Take a calf's head and a set of feet, and boil them until tender,
having first removed the brains. Then cut the flesh off the head
and feet in slices from the bone, and put both meat and bones into
a stew-pan with a bunch of sweet herbs, some sliced onions, and
pepper and salt to your taste; also a large piece of butter rolled
in flour, and a little water. After it has stewed awhile slowly
till the flavour is well extracted from the herbs and onions, take
out the meat, season it a little with cayenne pepper, and lay it
in a dish. Strain the gravy in which it was stewed, and stir into
it two glasses of madeira, and the juice and grated peel of a
lemon. Having poured some of the gravy over the meat, lay a piece
of butter on the top, set it in an oven and bake it brown.
In the mean time, having cleaned and washed the brains (skinning
them and removing the strings) parboil them in a sauce-pan, and
then make them into balls with chopped sweet herbs, grated bread-crumbs,
grated lemon-peel, nutmeg, and beaten yolk of egg. Fry
them in lard and butter mixed; and send them to table laid round
the meat (which should have the tongue placed on the top) and
garnish with sliced lemon. Warm the remaining gravy in a small
sauce-pan on hot coals, and stir into it the beaten yolk of an egg
a minute before you take it from the fire. Send it to table in a
boat.