ve a beautiful marbled appearance. A small pie may be made
to eat hot, and will have a good appearance, if seasoned high with
oysters, mushrooms, truffles and morels. The cold pie will keep several
days, and slices of it will make a handsome side-dish. If the isinglass
jelly be not found stiff enough, a calf's foot or a cow heel may be used
instead. To vary the colour, pickled tongue may be cut in, instead of
ham.

CALF'S HEAD ROASTED. Wash the head perfectly clean, stew it with
oysters, tie it together and spit it, baste it well with butter and
flour rubbed smooth. Stew together some of the oyster liquor, gravy,
butter and salt, with a few sprigs of marjoram and savoury, adding a
little claret, and pour the sauce over the dish.

CALF'S HEAD SOUP. After the head has been thoroughly cleaned, put it
into a stewpan with a proper quantity of water, an onion, some sweet
herbs, mace and cloves, and a little pearl barley. Boil it quite
tender, put in some stewed celery, and season it with pepper. Pour the
soup into a dish, place the head in the middle, and send it hot to
table.

CALF'S HEAD STEWED. Wash and soak it for an hour, bone it, take out the
brains, the tongue and the eyes. Make a forcemeat with two pounds of
beef suet, as much lean veal, two anchovies boned and washed, the peel
of a lemon, some grated nutmeg, and a little thyme. Chop them up
together with some grated bread, and mix in the yolks of four eggs. Make
part of this forcemeat into fifteen or twenty balls; boil five eggs
hard, some oysters washed clean, and half a pint of fresh mushrooms, and
mix with the rest of the forcemeat. Stuff that part of the head where
the bones were taken out, tie it up carefully with packthread, put it
into two quarts of gravy or good broth, with a blade of mace, cover it
close, and stew it very slowly for two hours. While the head is doing,
beat up the brains with some lemon-thyme and parsley chopped very fine,
some grated nutmeg, and the yolk of an egg mixed with it. Fry half the
brains in dripping, in little cakes, and fry the balls. When the head is
done, keep it warm with the brain-cakes and balls; strain off the liquor
in which the head was stewed, add to it some stewed truffles and morels,
and a few pickled mushrooms. Put in the other half of the brains
chopped, boil them up together, and let them simmer a few minutes. Lay
the head into a hot dish, pour the liquor over it, and place the balls
and the brain-cakes rou