Trim off all the skin from a fillet of veal, cut the meat into small pieces, place them in a mortar and pound them. Put half a dozen chicken's livers in a fryingpan with some fat bacon, to fry. Drain the livers, pound them, mix them with the pounded veal, season with mixed spices, pepper and salt, and pass it through a fine hair sieve; then mix with it five tablespoonfuls of rather coarsely chopped cooked ham. Butter some small moulds, line them with a rich puff paste, and fill them with the mixture. Bake for about forty-five minutes in a moderate oven, then remove, and level the contents off to the same height as the moulds. Take the timbales out of the moulds, pour a little thick sauce in them, cover with some lids of puff paste that have been baked by themselves, arrange them on a hot dish covered with a folded napkin, and serve at once.

Stewed Calf's Tongue And Brains

Place in hot water a boiled calf's tongue and a cooked brain, keeping the brain as whole as possible, and get them hot. Make a brown gravy by stirring one tablespoonful each of butter and flour over the fire until light brown, and then slowly stir in one pint of boiling water; season with one teaspoonful of salt, and pinch or two of pepper, and one gill of vinegar; lay the tongue and brain on a hot dish, pour the gravy over, and serve at once. Or serve them with a hot sauce made by mixing with a breakfast cupful of mayonnaise, one saltspoonful of dry mustard, one tablespoonful each of chopped parsley, capers and pickles, and one teaspoonful of grated onion.

Calf's Tongue With Tomato Sauce

Trim and well wash a calf's tongue, place it in a saucepan of boiling water, and scald. Remove, drain and lard, put it into a saucepan with two carrots and two or three onions, three heads of cloves, a bunch of sweet herbs, and sufficient rich stock to moisten. Allow it to simmer gently for four hours. Take out the tongue when done, and slice it in halves, removing the skin; put them on a dish, and serve with tomato sauce poured over.