The best way of making all manner of baked Meats: Otherways

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a calves head, soak it well and take out the brains, boil the head and take out the bones, being cold stuff it with sweet herbs and hard eggs chopped small, minced bacon, and a raw egg or two, nutmeg, pepper, and salt; and lay in the bottom of the pye minced veal raw, and bacon; then lay the cheeks on it in the pye, and slices of bacon on that, then spices, butter, and grapes or lemon, close it up, bake it, and liquor it with butter only.