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(8)

Cookery

To Hash a Calves head

Blanch & Boil it, take one half & Cut the Meat Clear from the
Bone, put to it a pint of Gravy 1/2 a p^t of White Wine a pint & 1/2 of Oysters
2 Anchovys a Fagot of sweet herbs, some Spice, the bottom of 3 or 4 Anch
ovys Artichoaks cut like dice, half a Lemon put this together & thicken
it with 3/4 of a p^d of Butter roled in flour, put it in the dish, the other
half being Broiled & Laid in the middle Garnish with forced meat balls.
beat up the brains with Eggs & sweet herbs, & fry'd Bacon, & sippits.

A Ragou of Sweetbreads

Take a large Sweetbread, some Cocks Combs, & boil them in
Water & Salt, then Cut 'em in peices & put to 'em some Gravy a little
parsly minced, 2 or 3 Eshalots a little pepper & Salt a spoonfull of
Vinegar or 2 of White Wine, & some Mushrooms when this is
mixed together & hot, take y^r Yolks of 3 or 4 Eggs beat'em well & put 'em
to the Ragou, keep it stirring or it will Curdle.

A Palatine of Veal

Half roast a breast of Veal, & press it hard between two boards
all night take out the rib bones but not the brisket bones, have a
Chicken half roasted & a sweetbread, mince them together, mix
them with Capers, Anchoys & Shallott. Strew them over the veal,
season it with pepper, mace, Salt & nutmeg, make forced meat. balls
Season it high, lay it all over the Veal, till it looks in the Shape of
a brick of bread, then run it over with Egg & Butter & send it to the
Oven, an hour will flake it, either brown Gravy or white Sauce, eats
well with it.

To Make a Ragou of Mushrooms

Pick y^r mushrooms Clean & wash 'em put 'em into a Sauce pan with a
piece of Butter a Little Mace, pepper. Eshalot, nutmeg & Salt, minced Thyme
& parsly, a bay leaf or 2, let them Stew till they are enough, then brown the
butter, a small piece will serve & put to it some Gravy & a little Vinegar or white
whine mix it all together & let it boil a little, then serve it up.

(8)

Cookery

To Hash a Calves head

Blanch & Boil it, take one half & Cut the Meat Clear from the
Bone, put to it a pint of Gravy 1/2 a pt of White Wine a pint & 1/2 of Oysters
2 Anchovys a Fagot of sweet herbs, some Spice, the bottom of 3 or 4 Anch
ovys Artichoaks cut like dice, half a Lemon put this together & thicken
it with 3/4 of a pd of Butter roled in flour, put it in the dish, the other
half being Broiled & Laid in the middle Garnish with forced meat balls.
beat up the brains with Eggs & sweet herbs, & fry'd Bacon, & sippits.

A Ragou of Sweetbreads

Take a large Sweetbread, some Cocks Combs, & boil them in
Water & Salt, then Cut 'em in peices & put to 'em some Gravy a little
parsly minced, 2 or 3 Eshalots a little pepper & Salt a spoonfull of
Vinegar or 2 of White Wine, & some Mushrooms when this is
mixed together & hot, take yr Yolks of 3 or 4 Eggs beat'em well & put 'em
to the Ragou, keep it stirring or it will Curdle.

A Palatine of Veal

Half roast a breast of Veal, & press it hard between two boards
all night take out the rib bones but not the brisket bones, have a
Chicken half roasted & a sweetbread, mince them together, mix
them with Capers, Anchoys & Shallott. Strew them over the veal,
season it with pepper, mace, Salt & nutmeg, make forced meat. balls
Season it high, lay it all over the Veal, till it looks in the Shape of
a brick of bread, then run it over with Egg & Butter & send it to the
Oven, an hour will flake it, either brown Gravy or white Sauce, eats
well with it.

To Make a Ragou of Mushrooms

Pick yr mushrooms Clean & wash 'em put 'em into a Sauce pan with a
piece of Butter a Little Mace, pepper. Eshalot, nutmeg & Salt, minced Thyme
& parsly, a bay leaf or 2, let them Stew till they are enough, then brown the
butter, a small piece will serve & put to it some Gravy & a little Vinegar or white
whine mix it all together & let it boil a little, then serve it up.