European and American cuisine

When done take the rolls from the oven, remove the strings, arrange on a warm dish ; remove the fat from the gravy, mix Ys tablespoonf ul cornstarch with y^ gill of cold water, add it to the gravy, and stir for a few minutes ; add sufficient boiling water to make a creamy sauce, strain ; add a little beef extract ; pour some of the sauce over the rolls, and serve the remainder in a sauce bowl ; garnish with fried tomatoes. Any of the following vegetables may be served with them : Succotash, stewed peas, string beans, Lima beans, creamed cabbage, cauliflower, chestnut pur6e, lentils, asparagus, or carrots. Calf's-feet Fried with Allemande Sauce.— Place 2 calf s feet into boiling water, let them remain a few minutes, then strain and rinse in cold water ; return the feet to the saucepan, cover with fresh boiling water, place over the fire ; add 1 fine-cut onion, a bouquet, a small carrot, 2 whole peppers, 1 tablespoonful salt, and y^ cupful vinegar, cover and cook till the meat separates from the bones. Take them out, remove the bones, put the meat under a light press till cold, then cut it into pieces, dip in beaten egg, roll in bread crumbs, and fry in half butter and half fat to a delicate brown ; arrange the pieces on a warm dish, and serve with AUemande sauce. Another way is to dip them in batter and fry them in deep, hot fat like fritters ; to serve with the same sauce or garnish with cut lemons, and serve with potato salad. Teal Kidney. — Prepared the same as lamb and sheep's kidney. Calf's Head Plain with Vinaigrette Sauce.— Bone a large white calf's head, cut the meat into 10 pieces, place meat and tongue into boiling water, let them simmer 5 minutes, drain, and cool in cold water. Split the calf's head open, remove the brain and lay it several hours in cold water, then prepare as directed (see Calf's Brain). Cut fine 3 ounces suet, 3 ounces larding pork, 3 onions and 1 carrot. Place all the ingredients over the fire, cook 5 minutes without browning ; add 2 tablespoonf uls flour, stir 2 minutes ; add 3 quarts boiling water, stir till smooth ; add a bouquet, the juice of 1 lemon, 2 even tablespoonfuls salt, and 12 peppers ; cook 35 minutes, then strain the broth into a clean saucepan, return to the fire. When it boils add the calf's head and cook till done or when it softens between the two fingers, remove the white skin from the tongue and inside of the snout, drain the pieces and wipe them dry, slit the ears and turn them backward, put them in the center on a hot dish, split the tongue and brains lengthwise in two, lay them with the meat around the ears, garnish with parsley and serve with vinaigrette sauce. A small dish of chopped onion gherkin and capers generally accompany this dish. If the calf's head is not used all at once it may be put in a jar, covered with the broth, and placed in the ice box for further use. Calf's Head en Torte. — For a family of 6. Fasten a fried bread pyramid with white of egg and fiour in center of a silver dish, cover the bread with chicken forcemeat and place the dish for a few minutes in the oven. Have half a calf's head prepared