To Stew a Lamb’s, or Calf’s Head

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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First wash it, 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 add the Tongue, but be careful you don’t brake the Meat, then take out the two Eyes, and take two Pounds of Veal and two Pounds of Beef Sewet, a very little Thyme, a good Piece of Lemon-peel minced, a Nutmeg grated, and two Anchovies; chop all very 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 Peel’d and wash’d, the Yolks of Six Eggs chopp’d, Half a Pint of Oysters clean wash’d, or pickled Cockles, mix all these together, but first stew your Oysters, and put to it two Quarts of Gravy, with a Blade or two of Mace. It will be proper to tye the Head with a Packthread, cover it close, and let it stew two Hours; in the mean Time beat up the Brains with some Lemon-peel cut fine, a little Parsley chopp’d, Half a Nutmeg grated, and the Yolk of an Egg; have some Dripping boiling, fry Half the Brains in little Cakes, and fry the Balls, keep them both hot by the Fire, take half an Ounce of Truffles and Morels, then strain the Gravy the Head was stew’d in, put the Truffles and Morels to it with the Liquor, and a few Mushrooms; boil all together, then put in the rest of the Brains that are not fry’d, stew them together for a Minute or two, pour it over the Head, and lay the fry’d Brains and Balls round it. Garnish with Lemon. You may fry about twelve Oysters.