ning it occasionally. Then
set the kettle back on the stove, where it will simmer slowly for
about two hours and a half. Before setting the meat back on the stove,
see if the juice of the meat together with the butter do not make
gravy enough, and if not, put in about two tablespoonfuls of hot
water. When the gravy is cold it will be like jelly. It can be served
hot with the hot meat, or cold with the cold meat.

BAKED CALF'S HEAD.

Boil a calf's head (after having cleaned it) until tender, then split
it in two, and keep the best half (bone it if you like); cut the meat
from the other in uniform pieces, the size of an oyster; put bits of
butter, the size of a nutmeg, all over the best half of the head;
sprinkle pepper over it, and dredge on flour until it looks white,
then set it on a trivet or muffin rings in a dripping-pan; put a cup
of water into the pan, and set it in a hot oven; turn it that it may
brown evenly; baste once or twice. Whilst this is doing, dip the
prepared pieces of the head in wheat flour or batter, and fry in hot
lard or beef drippings a delicate brown; season with pepper and salt
and slices of lemon, if liked. When the roast is done put it on a hot
dish, lay the fried pieces around it, and cover it with a tin cover;
put the gravy from the dripping-pan into the pan in which the pieces
were fried, with the slices of lemon, and a tablespoonful of browned
flour, and, if necessary, a little hot water. Let it boil up once, and
strain it into a gravy boat, and serve with the meat.

CALF'S HEAD CHEESE.

Boil a calf's head in water enough to cover it, until the meat leaves
the bones; then take it with a skimmer into a wooden bowl or tray;
take from it every particle of bone; chop it small; season with pepper
and salt, a heaping tablespoonful of salt and a teaspoonful of pepper
will be sufficient; if liked, add a tablespoonful of finely chopped
sweet herbs; lay in a cloth in a colander, put the minced meat into
it, then fold the cloth closely over it, lay a plate over, and on it a
gentle weight. When cold it may be sliced thin for supper or
sandwiches. Spread each slice with made mustard.

BRAIN CUTLETS.

Well wash the brains and soak them in cold water until white. Parboil
them until tender in a small saucepan for about a quarter of an hour;
then thoroughly drain them and place them on a board. Divide them into
small pieces with a knife. Dip each piece into flour, and then roll
them in egg an