Calf's Head

One head and liver. Boil liver until done and head until the bones can be pulled out. Cut it in pieces no larger than walnuts, chop two white onions and mix it with half a tea-spoonful of powdered nutmeg or mace; same of allspice, one heaping tablespoonful black pepper, salt to taste, quarter pound butter, one wineglass of sherry wine, the same of brandy. Mix all and put it in a dish. Grate bread-crumbs on top and spread some of the butter over to brown it. Bake.

Beef Stew (With Tomatoes)

Slice three pounds lean beef and seven moderate sized tomatoes with one onion. Cut up the tomatoes very small, and chop the onion fine. Stew slowly, add salt, a few cloves, and just before it is done, a little butter and half a gill of catsup.

Chicken Fricassee

Take two chickens, cut them up, and lay them in a skillet with two thin slices of ham, two small eschalots, and a few blades of mace. Then season the fowls with pepper and salt. Add a little water. When about half done add half a pint of cream and a lump of butter the size of a walnut rolled in flour. Keep the fricassee constantly stirring till done.

Veal Cutlets

Cut the veal an inch thick. Beat the yolks of two eggs, and rub the meat with it. Throw over it grated bread, parsley, thyme, grated nutmeg, and pepper and salt. Stir into the gravy, after the cutlets are taken out, butter and pepper. Fry brown and well. Lemon peel improves them.

How To Cook A Fillet Of Beef

After it is trimmed and larded put it into a small baking pan, in the bottom of which are some chopped pieces of pork and beef suet. Sprinkle some salt and pepper over it, and put a large ladleful of hot stock in the bottom of the pan, or it may be simply basted with boiling water. The oven should be very hot, and half an hour before dinner put the beef in. Baste it often, supplying a little hot stock if necessary. 3

Beefsteak With Mushrooms

Take one quart of fresh mushrooms, skin and wash them carefully through several waters, and put them in a stew-pan with no more water than that which adheres to them. Season with salt and pepper, and dredge through them a dessertspoonful of flour, stirring very lightly; when half done add two ounces of fresh butter. Broil one or more steaks, which when done place on a well-heated dish and season with salt and pepper, basting them with butter. Then pour the mushrooms over, and serve hot.

Calf's Head

Wash and boil a nice head until it is tender. Take out the brains as soon as it is washed and the chops divided from the skull. Have ready one quart beef gravy; add spices and walnut catsup to your taste. Cut the head up, put it in the gravy and stew it a short time. Add two tablespoonsful of butter rubbed in brown flour. Add a little wine last of all. Bake in a dish and garnish with pastry cakes and hard-boiled eggs. Put all on a dish with forcemeat balls and brain cakes.