The hair being scalded off the ears, after they have been cut quite close to the head, scald and clean them as well as possible; boil them quite tender, and blanch them in cold water. Observe that the gristle next the head be cut so smooth as to allow the ears to stand upright; they may be boiled in white gravy instead of water, which will make them richer. When become cold, fill up the cavity with a fine stuffing of calf's liver, fat bacon, grated ham, bread soaked in cream or gravy, herbs, an unbeaten egg, a little salt, and a small piece of mace; rub egg over the ears and stuffing, dip in bread-crumbs, and fry of a beautiful light brown. Serve in brown or white gravy, or tomato-sauce. If the ear be large, one will be sufficient for a corner dish.

Or:- When prepared as above, boil them quite tender in gravy, and serve them in chervil-sauce; or else boil chervil to a mash, put to it melted butter, pass it through a sieve, and add to it white sauce, or use the latter solely, in which case put a little mushroom-powder into it; the same forcemeat may be used, or the ears may be served without. They likewise eat well, cut into slices, served in white or brown gravy. In the latter case, fry them before stewing in gravy.