Take a Calfs-Head, wash it clean, and divide it; then beat the Yolks of
four or five Eggs, and beat them well, and with a Feather, trace that
Liquor over the out-side of the Head, and strew over it some raspings of
Bread sifted, some Flour, some Pepper and Salt, some Mace and Nutmeg
powder'd, with some sweet Herbs powder'd, with a little Sage shred small,
and the Brains cut in pieces, and dip'd in thick Batter; then cover the
Head with some bits of Butter, and pour in the Pan some White-Wine and
Water, with as much Gravey, and cover it close. Then bake it in a quick
Oven, and when you serve it, pour on some strong Gravey, and garnish with
Lemon sliced, red Beet-Root pickled and sliced, and some fry'd Oysters, and
fry'd Bread.
To make Spirit of _Lilley_ of the _Valley._ From _Norway._ N.B. This serves
in the room of _Orange-Flower-Water,_ in 'Puddings, and to perfume _Cakes;_
though it is drank as a Dram in _Norway._
Gather your Lilley-of-the-Valley Flowers, when they are dry, and pick them
from the Stalks; then put a Quarter of a Pint of them into a Quart of
Brandy, and so in proportion, to infuse six or eight Days; then distil it
in a cold Still, marking the Bottles, as they are drawn off, which is
first, second and third, _&c_.
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