take the other part of the head, cut off the bone
ends and score it with a knife, season it with a little pepper and
salt, rub it over with the yolk of an egg, and strew over a few bread
crumbs, and a little parsley; then set it before the fire to broil
whilst it is brown; and when you dish up the other part lay this in the
midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp
bacon.

_To make Brain-cakes_; take a handful of bread-crumbs, a little shred
lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine,
and the yolks of three eggs; take the brains and skin them, boil and
chop them small, so mix them all together; take a little butter in your
pan when you fry them, and drop them in as you do fritters, and if they
run in your pan put in a handful more of bread-crumbs.


39. _To hash a_ CALF'S HEAD _white_.

Take a calf's head and boil it as much as you would do for eating, when
it is cold cut in thin slices, and put it into a stew-pan with a white
gravy; then put to it a little shred mace, salt, a pint of oysters, a
few shred mushrooms, lemon-peel, three spoonful of white wine, and some
juice of lemon, shake all together, and boil it over the stove, thicken
it up with a little flour and butter; when you put it on your dish, you
must put a boil'd fowl in the midst, and few slices of crisp bacon.