INSTRUCTIONS FOR COOK I N ; . 151 



fried till brown, then laid over the veal. Thicken the gravy and turn it 

 over the whole. It takes about an hour to cook this dish. If the meat 

 is tough, it will be better to stew it half an hour before frying it. 



CALF'S HKAD. Boil the head two hours, together with the lights and 

 feet. Put in the liver when it has boiled an hour and twenty minutf >. 

 Before the head is done, tie the brains in a bag, and boil them with it ; 

 when the brains are done, take them up, season them with salt, pepper, 

 butter, and sweet herbs, or spices if you like use this as a dressing for 

 the head. Some people prefer part of the liver and feet for dressing 

 they are prepared like the brains. The liquor that the calf's head is boiled 

 in, makes a good soup, seasoned in a plain way like any other veal soup, 

 or seasoned turtle fashion. The liquor should stand until the next day 

 after the head is boiled, in order to have the fat rise, and skimmed off. If 

 v<m wish to have your calf's head look brown, take it up when tender, 

 rub a little butter over it, sprinkle on salt, pepper, and allspice sprinkle 

 Hour over it, and put before the fire, with a Dutch oven over it, or in a 

 brick oven where it will brown quick. Warm up the brains with a little 

 water, butter, salt, and pepper. Add wine and spices if you like. Serve 

 it up as a dressing for the head. Calf's head is also good baked. Halve 

 it. rub butter over it, put it in a pan, with about a quart of water; then 

 cover it with a dressing made of bread soaked soft, a little butter, an egg, 

 and season it with salt, pepper, and powdered mace. Slice up the brains 

 and lay them in the pan with the head. Bake it in a quick oven, and 

 garnish it with slices of lemon, or force meat-balls. 



FORCE-MEAT BALLS. Chop a pound or two of veal fine; mix it with 

 one or two eggs, a little butter, or raw pork chopped fine ; season it with 

 salt and pepper, or curry powder. Do it up into balls about the size of 

 half an egg, and fry them brown. 



CALF'S FEET. Boil them with the head, until tender, then split and 

 lay tin-in round the head, or dredge them with Hour after they have ; 

 boiled tender, and fry them brown. If you wish for gravy for them, when 

 you have taken them up, stir a little Hour into the fat tln-y WGn fried 

 in; season it with salt, pepper, and mace. Add a little butter and wine 

 if yu like, th-'ii turn it over the ; 



CALF'S LIVKB AND HKAKT A iv good broiled <>r fried. Some people 

 like the liver stuffed and baked. 



A FILLET OF VKAI.. < 'ut oil' the shank of ,1 ],-,, f veal, and cut Cashes 



in the remainder Make a dressing of bread, soaked soft in col. 1 water, and 



iiia-h-.i it with salt . |-|'i"-r, and BW0ei herbs; ehop a little raw 



k tin--, [nit it in tin- dl i have n,,t pork, u^e a little but- 



