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

Ch. III.
Flesh.
5i
Lambs brains are done in the fame
manner.
To turtle a Calf's Head.
Put the head in a pot to boil for
half an hour; cut it into finall pie¬
ces ; you mull have a very ftrong
flock of beef; make a faggot of par-
fley, onions, and fweet herbs ; it
mufl be very high feafoned with fpi*
ces ; put in a little Cayenne pepper ;
ftrain the flock from the herbs, and
put the minced meat into the flock,
with a mutchkin of Madeira, the
yolks of four hard eggs chopt, and
a good piece of the lean of bacon-
ham ; let all boil together until the
head is tender, and the gravy well
foak’d in; then take out the ham ;
have a fricalfee fauce ready to pour
on it ; give it a tofs on the fire to
mix it; the garniihing is a pafle
round the dilh.
To pot a Calf's Head.
Boil it about half an hour \ flicc
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