The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Lambs head roasted.

Take two or three Lambs heads, and having cleans'd them by soaking them in several waters, and taking out the brains, fill the head with a pudding or what farcing you shall like best; your Lambs heads being almost roasted, put on as many Lambs tongues with as many sticks of Oy∣sters as you have heads, let your tongues be parboil'd, blancht and larded, and with your tongues and Oysters have Sweet∣breads amongst them; then having some Gravy drawn with Claret wine, put to it two Onions, a faggot of sweet Herbs, a couple of Anchovies, and a large Nutmeg:

your Tongues being throughly roasted, slit them and put them into your Wine and Gravy, drawing your Sweet-breads and Oysters at the same time; then dish up your heads on Sippets well soaked in strong Broth, then lay the sides of your Tongues about the Heads by the sides of your Dish, placing your Oysters and Sweet-breads all over your Tongues and Heads; then pour on your lair with a ladleful of drawn But∣ter, and serve them up.