The encyclopædia of practical cookery

2 dessert-spoonfuls of lemon-juice and the well-beaten yolks of two eggs, and be careful that the liquor does not boil again, otherwise it will curdle and spoil. Put the meat on a hot dish, strain over the liquor, and serve. A few forcemeat balls placed round the dish will be a good garnish. H desired, a sweetbread cut in pieces may be added to the Calf’s Head, the onion and herbs removed when the stew is done, and 1 teacupful of cream added, but take care not to boil again after the cream is added. Fried Scallops of Calf’s Head. — Cut some cooked Calf’s Head into nice-shaped pieces, rub them over with pepper and salt, brush over with beaten egg, and cover with a thick sprinkling of cracker or breadcrumbs. Put a lump of dripping or lard into a frying- or saute-pan ; when it is hot, put in the pieces of meat and fry them quickly till lightly browned. When done, drain them, put on a folded napkin or on an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of tomato sauce. Hashed Calf's Head. — (1) Cut any quantity of cold boiled Calf’s Head into pieces, keeping them about the size of a small apple. Put 2oz. or 3oz. of butter into a saucepan, melt it, stir in 2 or 3 table-spoonfuls of flour, and add 1 breakfast-cupful or so of veal-stock. When well incorporated, add a few small mushrooms, salt and pepper to taste, and boil well for about ten minutes. Remove the saucepan to the side of the fire, add the hashed meat, and let it get hot without boiling ; take the pan from the fire, stir in the yolks of two eggs, beaten up with the juice of a lemon and strained, and also add a little chopped parsley or tarragon. Turn the hash out on to a dish, and serve. (2) Clean the head, put it in a saucepan with water to cover, and boil it until nearly cooked; then drain it and cut the meat as carefully as possible off the bone. Season some finely-grated breadcrumbs with finely-minced parsley, onion, tarragon, salt, pepper, and a small quantity of grated nutmeg. Take the best and largest pieces of meat, roll them in beaten yolks of eggs, and then in the seasoned breadcrumbs, covering them thickly ; then lay them on a tin dish and brown in front of a clear fire. Peel the tongue and cut it with the remainder of the meat in small pieces, lay them in a stewpan, and dredge flour over. Peel and cut an onion into quarters, put it in a saucepan with a small bunch of sweet herbs, a shallot, 1 wineglassful of sherry, and the liquor from a dozen oysters ; pour in 1 pint of clear gravy, and boil the whole for fifteen minutes. Strain the gravy when sufficiently boiled over the pieces of meat in the stewpan, put in a few peeled and chopped truffles and morels, about 1 wineglassful of mushroom ketchup, salt, and a small quantity of cayenne pepper. Put 2oz. of butter in a basin, slightly warm it, then mix with it 2 table-spoonfuls of flour and half the brain, and beat all well together with a wooden spoon. Stir the brain mixture in with the other ingredients, and keep the whole simmering at the side of the fire, stirring them occasionally. Mix with the remainder of the brains the finely-minced peel of a lemon, 1 or 2 table-spoonfuls of chopped parsley, Jteaspoonful of pounded mace, and a small quantity of grated nutmeg; bind them together with beaten egg, shape it into small cakes, and fry them in butter until lightly browned.