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Take two calves' head and boil them as you do for eating, when they are cold cut off all the lantern part from the flesh in pieces about an inch long, and about the breadth of your little finger; put it into your stew-pan with a little white gravy; twenty oysters cut in two or three pieces, a few shred mushrooms, and a little juice of lemon; season it with shred mace and salt, let them all boil together over a stove; take two or three spoonfuls of cream, the yolks of two or three eggs, and a little shred parsley, then put it into a stew-pan; after you have put the cream in you may shake it all the while; if you let it boil it will crudle, so serve it up.
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