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Cookery

To Hash Caffs Head

Take the head and put in watter to Soke the Blood out of it wash
it clean then boil it till it is Soft you may take out the Brains
put them in a cloth boil them with the head cut it in little thin
Slices as you do a Scotich Callops put them in your Stue pan with a littel
Watter and Some nutmegs or Some of youre Second gravy which you
Must have ready let your gravy be made as follows
Take a pound of lean beef cut in bits put them in a Sause pan with
a Sufficient Quantity of watter let it boil and Scum it then put in it
pepper corns cloves Mace lemon peel lemon time nutmegs and
Anchovys an onion if you have any Veal you may put a littele in let
it Boil all together till you have got all the goodness out of the meet
then pour it out put more watter to it to make your Second Gravy puting
in your first Gravy a littele white wine a littele Catchup and Some Wallnut
Pickle when it is ready to put to your hash likewise you must have youre
your force meat ready made of Chopit very fine Suet Chopit fine mix it
together with Some Grated Bread nutmage Lemon peel work it well togeth
with the yolk of an Eggs Some Sweet herbs Cut fine pepper and Salt role
it in to Balls Strew Some flower over it and fry them in Clarifyd
Suet take the Brains and beat in the yolk of 2 Eggs and a littel flower
it must be Stiff enough to drop in the frying pan out of Spoon in
Littel round cakes they must not be brown when done but of a fine
Yellow Coloure then fry your Sipets of Bacon very nice having done
this wipe out your pan and brown the butter in this manner
take about a quarter of a pound of butter put in your pan let it
fry till it is going brown or till the froth is a littel gone of Stir
in a handfull or two of flower. Stuing it all the time then put in
a Littel of your Gravy out of your hash or Some of your Second Gravy then
put it all in your Stue pan to the hash let it boil up put in a littel
pepper pounded then put in your dish put the force Meet Balls
and your littel cakes over it and the Bacon round upon it with
Trufles and Morels a Slice of Lemon in the middle So Send it
to Table you Should have a Little Lemon juice in your hash and
Gravy