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Classic
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page 42
long, put it in a large mustard bottle, or any vessel that will hold about a
pint and a half; put on it five gills of cold water, and two gills of rose
brandy--stop it very close, and shake it when you are going to use it: a
table-spoonful of this is sufficient for a quart of milk. It must be prepared in
very cool weather, and if well done, will keep more than a year.
TO HASH A CALF'S HEAD.
BOIL the head till the meat is almost enough for eating; then cut it in thin
slices, take three quarters of a pint of good gravy, and add half a pint of
white wine, half a nutmeg, two anchovies, a small onion stuck with cloves, and a
little mace; boil these up in the liquor for a quarter of an hour, then strain
it and boil it up again; put in the meat, with salt to your taste, let it stew a
little, and if you choose it, you may add some sweetbreads, and make some
forcemeat balls with veal; mix the brains with the yelks of eggs and fry them to
lay for a garnish. When the head is ready to be sent in, stir in a bit of
butter.
TO BAKE A CALF'S HEAD.
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
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Classic
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