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Updated: May 5, 2025
Take a calf's head and clean it, boil it as you would do for hashing, when it is cold cut it in thin slices, and season it with a little black pepper, nutmeg, salt, a few shred capers, a few oysters and cockles, two or three mushrooms, and green lemon-peel, mix them all well together, put them into your pie; it must be a standing pie baked in a flat pewter dish, with a rim of puff-paste round the edge; when you have filled the pie with the meat, lay on forc'd-meat-balls, and the yolks of some hard eggs, put in a little small gravy and butter; when it comes from the oven take off the lid, put into it a little white wine to your taste, and shake up the pie, so serve it up without lid.
When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc'd-meat-balls. Garnish your dish with pickles. To Collar a Breast of MUTTON another Way.
Garnish your dish with lemon. VEAL CUTLETS another Way. Take a neck of veal, cut it in joints, and flat them as before, and cut off the ends of the long bones; season them with a little pepper, salt and nutmeg, broil them on a gridiron, over a slow fire; when they are enough, serve them up with brown gravy sauce and forc'd-meat-balls. Garnish your dish with lemon. VEAL CUTLETS another Way.
To stew PIGEONS. Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
Take a calf's head and boil it, when it is cold take one half of the head and cut off the meat in thin slices, put it into a stew pan with a little brown gravy, put to it a spoonful or two of walnut pickle, a spoonful of catchup, a little claret, a little shred mace, a few capers shred, or a little mango; boil it over a stove, and thicken it with butter and flour; take the other part of the head, cut off the bone ends and score it with a knife, season it with a little pepper and salt, rub it over with the yolk of an egg, and strew over a few bread crumbs, and a little parsley; then set it before the fire to broil whilst it is brown; and when you dish up the other part lay this in the midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp bacon.
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