an oven made hot enough to bake bread, and in an hour and half, or two
hours (according to the size of the dishes) it will be sufficiently
done.


_To dress a Calve's Head._ Turtle fashion.

The head and feet being well scalded and cleaned, open the head,
taking the brains, wash, pick and cleanse, salt and pepper and parsley
them and put bye in a cloth; boil the head, feet and heartslet one and
quarter, or one and half hour, sever out the bones, cut the skin and
meat in slices, drain the liquor in which boiled and put by; clean the
pot very clean or it will burn too, make a layer of the slices, which
dust with a composition made of black pepper one spoon, of sweet herbs
pulverized, two spoons (sweet marjoram and thyme are most approved) a
tea spoon of cayenne, one pound butter, then dust with flour, then a
layer of slices with slices of veal and seasoning till compleated,
cover with the liquor, stew gently three quarters of an hour. To make
the forced meat balls--take one and half pound veal, one pound grated
bread, 4 ounces raw salt pork, mince and season with above and work
with 3 whites into balls, one or one an half inch diameter, roll in
flour, and fry in very hot butter till brown, then chop the brains
fine and stir into the whole mess in the pot, put thereto, one third
part of the fryed balls and a pint wine or less, when all is heated
thro' take off and serve in tureens, laying the residue of the balls
and hard boiled and pealed eggs into a dish, garnish with slices of
lemon.


_A Stew Pie._