Calf's Head Cheese

This tasty preparation can be produced with any remains of cold, cooked calf's head, as follows: Cut the meat into moderate-sized pieces, place them in a saucepan with some brains or brain sauce, pour in a wineglassful of Madeira or sherry, one or two tablespoonfuls of vinegar, and sufficient calf's head stock to cover; sprinkle in some salt, pepper, and powdered sage, and add a lump or two of sugar. When boiling move the stewpan to the side of the fire, and allow the contents to simmer gently, keeping them thoroughly stirred. When the liquor has reduced to a jelly, place the cheese in a mould, and leave it until cold and stiff. When ready to serve turn it out onto a folded napkin or an ornamental dish paper, on a dish.

Pig's Head Cheese

Thoroughly clean a pig's head, split it into halves, take out the eyes and brains, cut off the nose and ears, and pour scalding water over the latter and the head, and scrape them clean. Then rinse all in cold water, and put them into a saucepan with sufficient water to cover, and boil slowly, taking off the scum as it rises. When boiled so that the bones leave the meat readily, take them from the water and put them in a large wooden bowl or tray. Remove every particle of bone, chop the meat small, season to taste with salt and pepper, and if relished, a little chopped sage or thyme. Spread a cloth in a sieve, set in it a deep dish, put in the meat, then fold the cloth closely over it, lay over a plate with a weight on it, which will press equally the whole surface. Let the weight be more or less heavy according as you wish the cheese to be fat or lean; a heavy weight by pressing out the fat will of course leave the cheese lean. When cold, scrape off whatever fat may be found on the outside of the cloth, and keep the cheese in the cloth in a cool place. It should be sliced thin, and can be eaten with or without mustard and vinegar or catsup.

Partridge Cutlets

Bone and skin some partridges, shape them like cutlets, cut them across in thin slices, mask them with a few cooked poultry livers that have been pounded into a paste, and then cover this with brown chaudfroid sauce; arrange them side by side on a bakingsheet and bake. When done glaze them with aspic jelly, and as soon as the jelly has set trim off the superfluous sauce and fasten paper ruffles round the bones. Put in the center of the dish some small-glazed truffles, arrange the cutlets round them, finish with a chain of small aspic jelly croutons round the cutlets, and serve.