Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt, and lemon-juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to table in a tureen. Bacon, ham, pickled pork, or a pig's cheek are indispensable with calf head. The brains are sometimes chopped with hard-boiled eggs. Mother's Cook Book. M 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 tablespoonful of salt, and a teaspoonful of pepper will be sufficient; if liked, add a tablespoonful of finely chopped sweet herbs; lay a cloth in a colander, pnt the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be sliced thin for supper or sandwiches. Spread each shoe with made mustard. BOILED CALF'S FEET AND PARSLEY BUTTER. Two calf's feet, two slices of bacon, two ounces of butter, two tablespoonfuls of lemon-juice, salt and whole pepper to taste, one onion, a bunch of savory herbs, four cloves, one blade of mace, water, parsley and butter. Procure two white calf's feet; bone them as far as the first joint, and put them into warm water to soak for two hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan ; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about three hours; take ont the feet, dish them, and cover with parsley and butter. The liquor they were boiled in should be strained and pnt by in a clean basin for use; it will be found very good as an addition to gravies, eta, etc CALF'S LIVER AND BACON. Two or three pounds of liver, bacon, pepper and salt to taste, a small piece of butter, flour, two tablespoonfuls of lemon-juice, one-quarter pint of water. 64 Motheb's Cook Boos. Cut the liver in thin slices, and oat as many slices of bacon as there are of liver; fry the bacon first, then pat that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt, and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, pat in a small piece of butter, dredge in a little floor, add the lemon-juice and water, give one boil, and pour it in the middle of the dish. SWEETBREAD. Three sweetbreads, egg, and bread-crumbs, oiled butter, three slices of toast, brown gravy. Choose large white sweetbreads; pat them into warm water to draw out the blood, and to improve the color; let them remain for rather more than one hour; then pat them into boiling water, and allow them to simmer for about ten minutes, which renders them firm. Take them up, drain them, brush over the egg, sprinkle with bread- crumbe; dip them in egg again, and then into more bread-crumbs. Drop on them a little melted butter, and put the sweetbreads into a moderately heated oven, and let them bake for nearly three-quarters of an hoar. Make three pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy. EGGED VEAL. HASH.