Calf’s Head, to hash. No. 4.
Half boil the head; cut it into round pieces; season with nutmeg, salt, pepper, and a large onion. Save all the gravy, put in a pint of white wine, a quarter of a pound of butter, and four spoonfuls of oyster liquor: let it stew with the meat, not too fast: thicken it with a little butter and a dozen of oysters, and, when dished, add some rolled bacon, forcemeat balls, and the brains fried in thin cakes, very brown, and the size of a crown-piece, laid round the dish. Garnish with lemon and pickled mushrooms; lemon pickle is an addition.