ter the
head is boiled, in order to have the fat rise, and skimmed off. If you
wish to have your calf's head look brown, take it up when tender, rub a
little butter over it, sprinkle on salt, pepper, and allspice--sprinkle
flour over it, and put before the fire, with a Dutch oven over it, or in
a brick oven where it will brown quick. Warm up the brains with a little
water, butter, salt, and pepper. Add wine and spices if you like. Serve
it up as a dressing for the head. Calf's head is also good, baked. Halve
it, rub butter over it, put it in a pan, with about a quart of water;
then cover it with a dressing made of bread soaked soft, a little
butter, an egg, and season it with salt, pepper, and powdered mace.
Slice up the brains, and lay them in the pan with the head. Bake it in a
quick oven, and garnish it with slices of lemon, or force meat balls.

11. _Force Meat Balls._

Chop a pound or two of veal fine--mix it with one or two eggs, a little
butter, or raw pork chopped fine--season it with salt and pepper, or
curry powder. Do them up into balls about the size of half an egg, and
fry them brown.

12. _Calf's Feet._

Boil them with the head, until tender, then split and lay them round
the head, or dredge them with flour after they have been boiled tender,
and fry them brown. If you wish for gravy for them, when you have taken
them up, stir a little flour into the fat they were fried in; season it
with salt, pepper, and mace. Add a little butter and wine if you like,
then turn it over the feet.

13. _Calf's Liver and Heart._

Are good, broiled or fried. Some people like the liver stuffed and
baked.

14. _Collops._

Cut part of a leg of veal into pieces, three or four inches
broad--sprinkle flour on them, fry them in butter until brown, then turn
in water enough to cover the veal. When it boils, take off the scum, put
in two or three onions, a blade of mace, a little salt and pepper. When
stewed tender, take up the meat, thicken the gravy with flour and water,
mixed smoothly together, squeeze in the juice of half a lemon, then turn
it over the collops. Garnish them with a lemon cut in thin slices.

15. _Plaw._

Boil a piece of lean veal till tender. Take it up, cut it into strips
three or four inches long, put it back into the pot, with the liquor it
was boiled in, with a tea cup of rice to three pounds of veal. Put in a
piece of butter, of the size of a hen's egg; season it with salt,
pepper, and