Calves Head Pye
Parboyl ye Calves head, cut all ye Flesh of ye Bones. Season it with Pepper, Salt, Cloves, Mace, Nutmeg putt it into your Pye a Lay of Meat, and a Lay of Fat Bacon, a lay of Forced Meat, a Lay of Oysters, put in 3 Anchovies, a few Capers, Some Sweet herbs, Some Juice of Lemon, put into ye middle of ye Pye Some fresh Butter, then put on ye rest of ye Meat, and put on Some thine Slices of Bacon on ye top of it, put on a little fresh Butter on ye top, put in a Glass of White wine to draw up ye Gravy, then Lid your Pye and Bake it 2 hours and a half when baked take a Glass of white wine Some fresh Butter, 2 Yolks of Eggs Nutmegg let all ys be hot, so put into yr Pye, and serve it in.
To make Trotter Broth +
Take 4 Sheeps Trotter fresh kill'd, clean and pick them nicely like Calves Feet, cut them open & crack the Bones, & put them in a Sauce Pan with a close Cover with five pints of Water, & with them a peice of lean Veal, or lean Beef, or half a Fowl, whichever you like best, let it stand on a gently Fire & only Simmer, till the Gristles of the Feet are quite a Jelly; Then strain it off. You may put a few Pepper Corns in the making it to give it a relish. Drink a large Coffee Cup of it, the first thing in a morning & at night going to rest, & as often in the day as you like.
An Herb Soup
Take and equal quantity of Endive the green tops of Sallary; Lettice, Beets, Sorel, & Spinnage; a little Parsley, and Water-Cresses & some young Onions; chop 'em all pretty small, & fry 'em altogether in a little Butter, till they are tender, but not brown. Then take what quantity you please of good Veal Broth, & put in a few Cloves & a little Mace, with a Bunch of sweet Herbs, and all the Fry'd Herbs, & Boyl it up altogether a few minutes till it tastes as strong of the Herbs as you like. Then take out your sweet Herbs only & serve it.
A Swiss Pudding
Take of Beech Sorrel, Endive, Spinnage, Parsley, Lettice, Chervil, & Tops of Sallary, a handfull of each, one Sprig of Thyme and a few young Onions; wash 'em & shake well from the Water; then beat them altogether & squeeze them well from the juice; season them to your taste will all manner of Spice. Then take Chesnuts roasted slow & thoroughly, some Marrow, or fine Suet of Beef, streaked Bacon shred thin, half a Pint of Cream with a Glass of Wine, Mix all these together. Then take the outward Leaves of a large Cabbage, & put all into the Leaves with a few Sausages well season'd, (The Polonian sort, are the best.) Tye it up tight in a Cabbage Net, & boyl it with other Meat. Don't putt it in the Water till it boyls. Twill take full 4 hours boyling/
An Onion Soup
Take 2 Quarts of Veal or Mutton Broth, scum the Fat clean off. Then take a qr of a pound of sweet Almonds; 6 yolks of Eggs hard boyl'd & pounded in a Mortar small, Pint of thin Cream, & as much of your Broth, & the crust of a French Role. Putt all these into a Stew-Pan and boyl it altogether to a thickness. Then rub it thro' a hair Sieve with the back of a Ladle & mix it all together, with the rest of your Broth; then put in abt. a dozen & half of small Onions, that has been well boyl'd in 2 Waters, & one raw Onion stuck with Cloves, & Blade
of Mace, boyl it altogether, & serve it up with crisp'd or boyl'd Bread. Take out the raw Onion, & Mace when you serve it. If it does not taste strong enough of the Onion, put in two or 3 spoonfulls of the Water the small Onions were boyl'd in.
