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To hash a Calf’s Head, Sfc.
cut them in small pieces, and put them in a stewpan with
a pint of claret and a pint of water. Season with salt
and pepper, a blade or two of mace, an onion, a bundle
of sweet herbs, a piece of butter rolled in a very little
flour ; cover it close, and let them stew till there is just
enough for sauce, and then take out the onion and sweet
herbs, beat up the yolks of three eggs, grate half a nut-
meg, and with a spoon push the meat to one side of the
pan, and the gravy to the other, and stir in the eggs;
keep them stirring for fear of turning to curds, and when
the sauce is fine and thick, shake all together, and then
put the meat in the dish, pour the sauce over it, and
have ready slices of bacon toasted, and fried oysters;
throw the oysters all over, and lay the bacon round.
Garnish with lemon.
A fricasey of Lamb-stones and Sweetbreads. Have ready
lamb-stones blanched, parboiled, and sliced, and flour
two or three sweetbreads; if very thick cut them in two;
the yolks of six hard eggs whole; a few pastachio nut-
kernels, and a few large oysters : fry these all of a fine
brown, then pour out all the butter, add a pint of drawn
gravy, the lamb-stones, some asparagus-tops an inch
long, grated nutmeg, a little pepper and salt, two shalots
shred small, and a glass of white wine. Stew all toge-
ther for ten minutes, then add the yolks of three eggs
beat fine, with a little white wine, and a little beaten
mace ; stir all together till it is of a fine thickness, and
then dish it up. Garnish with lemon.
To hash a Calf’s Head. Boil the head almost enough,
then take the best half, and with a sharp knife take it
nicely from the bone, with the two eyes. Lay in a little
deep dish before a good fire, and take care no ashes fall
into it, and then hack it with a knife cross and cross :
grate nutmeg all over, the yolks of two eggs, a little
pepper and salt, a few sweet herbs, crumbs of bread,
and lemon-peel chopped very fine, baste it with a little
butter, then baste it again ; keep the dish turning, that
it may be all brown alike : cut the other half and tongue
