The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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.

Calves he••d stewed.

First boil your Calves head in water half an hour; then take it up and pluck it all to pieces, and put it into a Pipkin with Oysters and some of the broth it was boil∣ed in; adding thereto a pint of Claret, a quarter of a pound of midling Bacon sliced, first parboil'd, ten roasted Chesnuts split, the yolks of four Eggs, sweet Herbs minced, and a little Horse-radish root scraped: Let these stew together an hour, let your Brains be parboil'd and chopt a lit∣tle, and strew thereon a little Ginger and grated Bread, or make a little Batter with Eggs, Ginger, Salt and Flower, putting in some juice of Spinage to make them, when fried, look green: when the meat is dish'd, lay these fried Brains, Oysters, the Ches∣nuts, and yolk of Eggs thereon, so serve it up hot with Sippets.