To souce a Calves Head

Method

First scald it and bone it, then steep it in fair water the space of six hour, dry it with a clean cloth, and season it with some salt and bruised garlick (or none) then roul it up in a collar, bind it close, and boil it in white wine, water, and salt; being boil’d keep it in that souce drink, and serve it in the collar, or slice it, and serve it with oyl, vinegar, and pepper. This dish is very rare, and to a good judgment scarce discernable.

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