COOKERY. 151 



but no more than two or three inches long; put a very 

 small skewer to fasten each firmly; rub egg ov^er them: 

 fry to a fine brown, and pour a rich brown gravy over. 



VEAL CAKE. 



Boil six or eight eggs hard; cut the yolks in two, and 

 lay some of the pieces in the bottom of the pot: shake 

 in a little chopped parsley, some slices of veal and ham, 

 then add eggs again; shaking in after each some chop- 

 ped parsley, with pepper and salt, till the pot is fiill. 

 Then put in water enough to cover it, and lay on it 

 about an ounce of butter; tie it over with a double pa- 

 per, and bake it about an hour. Then press it close 

 together with a spoon, and let it stand till cold. 



It may be put into a small mould ; and then it will 

 turn out beautifully for a supper or side dish. 



TO BOIL CALF S HEAD. 



Clean it very nicely, and soak it in water till white; 

 take out the tongue to salt, and the brains to make a 

 little dish. Boil the head extremely tender; then 

 strew it over with crumbs and chopped parsley, and 

 brown them; or if liked better, leave one side plain. 

 Bacon and greens are to be served with it. 



The brains must be boiled; and then mixed with 

 melted butter, scalded sage chopped, pepper, and salt. 



If any of the head is left, it may be hashed next day, 

 and a few slices of bacon just warmed and put round. 

 Cold calf's head eats well if grilled. 



Clean and half boil a head ; cut the meat into small 

 bits, and put it into a tosser, with a little gravy made 

 of the bones, some of the water it was boiled in, a bunch 

 of sweet herbs, an onion, and a blade of mace. Season 

 the gravy with a little pepper, nutmeg, and salt, rub 

 down some flour and butter, and give all a boil together; 

 then take out the herbs and onion, and add a little cup 

 of cream, but do not boil it in. Serve with small bite 

 of bacon rolled round, and balls. 



