Calf's Head Pie (Scotch)

Scald and soak the head, and simmer for half an hour in a little water, with a knuckle of veal, the rind of a lemon, two onions, a faggot of parsley and winter savory, a few white peppercorns, and two blades of mace. Take up the head, and, when cold, cut into bits of different shapes. Skin and cut the tongue into square pieces. Boil the broth in which the head and knuckle was simmered with a few bits of isinglass till it is reduced to a strong jelly gravy. Place a layer of thin slices of lean ham at the bottom of the pie-dish, then some of the head and tongue, a little forcemeat made from the knuckle, hard yolks of eggs cut in two; season with white pepper, salt, a very little nutmeg, and a little grated lemon-peel. Fill the dish thus with alternate layers, pour in as much as it will hold, of the gravy jelly, cover it with puff-paste, and bake an hour. This is to be eaten cold.

Calf's Feet Pie (Scotch)

Clean and boil two feet till tender, but not too soft, mince the meat when cold with suet and pared apples in the proportion of a third part apples and suet to the calves' feet. Put into a pie-dish with a little strong gravy and a glass of white wine; season with a little pepper and salt; cover the dish with puff-paste, and bake it rather more than half an hour. This is very light and nourishing.

Casserolles Of Rice

Boil the rice well, and let it stand till nearly cold; then make it into round rolls with a small shape about the depth of a pattie. Cover them with egg and breadcrumbs, and fry them of an even light colour. When cold scoop out the inside, and fill them with either minced veal or chicken, well stewed with parsley and shallot, and mixed with a bechamel sauce. Make them hot, and serve with fried parsley.

Roast Sweetbreads

Trim a fine sweetbread (it cannot be too fresh); blanch or parboil it for five minutes, throw it into a basin of cold water; when cold dry it well on a cloth run a lark spit or small skewer through it, tie it on the spit, and roast it either plain or egged with a brush, and well powdered with bread-crumbs. Serve with a clear sauce piquante. (See Sauces.)