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English cookbook, 1700
Page 51a
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To [Hash?] a Calves Head 51 Boyl your head till the meat is near ready enough for eating, take it up & cut it into thin Slices, put it into a Stew pan with a pint of good gravy, an anchov'e, some Nutmeg and a small Onion stuck with cloves, boyl this together with a Glass of white wine, & thicken it with butter rub'd in flour, mix your brains with two Eggs & some flour, fry them for Garnish, you may add some truffles, morrels, mushrooms, forcemeat Capers &C & rashers of Bacon Rev.d Mr Chapman To Stew Oysters Wash the Oysters well in their own liquor, then wash them in half a pint of Water, to clear them from all Grit: strain it all into a Sauce pan, Slice a large Onion into it with a blade or two of Mace, very little pepper, one Anchov'e, near a glass of white Wine, let this simmer gently near half an hour, then strain it off, and thicken it pretty thick, with crumbs of bread, boyl the crumbs & liquor together for three or four minutes, melt a quarter of a pound of butter in another Sauce pan put the Oysters into it & let 'em just boyl up, then mix altogether & grate a little Nutmeg into it, & serve them up, if you put a Spoonful of Wine into it after you take it off the fire, it will mend it. Make Oyster Sauce ye same way only thicken it with butter & flour instead of Bread Mrs Harington
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To [Hash?] a Calves Head 51 Boyl your head till the meat is near ready enough for eating, take it up & cut it into thin Slices, put it into a Stew pan with a pint of good gravy, an anchov'e, some Nutmeg and a small Onion stuck with cloves, boyl this together with a Glass of white wine, & thicken it with butter rub'd in flour, mix your brains with two Eggs & some flour, fry them for Garnish, you may add some truffles, morrels, mushrooms, forcemeat Capers &C & rashers of Bacon Rev.d Mr Chapman To Stew Oysters Wash the Oysters well in their own liquor, then wash them in half a pint of Water, to clear them from all Grit: strain it all into a Sauce pan, Slice a large Onion into it with a blade or two of Mace, very little pepper, one Anchov'e, near a glass of white Wine, let this simmer gently near half an hour, then strain it off, and thicken it pretty thick, with crumbs of bread, boyl the crumbs & liquor together for three or four minutes, melt a quarter of a pound of butter in another Sauce pan put the Oysters into it & let 'em just boyl up, then mix altogether & grate a little Nutmeg into it, & serve them up, if you put a Spoonful of Wine into it after you take it off the fire, it will mend it. Make Oyster Sauce ye same way only thicken it with butter & flour instead of Bread Mrs Harington
Szathmary Culinary Manuscripts and Cookbooks
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