A Calf's Appurtenances

Boil the lights and part of the liver; roast the heart stuffed with suet, sweet herbs, and a little parsley, all chopped small, a few crumbs of bread, some pepper, salt, nutmeg, and a little lemon-peel; mix up with the yolk of an egg. When the lights and liver are boiled, chop them very small, and put them into a saucepan with a piece of butter rolled in flour, some pepper and salt, with a little lemon or vinegar if agree-lble. Fry the other part of the liver as before mentioned, with some little slices of bacon. Lay the mince at the bottom, the heart in the middle, and the fried liver and bacon round, with some crisped parsley.

A Midcalf. Stuff a calf's heart with forcemeat, and send it to the oven in an earthen dish, with a little water under it. Lay butter over it, and dredge it with flour. Boil half the liver, and all the lights for half an hour; then chop them small, and put them in a stewpan with a pint of stock, a spoonful of ketchup, and one of lemon-pickle. Squeeze in a half a lemon, season with pepper and salt, and thicken with a good piece of butter rolled in flour. When you serve up, place the mincemeat in the bottom, and have the other half of the liver ready fried of a fine brown, and cut in thin slices, and little pieces of bacon. Set the heart in the middle, and lay the liver and bacon over the minced meat.

Calfs Heart Roasted

Having made a forcemeat of grated bread, a quarter of a pound of beef suet chopped small, a little parsley, sweet marjoram and lemon peel, mixed up with a little white pepper, salt, nutmeg, and the yolk of an egg, fill the heart with it, and lay a veal caul over the stuffing, or a sheet of writing paper to keep it in its place. Lay it in a Dutch oven, and keep it turning till it is thoroughly roasted. Serve with a good cullis under it.

Calfs Liver Roasted

Cut a slit in the under part of the liver, and fill it with the following stuffing: grated bread, marrow, nutmeg, parsley and thyme shred fine, two mushrooms and one eschalot chopped small, mix with one egg: sew it up, lard the top with slips of fat bacon, cover with a veal caul, and roast gently : when enough, lay aside the caul, glaize the top, and serve with good cullis under it (see Sauces), and fried parsley round it.

Calfs Hiad Surprised

Take the hair off a large calf's head, then raise off the skin with a sharp pointed knife, and as much of the meat from the bone as you can possibly get, so that it may appear like a whole head when stuffed; but be careful not to cut holes in the skin. Then fill with forcemeat (see Sauces), and put a a little of it into the ears, then lay it in a deep pot, just wide enough to take it in, and put to it two quarts of water, half a pint of white wine, a blade or two of mace, a bundle of sweet herbs, an anchovy, two spoonsful of walnut and mushroom ketchup, the same quantity of lemon-pickle, and a little salt and cayenne. Lay a coarse paste over it to keep in the steam, and put it for two hours and a half in a very quick oven. When you take it out, lay the head in a soup-dish, skim off the fat from the gravy, and strain it through a tamis into a stewpan : thicken with a lump of butter rolled in flour, and when it has boiled a few minutes, put in the yolksof six eggs well beaten, and mixed with half a pint of cream. Have ready boiled a few forcemeat balls, half an ounce of truffles and morels; but do not stew them in the gravy. Pour the gravy over the head, and serve.