650. - Foie De Veau A La Poele, Or Scollops Of Calf's Liver With Fine Herbs

Take a nice calf s liver as white as possible, cut it into slices of a good and equal shape. Dip them in the flour, and fry them in a black fryingpan, of a nice color, with a little butter. When they are done, put them in a dish, and take some fine herbs which you have previously chopped fine, such as parsley, shalots, mushrooms, etc. Stew them slowly on the fire with a little butter, and when the herbs are sufficiently done add a teaspoonful of flour, and moisten with gravy, if you have any, or with water, and add a small bit of glaze. When done, put the liver in the sauce, which warm, but do not allow it to boil; add a little salt, pepper, lemon, and serve very hot.

This is again a common dish, yet it is very palatable. You may put the liver in the sauce; but mind that it does not boil. It is a dish for a breakfast a la fourchette.

651. - Calf's Head

Let the head be thoroughly cleaned, the brains and tongue be taken out, boil it in a cloth to keep it white, (it is as well to soak the head for two or three hours previously to boiling, it helps to improve the color,) wash, soak, and blanch the brains, then boil them, scald some sage, chop it fine, add pepper, salt, and a little milk, mix it with the brains; the tongue, which should be soaked in salt and water for twenty-four hours, should be boiled, peeled, and served on a separate dish. The head should boil until tender, and if intended to be sent to table plainly, should be served as taken up, with melted butter and parsley; if otherwise, when the head is boiled sufficiently tender, take it up, spread over a coat of the yolk of egg well beaten up, powder with bread-crumbs, and brown before the fire in a Dutch or American oven.

652. - Calf's Head Baked

Butter the head, and powder it with a seasoning composed of bread-crumbs, very fine, a few sweet herbs and sage, chopped very fine, cayenne, white pepper, and salt. Divide the brains into several pieces, not too small, sprinkle them with breadcrumbs, and lay them in the dish with the head. Stick a quantity of small pieces of butter over the head and in the eyes, throw crumbs over all, pour in three parts of the dish full of water, and bake in a fast oven two hours.

653. - Chitterlings

Or calf's tripe, stewed tender and served on toast with a sauce of onions boiled and mashed in milk, with butter added, form a nice dish. They are eaten with pepper and vinegar.

654. - Hashed Calf's Head

Put into a stewpan one table-spoonful of chopped onions, and three of vinegar, take the remains of the head which cut into slices, place them on a dish, add a table-spoonful of flour to them, a tea-spoonful of salt, a quarter of one of pepper, put the stewpan on the fire to boil for one minute, add the pieces of head, and moisten with half a pint of broth, water, or milk; let it simmer for ten minutes and serve on toast or plain, or with sippets round. The addition of a few gherkins sliced or any mixed pickle is an improvement. A little thyme or bay-leaf, if at hand, may" be added. If with water or gravy a little Coloring will improve the appearance. This receipt is for one pound of meat. It may also be warmed in curry-sauce, and is excellent