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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 57
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To turtle a Calves Head. Take the Head with the Skin on & scald it like a Pig; then cut off the horny Part w.th the Kernels & Eyes in thin Slices, add to it three Pints of good Gravy, half a Pint of Madeira Wine, the Rind of a Lemon grated, a Faggot of sweet Herbs, a large onion chopt fine, as much Cayenne Pepper as will lay on a Sixpence & a few of the Brains pounded; let it stew gently for an Hour & half, then put to it the Yolks of 12 Eggs boiled hard; some Force Meat Balls; fry the rest of the Brains into Cakes; use them together, squeezing in the Juice of Lemon & 2 or 3 Spoonfuls more of Madeira, w.th some Oysters blanch'd & bearded.
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To turtle a Calves Head. Take the Head with the Skin on & scald it like a Pig; then cut off the horny Part w.th the Kernels & Eyes in thin Slices, add to it three Pints of good Gravy, half a Pint of Madeira Wine, the Rind of a Lemon grated, a Faggot of sweet Herbs, a large onion chopt fine, as much Cayenne Pepper as will lay on a Sixpence & a few of the Brains pounded; let it stew gently for an Hour & half, then put to it the Yolks of 12 Eggs boiled hard; some Force Meat Balls; fry the rest of the Brains into Cakes; use them together, squeezing in the Juice of Lemon & 2 or 3 Spoonfuls more of Madeira, w.th some Oysters blanch'd & bearded.
Szathmary Culinary Manuscripts and Cookbooks
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