Hashed Calf's Head

Take ahead, without the scalp, chopped in half; wash and blanch it, peel the tongue, cut it in slices, and likewise the meat from the head. Add blanched morells and truffles, egg and forcemeat balls, stewed mushrooms, artichoke bottoms, and well-seasoned cullis. Let the meat stew gently till nearly done, and then add slices of throat sweetbreads. When it is to be served up, put round the hash the brains and rashers of bacon; and, if approved, half the head to be put on the top, which is to be prepared thus: - One half of the head when blanched to be done over with yolk of raw egg; then season with pepper and salt, strew with fine breadcrumbs, bake till very tender, and colour with a salamander if requisite. The brains to be egged and rolled in breadcrumbs, and fried in boiling lard. The rashers of bacon to be broiled.

Breast Of Veal En Gallentine

Bone the veal and lay a light forcemeat over it, and upon that some slips of lean ham, pickle cucumbers, fat bacon, and omlets of eggs white and yellow. Roll it up tight in a cloth, tie each end, and braise it till tender. When it is to be served up, take it out of the cloth, wipe it dry, and glaize the top; then put under it stewed sorrel or stewed celery heads, or ragout.

Breast Of Veal Ragout

Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them in a little lard till of a light brown colour, wipe them dry, put them into a stewpan with half a pint of veal stock, simmer them till nearly done and the liquor almost reduced; then add blanched morrells, truffles, slices of throat sweetbread, es;g balls, artichoke bottoms, a little ketchup., and some cullis; season to the palate with cayenne pepper and salt, and little lemon juice. Let all stew together till done.

Calves Head Benshamelle

Let the head be cut into halves, preserving the tongue whole, then bone one cheek, make an incision in the under part, fill the cavity with forcemeat, sew it up and blanch it,' then put it into a veal cow! and braize it till tender. In the mean time boil the other cheek till half done, and cut the meat from it into middling-size pieces, and the tongue in the same manner; put them into a stew-pan with some benshamelle, stew till nearly done, then add slices throat sweetbreads, stewed mushrooms and egg balls: five minutes before it is to be served to table, add a leason of three yolks of eggs and a jill of cream, season to the palate. Put it into a deep dish, and the braized cheek well glaized over the stew.

Neck Of Veal En Erison

Cut off the scrag and the under chine bone, then lay a light forcemeat on the top of the veal about half way, and wash it with whites of eggs with a paste brush, and work a sprig or any other device as fancy directs, with pickle cucumber, ham, breast of fowl, omlets of eggs white and yellow, boiled carrots, and some capers. Put the veal into stew-pan, add a little stock, and stew it gently till tender, taking care the ornament is not disturbed. When it is to be served up glaize the plain part, and put under a cullis sauce with asparagus or peas.

N. B. In the same manner may be done heart sweetbreads.