WHEN you have properly cleansed it for dressing, scrape a pound of fat bacon very fine, take the crumbs of two penny loaves, a small nutmeg grated, and season to your taste with salt, chyan pepper, and a little lemon-peel. Beat up the yolks of six eggs, and mix all together into a rich force-meat. Put a little of it into the ears, and the rest into the head. Then put it into a deep pot, just wide enough to admit it, and put to it two quarts of water, half a pint of white wine, a blade or two of mace, a bundle of sweet-herbs, an anchovy, two spoonful of walnut and mushroom catchup, the same quantity of lemon-pickle, and a little salt and chyan pepper. Lay a coarse paste over it to keep in the steam, and put it for two hours and a half into a very quick oven. When you take it out, lay the head in a soup-dish, skim off the fat from the gravy, and strain it through a hair sieve into a stew-pan. Thicken it with a lump of butter rolled in flour, and when it has boiled a few minutes, put in the yolks of six eggs well beaten and mixed with half a pint of cream. Have ready boiled a few force-meat balls, and half an ounce of truffles and morels, but do not stew them in the gravy. Pour