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Take a large Calf's-Head, divide it, and when it is well cleaned, boil it half enough; then cut it in large slices, and slit the Eyes, season it with Nutmeg, Pepper, Salt, and some powder of dry'd sweet Herbs; then lay it in your Paste, with some Pepper and Salt, at the Bottom, with some bits of Butter; then put in the Yolks of twelve hard Eggs, and a farced Meat made in the following manner.
Take half a Pint of White Wine, and as much Water, with the Juice of a Lemon. Boil these together a Minute or two, then take the Yolks of four Eggs, and beat them well, a quarter of a Pound of Butter, and as much Sugar as you like to make it palatable. Then mix them well together, taking care that it does not curdle, and pour it into your Pye just before you serve it. To bake a Calf's-Head.
However, though the other Kinds of Grapes, mention'd in this Receipt, may want a flavour by themselves, you may add some Orange-Flower Water to the Syrup, you make for them, which will give them a fine taste. N.B. Take care that when you make this Preserve, you use only one sort at one time. To dress a Calf's-Head in a grand Dish. From Mrs. E. Sympson.
I rather think that we shall have a different state of things at next house-cleaning time. I certainly hope so. MR. SMITH'S appetite sometimes takes an epicurean turn, and then we indulge in a lobster, calf's-head soup, terrapins, or something of that sort. Once upon a time, he sent home a lobster.
Take a large Calf's-Head, and divide it, cut off the Muzzle, and wash it well; then take the Brains, and wash them, and dry them, and flour them, and put them in a Cloth, and tye them up.
"Oh, my dear Mrs. Rideout, have you tasted this vol-au-vent? You really should. I have got the bill of fare" (with girlish elation). "There's fricandeau of veal, calf's-head collops, tripe
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