garlic; stew it till
tender, thicken the gravy, and garnish with sweatbreads nicely broiled.

* * * * *

FRICANDO OF VEAL.

Cut slices from the fillet an inch thick and six inches long, lard them
with slips of lean middling of bacon, bake them a light brown, stew them
in well seasoned gravy, made as thick as rich cream, serve them up hot,
and lay round the dish sorrel stewed with butter, pepper and salt, till
quite dry.

* * * * *

TO MAKE A PIE OF SWEETBREADS AND OYSTERS.

Boil the sweetbreads tender, stew the oysters, season them with pepper
and salt, and thicken with cream, butter, the yelks of eggs and flour,
put a puff paste at the bottom and around the sides of a deep dish, take
the oysters up with an egg spoon, lay them in the bottom, and cover them
with the sweetbreads, fill the dish with gravy, put a paste on the top,
and bake it. This is the most delicate pie that can be made. The
sweetbread of veal is the most delicious part, and may be broiled,
fried, or dressed in any way, and is always good.

* * * * *

MOCK TURTLE OF CALF'S HEAD.

Have the head nicely cleaned, divide the chop from the skull, take out
the brains and tongue, and boil the other parts till tender, take them
out of the water and put into it a knuckle of veal or four pounds of
lean beef, three onions chopped, thyme, parsley, a tea-spoonful of
pounded cloves, the same of mace, salt, and cayenne pepper to your
taste--boil these things together till reduced to a pint, strain it, and
add two gills of red wine, one of mushroom and one of walnut catsup,
thicken it with butter and brown flour; the head must be cut in small
pieces and stewed a few minutes in the gravy; put a paste round the edge
of a deep dish, three folds, one on the other, but none on the bottom;
pour in the meat and gravy, and bake it till the paste is done; pick all
strings from the brains, pound them, and add grated bread, pepper and
salt, make them in little cakes with the yelk of an egg, fry them a nice
brown, boil six egg's hard, leave one whole and divide the others
exactly in two, have some bits of paste nicely baked; when the head is
taken from the oven, lay the whole egg in the middle, and dispose the
others, with the brain cakes and bits of paste tastily around it. If it
be wanted as soup, do not reduce the gravy so much, and after stewing
the head, serve it in a tureen