After you have boyled the calves head take out all the bones from it
when it is cold you must cut the meat in thin slices and put in a stew
pan with some strong broth and white wine and oyster liquor and a few
of all manner of sweet herbs 4 or 5 shellots and let it stew on a
charcoale fire and when it is almost enough put 2 or 3 anchovies minced
and yolks of 3 or 4 eggs well beaten with a little white wine and a
piece of butter and shake it well together on a quick and put it in a
dish on sippets and lay over it 5 or 6 sheeps tongues boyled peel’d
and slit in halfs and as many veal sweetbreads & a few thin slices of
bacon & a few bay leaves in yolks of eggs fry y^e brown in butter and
lay them on your hashe & bacon & lay leavs on the brim of ye Dish and
Garnish it with slices of Lemon and Send it up.