the brains with nutmegs, sweet herbs minced small, salt, and the yolks of three or four raw eggs, mince all together, and fry them in spoonfuls, keep them warm, then the stewed meat being ready dish it, and lay the broild side of the head on the stewed side, then garnish the dish with the fried meats, some slices of oranges, and run it over with beaten butter and juyce of oranges.
[ To broil A Calves Head.]
Take a calves head being cleft and cleansed, and also the brains, boil the head very white and fine, then boil the brains with some sage and other sweet herbs, as tyme and sweet marjoram, chop and boil them in a bag, being boil’d put them out and butter them with butter, salt, and vinegar, serve them in a little dish by themselves with fine thin sippits about them.
Then broil the head, or toast it against the fire, being first salted and scotched with your knife, baste it with butter, being finely broil’d, bread it with fine manchet and fine flour, brown it a little and dish it on a sauce of gravy, minced capers; grated nutmeg, and a little beaten butter.
[ To bake Lamb.]
Season Lamb (as you may see in page [209]) with nutmegs, pepper, and salt, as you do veal, (in page [225]) or as you do chickens, in pag. [197], & [198]. for hot or cold pies.
[ To boil a Lambs Head in white broth.]
Take a lambs head, cleave it, and take out the brains, then open the pipes of the appurtenances, and wash and soak the meat very clean, set it a boiling in fair water & when it boils scum it, & put in some large mace, whole cinamon, slic’t dates, some marrow, & salt, & when the heads is boil’d, dish it up on fine carved sippets, & trim
the dish with scraping sugar: then strain six or seven yolks of eggs with sack or white-wine, and a ladleful of cream, put it into the broth, and give it a warm on the fire, stir it, and broth the head, then lay on the head some slic’t lemon, gooseberries, grapes, dates, and large mace.