part, leaving only the brawny or horny part about the thickness of a Cock's
Comb. Then, with a Jagging-Iron, cut Pieces out of it, in the shape of
Cocks Combs, and the remaining Parts between, may be cut to pieces, and
used in Pyes, and serve every whit as well as Cocks Combs: but those cut in
form, please the Eye best; and, as Mr. _Renaud_ observes, the Eye must be
pleased, before we can taste any thing with Pleasure. And therefore, in
Fricassees we should put those which are cut according to Art.



_Calf's_ Liver stuffed and roasted. From the same.

Take a Calf's Liver, the Morning it is kill'd, and make a hole in it, with
a large Knife, to run length-ways, but not quite through it; then make a
farced Meat, or stuffing for it, of some of the Liver parboil'd, and some
Fat of Bacon cut very fine, some fresh Lemon-Peel grated, some sweet Herbs
powder'd, and some butter'd Eggs, as much as may be necessary, to mix with
the other Ingredients; then add some grated Bread, and some Spices finely
beat, with some Pepper and Salt: then fill that part that you cut in the
Liver with this farced Meat; and cut other Places if you will, and fill
them likewise. You may then lard the Liver, if you will, with Bacon Fat,
and roast it, flouring it very well, and basting it with Butter, till it is
enough. But it is reckon'd rather better by some, when the Liver is
stuffed, to brush it over with the Yolk of an Egg, and strew upon it
raspings of Bread sifted, some Flour, some dry'd sweet Herbs powder'd, and
some Spice; and then enclose the Whole with the Caul of Veal; so roast it,
and it will make an excellent Dish. To be served hot, either with Venison
Sauce, made of Claret boil'd with Cinnamon, and sweeten'd with Sugar, or
with Gravey Sauce, with a little Wine in it.