Boil the head almoſt enough; then take the beſt half with a ſharp knife take it nicely from the bones, with the two eyes. Lay it in a little deep diſh before a good fire, and take great care no aſhes fall into it, and then hack it with a knife croſs and croſs; grate ſome nutmeg all over, a very little pepper and ſalt, a few ſweet herbs, ſome crumbs of bread, and a little lemon-peel chopped very fine, baſte it with a little butter, then baſte it again, and pour over it the yolks of two eggs; keep the diſh turning, that it may be all brown alike : cut the other half and tongue into little thin bits, and ſet on a pint of drawn gravy in a ſauce-pan, a little bundle of ſweet herbs, an onion, a little pepper and ſalt, a glaſs of red wine, and two ſhalots; boil all theſe together a few minutes, then ſtrain it through a ſieve, and put it into a clean ſtew-pan with the haſh. Float the meat before you put it in, and put in a few muſhrooms, a ſpoonful of the pickle, two ſpoonfuls of catchup, and a few truffles and morels; ſtir all theſe together for a few minutes, then beat up half the brains, and ſtir into the ſtew-pan, and a little piece of butter rolled in flour. Take the other half of the brains and beat them up with a little lemon-peel cut fine, a little nutmeg grated, a little beaten mace, a little thyme hired ſmall, a little parſley, the yolk of an egg, and have ſome good dropping boiling in a ſtew-pan; then fry the brains in little cakes about as big as a crown piece. Fry about twenty oyſters dipped in the yolk of an egg, toaſt ſome ſlices of bacon, fry a few force meat balls, and have ready a hot diſh; if pewter, over a clear clear coals; if china, over a pan of hot water. Pour in your haſh, then lay in your toaſted head, throw the force meat-balls over the haſh, and garniſh the diſh with fried oyſters, the fried brains, and lemon; throw the reſt over the haſh, lay the bacon round the diſh, and ſend it to table.