admired. However, though the other Kinds of Grapes, mention'd in this
Receipt, may want a flavour by themselves, you may add some Orange-Flower
Water to the Syrup, you make for them, which will give them a fine taste.

_N.B._ Take care that when you make this Preserve, you use only one sort at
one time.



To dress a _Calf's-Head_ in a grand Dish. From Mrs. _E. Sympson._

Take a large Calf's-Head, and divide it, cut off the Muzzle, and wash it
well; then take the Brains, and wash them, and dry them, and flour them,
and put them in a Cloth, and tye them up. Boil these till they are half
done; then take them from the Kettle, and cut the Flesh off one side of the
Head, in slices, like harsh'd Meat, and the other side of the Head must
remain whole, and mark'd only with a sharp Knife, cross-ways. The Brains
must lie till the rest are prepared.

Take then the harsh'd part, and with some of the Liquor it was boil'd in,
put a Glass of White Wine, a little Mushroom Ketchup, a little Nutmeg
grated, and a little Mace beat fine, some Pepper and Salt, some grated
Lemon-Peel, and stew them together with a bunch of sweet Herbs, and some
Butter. When it is enough, put in a little Juice of Lemon, and thicken it
with Cream and Butter, in some of the same Liquor, with the Liquor of
Oysters parboil'd, a Pint of Oysters, and as many pickled Mushrooms, which
must be toss'd up with your Sauce, when you thicken it, remembring to cut
the Eye in pieces, amongst the Harsh.

Then for the other side of the Head, when you have cut the Flesh cross