TAKE a calf's-head with the skin on, and
dress off the hair, then rip it down the face, and
take out all the bones carefully from the meat,
and steep it in warm blue milk till it is white,
then lay it flat, and rub it with the white of an
egg, and strew over it a tea-spoonful of white
pepper, two or three blades of beaten mace, and
one nutmeg, a spoonful of salt, two score of
oysters chopped small, half a pound of beef
marrow, and a large handful of parsley, lay
them all over the inside of the head, cut off the
ears, and lay them in a thin part of the head,
then roll it up tight, bind it up with a fillet, and
wrap it up in a clean cloth, boil it two hours,
and when it is almost cold bind it up with a
fresh fillet, and put it in a pickle made as above,
and keep it for use.