No. 165. Calf's-feet Terrapin

70 cts.

A : 4 calf's feet, wash thoroughly. 1 slice onion, 1 sprig parsley, 6 pepper-corns and 1/2 tsp. salt ;

B : 3 tbsps. butter and 1 tbsp. flour, cooked thoroughly ; C : 6 Egg Balls, .No. 72 (Rice or Egg Balls), and 3 tbsps. white wine or sherry, salt, pepper, mustard, and allspice to taste.

Boil A until meat is tender, remove bones, return bones to kettle and reduce stock to 1 c, strain into B, add meat and C. When boiling serve.

No. 166. Calf's-head a la Vinaigrette

67 cts.

A : 1/2 calf's head cleaned and scalded, cover with cold water, boil 1/2 an hour, plunge into cold water, remove meat and cut into small pieces ;

B : 1 tbsp. butter and 2 tbsps. flour, cooked thoroughly ;

C : 4 cloves, 3 pepper-corns, small onion and carrot, 2 bay-leaves, 1/8 tsp. thyme, 2 tbsps. vinegar ;

D : Vinaigrette Sauce No. 269 (Vinaigrette Sauce).

Add A to B, add C, cover with hot water, simmer 2 h., put meat on hot dish, cover with D.

No. 167. Calf's-head Ragout with Mushrooms

75 cts.

A : 2 cs. calf's-head meat, cooked (see No. 166 (Calf's-head a la Vinaigrette)), 1 c. mushrooms, slice and saute in butter, add 3 tbsps. arrowroot, 1/2 tsp. each onion-juice, salt, and paprica, 1 tsp. parsley, minced ;

B : 11/2 cs. calf' s-bead stock, 1/2 c. tomato pulp.

Cook A, add B, when boiling, serve.

No. 168. Calf's-heart Fillets, Saut'ed

23 cts.

A : 2 hearts cut into 6 fillets (see Fillets), roll in flour, saute in 1 tbsp. butter, dust with salt and pepper ;

B : 2 shallots or \ an onion, and 1 tbsp. parsley, minced.

Cook A until brown, place on hot dish, add B to pan, cook 0 m., pour over fillets and serve.

No. 169. Calf's-liver Ragout

23 cts.

A : 1 lb. liver, parboil 5 m. (see Ragouts), dredge with flour, dust with salt and pepper, saute in 2 slices bacon until brown on both sides ;

B : 1 tbsp. butter and 2 tbsps. flour, cook until brown, add

1 c. hot stock or water :

C : 1 tbsp. each, red or white wine, Worcestershire sauce and mushroom catsup.

Place A on hot dish, cook B, when boiling add C and pour over liver.

No. 170. Chicken, Creamed

A : 2 cs. chicken, or l1/2 cs. chicken, .1/2 c. mushrooms and

2 truffles ;

B : 2 tbsps. butter and 3 tbsps. arrowroot or flour. cooked thoroughly, add 1/2 c. hot. thick chicken stock. 1 c. cream or rich milk, 1/2 tsp. salt, dash cayenne, 1 tsp. parsley minced, 1/4 tsp. Kitchen Bouquet or grating nutmeg.

Cook B, add A, and proceed as directed in Creamed Meat or Poultry.

No. 171. Chicken Croquettes

6o cts.

A : 2 cs. chicken (see Croquettes) : B : 2 tbsps. butter, and 4 tbsps. flour,cooked together, thick chicken stock, 3/4 c. cream, 1/4 tsp. salt, dash cayenne ;

C : 1 tsp. parsley, minced. 1/2tsp. onion-juice, 1 tsp. lemon-juice ; or i truffle, chopped fine, 1 tbsp. sherry or Madeira, and grating nutmeg.

Cook B, add A, when boiling add C, and proceed as directed in Croquettes. Serve with Mushroom Sauce No. 250 (Mushroom Sauce).