STEWED FILLET OF VEAL.

In truth, I’m confounded And bothered, my dear, ’twixt that troublesome boy’s (Bob’s) cookery language, and Madame Le Roi’s. What with fillets of roses and fillets of veal, Things garni with lace, and things garni with eel, One’s hair and one’s cutlets both en papillote, And a thousand more things I shall ne’er have by rote. Moore.

In truth, I’m confounded

Moore.

Bone, lard, and stuff a fillet of veal; half roast and then stew it with two quarts of white stock, a teaspoonful of lemon pickle, and one of mushroom ketchup. Before serving strain the gravy, thicken it with butter rolled in flour, add a little cayenne, salt, and some pickled mushrooms; heat it and pour it over the veal. Have ready two or three dozen forcemeat balls to put round it and upon the top. Garnish with cut lemon.

CALF’S HEAD SURPRISED.

And the dish set before them,—O dish well devised!— Was what Old Mother Glasse calls “a calf’s head surprised.” Moore.

Moore.

Clean and blanch a calf’s head, boil it till the bones will come out easily, then bone and press it between two dishes, so as to give it a headlong[46] form; beat it with the yolks of four eggs, a little melted butter, pepper and salt. Divide the head when cold, and brush it all over with the beaten eggs, and strew over it grated bread, which is put over one half; a good quantity of finely minced parsley should be mixed; place the head upon a dish, and bake it of a nice brown color. Serve it with a sauce of parsley and butter, and with one of good gravy, mixed with the brains, which have been previously boiled, chopped, and seasoned with a little cayenne and salt.

[46]

CALF’S HEAD ROASTED.

Good L—d! to see the various ways Of dressing a calf’s head. Shenstone.

Shenstone.

Wash and clean it well, parboil it, take out the bones, brains, and tongue; make forcemeat sufficient for the head, and some balls with breadcrumbs, minced suet, parsley, grated ham, and a little pounded veal or cold fowl; season with salt, grated nutmeg, and lemon-peel; bind it with an egg beaten up; fill the head with it, which must then be sewed up, or fastened with skewers and tied; while roasting baste it well with butter; beat up the brains 

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