nd it. For a small family, half the head will be
sufficient. A lamb's head may be done in the same way.

CALF'S HEART. Chop fine some suet, parsley, sweet marjoram and a boiled
egg. Add some grated bread, lemon peel, pepper, salt and mustard. Mix
them together in a paste, and stuff the heart with it, after it has
been well washed and cleaned. If done carefully, it is better baked than
roasted. Serve it up quite hot, with gravy and melted butter.

CALF'S KIDNEY. Chop veal kidney, and some of the fat; likewise a little
leek or onion, pepper, and salt. Roll the kidney up with an egg into
balls, and fry it.--A calf's heart should be stuffed and roasted as a
beef's heart; or sliced and made into a pudding, the same as for a steak
or kidney pudding.

CALF'S LIVER. There are several ways of making this into a good dish.
One is to broil it, after it has been seasoned with pepper and salt.
Then rub a bit of cold butter over, and serve it up hot and hot.--If the
liver is to be roasted, first wash and wipe it, then cut a long hole in
it, and stuff it with crumbs of bread, chopped anchovy, herbs, fat
bacon, onion, salt, pepper, a bit of butter, and an egg. Sew up the
liver, lard or wrap it in a veal caul, and put it to the fire. Serve it
with good brown gravy, and currant jelly.--If the liver and lights are
to be dressed together, half boil an equal quantity of each; then cut
them in a middling-sized mince, add a spoonful or two of the water that
boiled it, a bit of butter, flour, salt and pepper. Simmer them together
ten minutes, and serve the dish up hot.

CALF'S SWEETBREADS. These should be half boiled, and then stewed in
white gravy. Add cream, flour, butter, nutmeg, salt, and white pepper.
Or do them in brown sauce seasoned. Or parboil, and then cover them with
crumbs, herbs, and seasoning, and brown them in a Dutch oven. Serve with
butter, and mushroom ketchup, or gravy.

CALVES. The general method of rearing calves consumes so much of the
milk of the dairy, that it is highly necessary to adopt other means, or
the calves must be sold to the butcher while they are young. A
composition called linseed milk, made of linseed oil-cake powdered, and
gradually mixed with skim-milk sweetened with treacle, has been tried
with considerable effect. It must be made nearly as warm as new milk
when taken from the cow. Hay tea mixed with linseed and boiled to a
jelly, has likewise been tried with success. A species of water gru