he fat.

Peel the tongue, and send it up with the brains round it as a side dish,
as directed in No. 10; or beat them up in a basin with a spoonful of
flour, two eggs, some grated lemon-peel, thyme, parsley, and a few
leaves of very finely-minced sage; rub them well together in a mortar,
with pepper, salt, and a scrape of nutmeg; fry them (in little cakes) a
very light brown; dish up the hash with the half-head you browned in the
middle; and garnish with crisp, or curled rashers of bacon, fried bread
sippets (Nos. 319, 526, and 527), and the brain cakes.

N.B. It is by far the best way to make a side dish of the tongue and
brains, if you do send up a piece of bacon as a companion for it, or
garnish the tongue and brains with the rashers of bacon and the
forcemeat balls, both of which are much better kept dry than when
immersed in the gravy of the ragout.

_Obs._--In order to make what common cooks, who merely cook for the eye,
call a fine, large, handsome dishful, they put in not only the eatable
parts, but all the knots of gristle, and lumps of fat, offal, &c.; and
when the grand gourmand fancies he is helped as plentifully as he could
wish, he often finds one solitary morsel of meat among a large lot of
lumps of gristle, fat, &c.

We have seen a very elegant dish of the scalp only, sent to table rolled
up; it looks like a sucking pig.

_Veal Cutlets broiled plain, or full-dressed._--(No. 521.)

Divide the best end of a neck of veal into cutlets, one rib to each;
broil them plain, or make some fine bread-crumbs; mince a little
parsley, and a very little eschalot, as small as possible; put it into a
clean stew-pan, with two ounces of butter, and fry it for a minute; then
put on a plate the yelks of a couple of eggs; mix the herbs, &c. with
it, and season it with pepper and salt: dip the cutlets into this
mixture, and then into the bread; lay them on a gridiron over a clear
slow fire, till they are nicely browned on both sides; they will take
about an hour: send up with them a few slices of ham or bacon fried, or
done in the Dutch oven. See Nos. 526 and 527, and half a pint of No.
343, or No. 356.

_Knuckle of Veal, to ragout._--(No. 522.)

Cut a knuckle of veal into slices about half an inch thick; pepper,
salt, and flour them; fry them a light brown; put the trimmings into a
stew-pan, with the bone broke in several places; an onion sliced, a head
of celery, a bunch of sweet herbs, and two blades of bruised