Calf's Head Fricasseed

Prepare and boil the head and brains as for scallop, take the bones all out, and cut the meat into pieces half the size of an egg; stir the brains through the meat, season with pepper and salt, a very little grate of nutmeg and a bunch of parsley chopped fine; put all in a stew-pan with a teacup of the broth the head was boiled in; let this heat but not boil, whilst it is warming; rub four ounces of butter to a paste ith a tablespoonful of flour, stir this through the meat, and add a coffeecup of cream or very rich milk, give all a boil up, and serve.

Blanquette Of Veal

Cut two thick slices from the best end of a leg of veal, they should be an inch in thickness; divide each slice into six or eight pieces, they should be about the size of a large oyster; season the meat with pepper and salt, and lay it in a stew-pan, with a very little water, not enough to cover the top of the meat, stew gently, turning often, until the meat is very tender, replenishing the water from a kettle as it cooks away, but never enough to cover the meat; when perfectly tender, add a bunch of parsley chopped, two blades of mace, and a piece of onion half the size of a small nutmeg, also chopped, stew again for three minutes; rub to a paste a piece of butter the size of an egg and a table-spoonful of flour, stir this in, and add a large coffeecup of cream; give one boil up, and serve.

Breast Of Veal

Season with pepper and salt and dust with flour, put it in a dripping-pan with a little water, and roast it, allowing twenty minutes to the pound; when done, make a gravy with the drippings which have run from the meat, with a little brown flour for thickening and half a teacup of hot water, and serve with a few spoonsful of the gravy over the meat, the remainder in a sauce-boat. Some persons stuff this part of the veal; to do so, run a sharp knife horizontally between the meat and the bones, make a filling as for the fillet, push it in the place you have cut, skewer it in, and season and roast.

Calf's Liver With Cream

Wash the liver whole, wipe it dry and cut it in slices half an inch thick, season with pepper and salt, and dust with flour; melt in a frying-pan a tablespoonful of butter or very nice drippings, lay in the slices and fry them a light brown; take the frying-pan from the fire and cut the liver into pieces half an inch square; stir into them a teaspoonful of flour and a coffee-cup of rich cream; put back on the fire, give one boil up, stirring all the time, and serve. A very nice relish for breakfast or supper.

Calf's Liver With Mushrooms

Wash and wipe the liver, cut it in slices half an inch thick; season with pepper and salt and dust with flour, fry in a little butter a light brown, take out the liver with a perforated skimmer, and place it where it will keep warm, but not cook or dry; put in the frying-pan that you took the liver from, a half a teacup of boiling water, wash clean a quart of mushrooms, drain them and put them in the pan, and stew twenty minutes, or until tender; chop a bunch of parsley and add to them; give a boil up and then stir in the liver, thicken with a teaspoon of flour mixed into a paste, stew five minutes and serve. You may add a little cayenne pepper when you put the liver in the pan, and a little more salt, if needed.