Take some Raspings of Bread sifted, put to them some Flour, a little Pepper and Salt, with some Mace and Nutmeg, in powder, and a little sweet Marjoram powder'd, or shred small. Mix these well together; then set it in an Oven, with some bits of Butter upon it, till it is enough, or before a brisk Fire, till the drudging is brown: this must be laid in the middle of the Dish, and the Harsh round it. The Brains must be cut in pieces, and strew'd with a little red Sage cut very small, and a little Spice and Salt; and then every piece, dip'd in a thick Batter, made of Eggs, Flour, and Milk. Fry these well in hot Hog's-Lard, or for want of that, in hot melted Beef-Suet; then take Oysters, a little stew'd in their own Liquor, with Mace, and a little whole Pepper; take off their Fins, and dip them in the same Batter, and fry them as directed above for the Brains. There must be likewise some Pieces of Bread cut the length of one's Finger, and fry'd crisp; all these are by way of Garnish. One may likewise boil some Skirret-Roots, and peel them, and then dip them in the Batter, and fry them crisp. As for the other part of the Garnish, it must be red Beets pickled and sliced, and Lemon sliced. _Calf's-Head-_Pye. From the same. Take a large Calf's-Head, divide it, and when it is well cleaned, boil it half enough; then cut it in large slices, and slit the Eyes, season it with Nutmeg, Pepper, Salt, and some powder of dry'd sweet Herbs; then lay it in your Paste, with some Pepper and Salt, at the Bottom, with some bits of Butter; then put in the Yolks of twelve hard Eggs, and a farced Meat made in the following manner. Take some Lean of Veal, shred it very small, then take some Eggs butter'd, and a little Pepper and Salt, with other Spice beaten, and some sweet Herbs in powder. Mix this with the Yolk or two of raw Eggs beaten, and make it into a Paste. Then roll it into Balls, and lay a good number of them into the Pye, amongst the Meat; and, if you will, put in half a Pound of Currans well pick'd, and only rubb'd in a Cloth, without washing. Then close your Pye, and just before it goes to the Oven, pour in a Gill of White Wine, and half a Pint of Water; bake it and serve it hot, and you may add, if you will, the following Liquor, _viz._ Take half a Pint of White Wine, and as much Water, with the Juice of a Lemon. Boil these together a Minute or two, then take the Yolks of four Eggs, and beat them well, a quarter of a Pound of Butter, and as much Sugar as you like to make it palatable. Then mix them well together, taking care that it does not curdle, and pour it into your Pye just before you serve it. _Note_, One may put into this Pye, Cock's-Combs blanched, and some Citron or Lemon-Peel candy'd, if you design it for a sweet Pye; but it is very good, whether we make it a sweet Pye or not. To bake a _Calf's-Head._ From the same.