Calf's Chitterlings

Cut them open with scissors, wash and cleanse them thoroughly, lay them for a night into salt-and-water, then wash them well, parboil and cut them into small pieces, dip them in to a thick batter, seasoned with pepper, salt, and a little white wine. Fry them of a light brown color in beef dripping; serve with a fringe of fried parsley. Or, After being parboiled, they may be roasted, when they must be constantly basted with butter, dredged with flour to froth them nicely; then served with melted butter, and lemon pickle poured over them. Or, They may be baked - when, after being parboiled, they are rubbed over with butter, and put into the oven on an iron frame, which is placed in a deep dish. This oblong frame of white iron, about two inches high, will be found useful in baking every kind of meat.

Roasted Calf's Heart

Fill the heart with the following forcemeat: a quarter of a pound of beef suet, chopped small, grated bread, parsley, marjoram, lemon-peel, pepper, salt, nutmeg, and the yolk of an egg. Lay a veal caul, or a sheet of paper on the stuffing to keep it in its place. Put the heart into a Dutch oven, before a clear fire, and turn it frequently, till thoroughly roasted all round. Garnish with slices of lemon, and pour melted butter over it.

Fricassee Calf's Chaudron

Parboil a calf's chaudron, and when cold, cut it in pieces about as big as walnuts; season them with salt, pepper, nutmeg, cloves, inace, an onion, tarragon, and parsley, shred fine; fry them in a Jadleful of good broth and fresh butter; make a sauce of mutton gravy, orange and lemon juice, eggs' yolks, and grated nutmeg; toss up these ingredients with the chandron, then dish it and serve.