with the brain cakes and forcemeat balls
fried, in place of the eggs and paste. The tongue should be salted and
put in brine; they are very delicate, and four of them boiled and
pealed, and served with four small chickens boiled, make a handsome
dish, either cold or hot, with parsley and butter poured over them.

* * * * *

TO GRILL A CALF'S HEAD.

Clean and divide it as for the turtle, take out the brains and tongue,
boil it tender, take the eyes out whole, and cut the flesh from the
skull in small pieces; take some of the water it was boiled in for
gravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonful
of lemon pickle; stew it till it is well flavoured, take the jowl or
chop, take out the bones, and cover it with bread crumbs, chopped
parsley, pepper and salt, set it in an oven to brown, thicken the gravy
with the yelks of two eggs and a spoonful of butter rubbed into two of
flour, stew the head in it a few minutes, put it in the dish, and lay
the grilled chop on it; garnish it with brain cakes and broiled
sweetbreads.

* * * * *

TO COLLAR A CALF'S HEAD.

After cleaning it nicely, saw the bone down the middle of the skull, but
do not separate the head, take out the brains and tongue, boil it tender
enough to remove the bones, which must be taken entirely out; lay it on
a board, have a good quantity of chopped parsley seasoned with mace,
nutmeg, pepper and salt--spread a layer of this, then one of thick
slices of ham, another of parsley and one of ham, roll it up tight, sew
a cloth over it, and bind that round with tape; boil it half an hour,
and when cold press it. It must be kept covered with vinegar and water,
and is very delicious eaten with sallad or oil and vinegar.

* * * * *

CALF'S HEART, A NICE DISH.

Take the heart and liver from the harslet, and cut off the windpipe,
boil the lights very tender, and cut them in small pieces--take as much
of the water they were boiled in as will be sufficient for gravy; add to
it a large spoonful of white wine, one of lemon pickle, some grated
nutmeg, pepper and salt, with a large spoonful of butter, mixed with one
of white flour; let it boil a few minutes, and put in the minced lights,
set it by till the heart and liver are ready, cut the ventricle out of
the heart, wash it well, lard it all over with narrow slips of middling,
fill the cavity with good