Page:Art of Cookery 1774 edition.djvu/376

340 will be equal to any Bayonne hams, provided your porkling is fine and well fed.

TAKE a calf's head, and scald off the hair, as you would do off a pig; then clean it, cut off the horny part in thin slices, with as little of the lean as possible; put in a few chopp'd oysters, and the brains; have ready between a quart and three pints of strong mutton or veal gravy, with a quart of Madeira wine, a large tea spoonful of Cayan butter, a large onion chopped very small; peel off an half of a large lemon, shred as fine as possible, a little salt, the juice of four lemons, and some sweet herbs cut small; stew all these together till the meat is very tender, which will be in about an hour and an half; and then have ready the back shell of a turtle, lined with a paste of flour and water, which you must first set into the oven to harden; then put in the ingredients, and set into the oven to brown the top; and when that is done, suit your garnish at the top with the yolks of eggs boiled hard, and force-meat balls.

N. B. This receipt is for a large head; if you cannot get the shell of a turtle, a china-soop-dish will do as well; and if no oven is at hand, the setting may be omitted; and if no oysters are to be had, it is very good without.

It has been dressed with but a pint of wine, and the juice of two lemons.

When the horny part is boiled a little tender, then put in your white meat.

It will do without the oven, and take a fine knuckle of veal, cut off the skin, and cut some of the fine firm lean into small pieces, as you do the white meat of a turtle, and stew it with the other white meat above.

Take the firm hard fat which grows between the meat, and lay that into the sauce of spinage or sorrel, till half an hour before the above is ready; then take it out, and lay it on a sieve to drain; and put in juice to stew with the above. The remainder of the knuckle will help the gravy.

TAKE the beef that is soaked, wash it clean from salt, and let it lie an hour in soft water; then take it out, and put it into your pot, as you would to do boil, but put no water in, cover it close with the lid, and let it stand over a middling fire, not fierce, but rather slow: it will take just the same time to do, as if it was