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To ragoo a Seek of Veal, <fc.
dish, and set it to the lire to keep warm, then stir all
together in the dish, and boil it in a saucepan; strain it
off, put it in the saucepan again, add a piece of butter
rolled in flour, the sage in the brains chopped fine, a
spoonful of catchup, and two spoonfuls of red wine; boil
them together, take the brains, beat them well, and mix
them with the sauce; pour it in the dish, and send it to
table. You must bake the tongue with the head, and do
not cut it out. It will lie the handsomer in the dish
To dress a Lamb’s Head. Boil the head and pluck
tender, but do not let the liver be too much done. Take
the head up, hack it cross and cross, grate some nutmeg
over it, and lay it in a disk before a good fire; then grate
some crumbs of bread, sweet herbs rubbed, a little
lemon- peel chopped fine, a very little pepper and sail,
and baste it with a little butter; then throw' flour over it,
and just as it is done do the same, baste it and drudge
it. Take half the liver, the lights, the heart, and tongue,
chop them very small, with six or eight spoonfuls of
gravy or water ; first shake some flour over the meat,
and stir it together, then put in the gravy or water, a
piece of butter rolled in a little flour, a little pepper and
salt, and what runs from the head in the dish: simmer all
together a few minutes, and add half a spoonful of vine-
gar, pour it in a dish, lay tiie head in the middle of the
mince-meat, have ready the other half of the liver cut
thin, with slices of bacon broiled, and lay round the head.
Garnish the dish with lemon, and send it to table.
Toragoo a Neck of Veal. Cut a neck of veal in steaks,
flatten them with a rolling-pin, season with salt, pepper,
cloves, and mace, lard them with bacon, lemon-peel, and
thyme, dip them in the yolks of eggs make a sheet of
strong cap-paper up at th§ four corners in the form of a
dripping-pan ; pin up the corners, butter the paper, and
also the gridiron, set it over a charcoal fire ; put in
the meat; let it do leisurely, keep it basting and turn-
ing to keep in the gravy ; and when it is enough, have
ready half a pint of strong gravy, season it high, put in
