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CALF’S FEET, Fricasseed. — Parboil ; take out the iong bones ; split them ; put them into a stew-pan, with veal gravy, and a glass of sherry, and the yolks of two or three eggs, beaten with cream, grated nutmeg, salt, and butter. Stir till thick. Simmer the whole ten minutes, dish, and garnish with shred lemon. CALF’S FEET JELLY. Boil two feet in five pints of water till the feet are broken, and the water half wasted ; strain it, and when cold, take off the fat, and remove the jelly from the sediment ; put it into a sauce-pan, with sugar, raisin wine, lemon-juice to your taste, and lemon-peel. When the flavour is rich, put to it the whites of five eggs well beaten, and their shells broken. Set the saucepan on the fire, but do not stir the Jelly after it begins to warm. Let it boil twenty minutes after it rises to a head; then pour it through a flannel jelly-bag, first dipping the bag in hot water, and squeezing it quite dry. Run the jelly through until clear ; then put it into glasses or forms. When the mixture has boiled twenty minutes, throw in a teacupful of cold water ; let it boil five minutes longer, then take the sauce-pan off the fire covered close, half an hour ; then it will be so clear as to need only once running through the bag, and much waste will be saved. Calf’s feet should be only scalded to take off the hair. A little isinglass may be used to secure the firmness. CALF'S FEET LEMON JELLY. — Boil four quarts of water with three calves feet, or two cow heels, till half wasted ; take the jelly from the fat and sediment, mix with it the juice of a Seville orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, sugar, to taste, CAL CAN pint of raisin wine, one ounce of coriander seeds, quarter of an ounce of allspice, a bit of cinnamon, and six cloves, all bruised, after having mixed them cold. The jelly should boil fifteen minutes without stirring ; then clear it through a flannel bag. CALF'S FEET STEWED.— Take calves feet boiled, put into a stewpan, with a little butter, half a lemon sliced and peeled, as much broth as will simmer half an hour ; take out, and wipe dry ; strain the sauce ; add a bit of butter and flour, gravy, a pounded anchovy, and half a lemon cut into dice. CALF'S HEAD, Boned. Take the bones out of half a calf's head, stuff with egg and tongue, and sew the top and bottom together.. Put it into a stew-pan and the bones, a pound of good beef cut into bits, a little parsley, sweet herbs, chopped onions, salt, and half a tea-spoonful of cayenne pepper. Fill the pan three parts with water, and stew three hours. When you take out the head, glaze it with egg while hot. Bacon is a suitable accompaniment. CALF’S HEAD, Hashed. — When half boiled, cut off the meat in slices, brown some butter, flour, and sliced onion, and throw in the slices, with some good gravy, truffles, and morels ; give it one boil, skim it well, and set it to simmer till tender. Season with pepper, salt, and cayenne, at first : and ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon and knotted marjoram cut very fine, just before you serve, add the squeeze of a lemon.- Forcemeat balls, and bits of bacon rolled round.