MEATS
To dress a Calve’s head. Turtle fashion
The head and feet being well scalded and cleaned, open the head, taking the brains, wash, pick and cleanse, salt and pepper and parsley them and put by in a cloth; boil the head, feet and heartslet one and quarter, or one and half hour, sever out the bones, cut the skin and meat in slices, strain the liquor in which boiled and put by; clean the pot very clean or it will burn too, make a layer of the slices, which dust with a composition made of black pepper, one spoon of sweet herbs pulverized, two spoons (sweet marjoram and thyme are most approved) a tea spoon of cayenne, one pound butter, then dust with flour, then a layer of slices with slices of veal and seasoning till completed, cover with the liquor, stew gently three quarters of an hour. To make the forced meat balls -- take one and a half pound of veal, one pound grated bread, four ounces raw salt pork -- mince and season with above, and work with 3 whites into balls, one or one an half inch diameter, roll in flour, and fry in very hot butter till brown, then chop the brains fine and stir into the whole mess in the pot, put thereto, one third part of the fried balls and a pint of wine or less, when all is heated thro' take off, and serve in tureens, laying the residue of the balls and hard boiled and pealed eggs into a dish, garnish with slices of lemon.
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