Divide the calf's head, wash it clean, and having the yelks of two eggs
well beaten, wash the outside of the head all over with them, and on
that strew raspings of bread sifted, pepper, salt, nutmeg and mace
powdered; also, the brains cut in pieces and dipped in thick butter,
then cover the head with bits of butter, pour into the pan some white
wine and water, with as much gravy, and cover it close. Let it be baked
in a quick oven, and when it is served up, pour on some strong gravy,
and garnish with slices of lemon, red beet root pickled, fried oysters
and fried bread.
* * * * *
TO STUFF AND ROAST A CALF'S LIVER.
Take a fresh calf's liver, and having made a hole in it with a large
knife run in lengthways, but not quite through, have ready a forced
meat, or stuffing made of part of the liver parboiled, fat of bacon
minced very fine, and sweet herbs powdered; add to these some grated
bread and spice finely powdered, with pepper and salt. With this
stuffing fill the hole in the liver, which must be larded with fat
bacon, and then roasted, flouring it well, and basting with butter till
it is enough. This is to be served up hot, with gravy sauce having a
little wine in it.
* * * * *
TO BROIL CALF'S LIVER.
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