The housekeeper's companion

To Make a Dish of Calf's Brains. — Wash them in salt and water, then boil them tender, and take them in a dish; put butter and pepper over, and serve. Or, after washing the brains in salt and water, wipe them dry, and dip them in wheat flour, or in beaten egg, and then into bread crumbs, and fry in hot lard or beef dripping; season with pepper and salt, and slices of lemon fried, if liked. Calf's Head Cheese. — Boil a calf's head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt, a heaping teaspoonful of salt, and a teaspoonful of pepper will be sufficient; if liked, add a teaspoonful of finely chopped sweet herbs; lay a cloth in a cullender, put the minced meat in it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be sliced for supper or sandwiches. Spread each slice with made mustard. Calf's Head (a fine dish). — Boil a calf's head (after having cleaned it), until tender, then split it in two, and keep the best half (bone in it if you like); cut the meat from the other in uniform pieces, the size of an oyster; put bits of butter the size of a nutmeg all over the best half of the head; sprinkle pepper over, and dredge on flour until it looks white, then set it on a trivet or mufiin rings in a dripping pan; put a ' 'ID of water into the pan and set it in a hot oven or before a hot fire; turn it that it may brown evenly; baste once or twice. Whilst this is doing, dip the prepared pieces of the head in wheat flour or batter, and fry in hot lard or beef dripping, a delicate brown; season with pepper and salt, and slices of lemon, if liked. When the roast is done put it in a hot dish, lay the fried pieces around it and cover with a tin cover; put the gravy from the dripping pan into the pan in which the pieces were fried, with the slices of lemon, and a teaspoonful of browned flour, and, if necessary, a little hot water. Let it boil up once, and strain it into a gravy boat and serve with the meat. Veal Chops. — Cut your chops about an inch thick; beat them flat with a rolling pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them up and wipe them dry; mix a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef dripping; or broil them. For the broil have some sweet butter on a steak dish; broil the chops until well done, over a bright, clear fire of coals (let them do gently that they may be well done) then take them on to the butter, turn them carefully over once or twice in it, and serve. Or, dip the chops into a batter, made of one egg beaten with half a teacup of milk, and as much wheat flour as may be necessary. Or, simply dip the chops without parboiling into wheat flour; make some lard or beef fat hot in a frying pan; lay the chops in, and when one side is a fine, delicate brown, turn the other.