A second Dudley book of cookery and other recipes

stock for about six minutes ; strain well. Dish up and sauce well over with some hot black butter sauce, prepared as follows Black Butter Sauce. — Put one and a half ounces of butter into an omelette pan ; fry over a quick fire until it acquires a nice brown colour ; then add about half a teaspoonful of vinegar and one teaspoonful of chopped parsley and salt to taste. This sauce should be poured over the brains, leaving sufficient round them in the dish. Use a little fried parsley as a garnish. % CALF’S HEAD VINAIGRETTE TAKE a very white calf’s head and remove the flesh from the bone. Wash and blanch it by boiling it for a few minutes in water in which are a tablespoonful of vinegar and some salt. Remove from fire, and allow cold water to run on it to cleanse it from all scum. When cold, cut into pieces with a cutter and place in stewpan with sufficient water to cover. Add two onions, two carrots, bouquet of parsley, bay leaf and thyme, and a spoonful of flour. Allow to simmer until tender, then take out and dish with slices of the boiled tongue placed round it. Garnish with parsley and serve hot. Serve in a boat the following sauce : — Chop very finely some of the calf’s brain, also a little onion, parsley and chervil. Add some capers, a little French mustard, pepper and salt, a tablespoonful of salad oil and half a tablespoonful of French vinegar. Mix all well together and serve in boat. This sauce should be quite thick. If liked, two hard-boiled eggs chopped very finely can be added. BOSTON BAKED PORK AND BEANS ONE pint of white beans, half a pound of salt pork, one level teaspoonful of salt, half a teaspoonful of white pepper and tablespoonful of New Orleans molasses. Wash and soak the beans overnight ; cut the pork into small pieces about one inch square ; add salt and pepper and molasses and mix well with the beans. Put into a crock with plenty of water, cover, and bake in a slow oven for five hours, stir occasionally and, if the beans become dry, add more water. When cooked, the beans should be light brown in colour, unbroken but not too dry. CANADIAN BAKED BEANS ONE pint of white beans, half a pound of pickled pork or bacon, one level teaspoonful of salt, half a teaspoonful of pepper and one tablespoonful of brown sugar. Wash and soak the beans overnight ; boil the pork or bacon with the beans until the beans ai*e tender ; add seasoning and put in baking pan. Cut the pork into strips and lay on the top of the beans. Bake about one hour. This is the true pork and beans used so largely in America and Canada. Of course there are variations, such as preparing it in a casserole. The ordinary American or Canadian, however, would not recognize that method. AN EXCELLENT LUNCHEON DISH Fried pork sausages with mashed potatoes. Fried onions served with them on a separate dish. A SAVOURY HOT-UP Make a few slices of cold meat — beef, mutton J- or pork — and sprinkle well with finely chopped onion and pepper. Add a little pepper and salt, and fry in butter or dripping. Serve hot. This is a very savoury dish, and quickly cooked. A FRENCH FAMILY DISH