forcemeat, put it in a pan on the broad end,
that the stuffing may not come out; bake it a nice brown, slice the
liver an inch thick and broil it, make the mince hot, set the heart
upright in the middle of the dish, pour it around, lay the broiled liver
on, and garnish with bunches of fried parsley; it should be served up
extremely hot.

* * * * *

CALF'S FEET FRICASSEE.

Boil the feet till very tender, cut them in two and pull out the large
bones, have half a pint of good white gravy, add to it a spoonful of
white wine, one of lemon pickle, and some salt, with a tea-spoonful of
curry powder, stew the feet in it fifteen minutes, and thicken it with
the yelks of two eggs, a gill of milk, a large spoonful of butter, and
two of white flour, let the thickening be very smooth, shake the stew
pan over the fire a few minutes, but do not let it boil lest the eggs
and milk should curdle.

* * * * *

TO FRY CALF'S FEET.

Prepare them as for the fricassee, dredge them well with flour and fry
them a light brown, pour parsley and butter over, and garnish with fried
parsley.

* * * * *

TO PREPARE RENNET.

Take the stomach from the calf as soon as it is killed--do not wash it,
but hang it in a dry cool place for four or five days; then turn it
inside out, slip off all the curd nicely with the hand, fill it with a
little saltpetre mixed with the quantity of salt necessary, and lay it
in a small stone pot, pour over it a small tea-spoonful of vinegar, and
sprinkle a handful of salt over it, cover it closely and keep it for
use. You must not wash it--that would weaken the gastric juice, and
injure the rennet. After it has been salted six or eight weeks, cut off
a piece four or five inches long, put it in a large mustard bottle, or
any vessel that will hold about a pint and a half; put on it five gills
of cold water, and two gills of rose brandy--stop it very close, and
shake it when you are going to use it: a table-spoonful of this is
sufficient for a quart of milk. It must be prepared in very cool
weather, and if well done, will keep more than a year.

* * * * *

TO HASH A CALF'S HEAD.

Boil the head till the meat is almost enough for eating; then cut it in
thin slices, take three quarters of a pint of good gravy, and add half a
pint of white wine, half a nutmeg, two anchovies, a small onion stuck