Calf's Head To Hash No 4 Recipe

Half boil the head; cut it into round pieces; season with nutmeg, salt,

pepper, and a large onion. Save all the gravy, put in a pint of white

wine, a quarter of a pound of butter, and four spoonfuls of oyster

liquor: let it stew with the meat, not too fast: thicken it with a

little butter and a dozen of oysters, and, when dished, add some rolled

bacon, forcemeat balls, and the brains fried in thin cakes, very brown,

and the size of a crown-piece, laid round the dish. Garnish with lemon

and pickled mushrooms; lemon pickle is an addition.

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