Occupations > Cookery, and pastry. As taught and practised by Mrs Maciver, teacher of those arts in Edinburgh

50 Cookery and Pastry.
chup, fome white wine, the fqueeze
of a lemon, and fome pickled oy-
fters; put in the hath, and let it
flew a little ; throw in a piece of le¬
mon-peel, but take it out when you
difh it. If you want it done in the
higheft way, it fhould have forc’d-
meat balls, truffles, morels, and pic¬
kled mufhrooms ; but it is a good
difh without thefe four articles.
When you difh it, lay the hafh in
the difh, and the other half in the
middle ; garnifh with the brain cakes
and fliced lemon.
To make Brain Cakes.
When the head is cloven, take out
the brains ; take out any firings that
may be amongft them, and call them
well with a knife; then put in a little
raw egg, a fcrape of nutmeg, and a
little fait, and mix them with flour
to make them flick together; call
them fmooth; then drop them like
bifcuits into a pan of boiling butter,
and fry them on both fides a fine
brown.
Lambs