s own liquor, and mix it well with some
mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream.
Season with nutmeg and mace, and squeeze in a lemon: but serve it up
hot.

_Calf's Head, to pickle._

Take out the bones and clean the head carefully: wash it well with eggs,
seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some
forcemeat on it, and roll it up. Boil it tender; take it up, lay it in
sturgeon-pickle for four days; and if you please you may cut it in
pieces as you would sturgeon.

_Calf's Liver._

Lay it for a few hours in milk, then dry and fry it in butter.

_Cauliflowers, with White Sauce._

Boil the cauliflowers in small pieces till tender; drain them in a
sieve; when quite dry lay them in a dish; season the sauce with a little
pepper and salt, and pour it pretty thick over them.

_Celery, to stew._

Cut and trim a dozen heads of celery; put them in cold water to blanch;
stew them in a little butter, salt, and water. When done enough they
should be quite soft, but not broken. Drain them, and have ready a rich
white sauce, the same that is used for boiled chickens, only without
truffles or mushrooms; pour this sauce over the celery, and serve hot.

_Another way._

Take a dozen white heads of celery, cut about two inches long, wash them
clean, and put them in a stewpan, with a pint of gravy, a glass of white
wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew
them till they are tender. Then take out the sweet-herbs; put in a piece
of butter mixed with flour; let it stew till it is thick, and dish it
up.

_Celery a la Creme._

Take a dozen white heads of celery, cut about two inches long; wash them
very clean, and boil them in water till they are very tender; have ready
half a pint of cream, a little butter mixed with flour, a little nutmeg,
and salt; boil it up till thick and smooth; put in the celery, give it a
toss or two, and dish it up.

_Scotch Collops._

Take a piece of the fillet of veal, as much as will cut into fifteen
pieces, of the size and thickness of a crown-piece; shake a little flour
over it; put a little butter into a frying-pan, and melt it; fry the
slices of veal quick till they are brown, and lay them in a dish near
the fire. Then prepare a sauce thus: take a little butter in a stewpan
and melt it; add a table-spoonful of flour; stir it about till it is as
smooth as cream; put in half a pint each of beef and vea