Boil the head and pluck tender but don’t let the liver be too much done. Take the head up, hack it croſs and croſs with a knife, grate ſome nutmeg over it and lay it in a diſh before a good fire; then grate ſome crumbs of bread, ſome ſweet herbs rubbed, a little lemon-peel chopped fine, a very little pepper and ſalt, and baſte it with a little butter, then throw a little flour over it, and juſt as it is done do the ſame to baſte and dredge it. Take half the liver, the lights, the heart, and tongue, chop them very ſmall with fix or eight ſpoonfuls of gravy or water; firſt ſhake ſome flour over the meat, and ſtir it together, then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and ſalt, and what runs from the head in the diſh ; ſimmer all together a few minutes, and add half a ſpoonful of vinegar, pour it into your diſh, lay the head in the middle of the mince-meat, have ready the other half of the liver cut thin, with ſome ſlices of bacon broiled, and lay round the head. Garniſh the diſh with lemon, and ſend it to table.