[ To make a Calves-foot Pye, or Neats-foot Pie, or Florentine in a dish of Puff-Paste; but the other Pye in short paste, and the Dish of Puff.]
Take two pair of calves feet, and boil them tender & blanch them, being cold bone them & mince them very small, and season them with pepper, nutmeg, cinamon, and ginger lightly, and a little salt, and a pound of currans, a quarter of a pound of dates, slic’t,
a quarter of a pound of fine sugar, with a little rose-water verjuyce, & stir all together in a dish or tray, and lay a little butter in the bottom of the Pie, & lay on half the meat in the Pie; then have the marrow of three marrow-bones, and lay that on the meat in the Pie, and the other half of the meat on the marrow, & stick some dates on the top of the meat & close up the Pie, & bake it, & being half bak’t liquor it with butter, white-wine,
or verjuyce, and ice it, and set in the oven again till it be iced, and ice it with butter, rose-water, and sugar.
Or you may bake them in halves with the bones in, and use for change some grapes, gooseberries, or barberries, with currans or without, and dates in halves, and large mace.
[ To Stew a Calves-Head.]
First boil it in fair water half an hour, then take it up and pluck it pieces, then put it into a pipkin with great oysters and some of the broth, which boil’d it, (if you have no stronger) a pint of white-wine or claret, a quarter of a pound of interlarded bacon, some blanched chesnuts, the yolks of three or four hard eggs cut into halves, sweet herbs minced, and a little horseradish-root scraped, stew all these an hour, then slice the brains (being parboil’d) and strew a little ginger, salt, and flower, you may put in some juyce of spinage, and fry them green with butter; then dish the meat, and lay the fried brains, oysters, chesnuts, half yolks of eggs, and sippet it, serve it up hot to the table.
[ To hash a Calves Head.]
Take a calves-head, boil it tender, and let it be through cold, then take one half and broil or roast it, do it very white and fair, then take the other half and slice it into thin slices, fry it with clarified butter fine and white, then put it in a dish a stewing with some sweet herbs, as rosemary, tyme, savory, salt, some white-wine or claret, some good roast mutton gravy, a little pepper and nutmeg; then take the tongue being ready boil’d, and a boil’d piece of interlarded bacon, slice it into thin slices, and fry it in a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs chopped small, dip the tongue & bacon into the batter, then fry them & keep them warm till dinner time, season