The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To stew a Lamb's or Calf’s Head.
fast for half an hour, pour the liquor all out, strain it;
keep the lamb hot in the pot till the sauce is ready. Take
half a pint of oysters, flour them, fry them brown, drain
out all the fat clean that you fried them in, skim all the
fat off the gravy ; then pour it in the oysters, put in an
anchovy and two spoonfuls of either red or white wine ;
boil all together till there is just enough for sauce, add
fresh mushrooms, and some pickled ones, with a spoonful
of the pickle, or the juice of half a lemon. Lay your
lamb in the dish, and pour the sauce over it. Garnish
with lemon.
To stew a Lamb’s or Calf’s Head. Wash and pick it very
clean, lay it in water for an hour, take out the brains,
and with a sharp penknife carefully take out the bones
and tongue, but be careful you do not break the meat;
then take out the two eyes ; and take two pounds of veal
and two of beef suet, a little thyme, a good piece of
lemon-peel minced, a nutmeg grated, and two anchovies ;
chop all well together; grate two stale rolls, and mix all
together with the yolks of four eggs : save enough of
this meat to make about twenty balls ; take half a pint
of fresh mushrooms clean peeled and washed, the yolks
of six eggs chopped, half a pint of oysters clean wash-
ed, or pickled cockles; mix them together; but first
stew the oysters, and put to it two quarts of gravy,
with a blade or two of mace. It will be proper to tie
the head with packthread, cover close, and let it stew
two hours : in the mean time beat up the brains with
lemon-peel cut fine, a little parsley chopped, half a nut-
meg grated, and the yolk of an egg ; have dripping
boiling, fry half the brains in little cakes, and fry the
balls ; keep them hot by the fire ; take half an ounce
of truffles and morels, then strain the gravy the head was
stewed in, put the truffles and morels to it with the liquor,
and a few mushrooms, boil all together, put in the rest
of the brains that are not fried, stew them together for a
minute or two, pour it over the head, and lay the fried
brains and balls round it. Garnish with lemon. You may
fry twelve oysters.