d bread crumbs, and fry them in butter or well-clarified
drippings. Serve very hot with gravy. Another way of doing brains is
to prepare them as above, and then stew them gently in rich stock,
like stewed sweetbreads. They are also nice plainly boiled and served
with parsley and butter sauce.

CALFS HEAD BOILED.

Put the head into boiling water and let it remain about five minutes;
take it out, hold it by the ear, and with the back of the knife scrape
off the hair (should it not come off easily dip the head again in
boiling water.) When perfectly clean take out the eyes, cut off the
ears and remove the brain, which soak for an hour in warm water. Put
the head to soak in hot water a few minutes to make it look white, and
then have ready a stewpan, into which lay the head; cover it with cold
water and bring it gradually to boil. Remove the scum and add a little
salt, which increases it and causes it to rise to the top. Simmer it
very gently from two and a half to three hours, or until the bones
will slip out easily, and when nearly done, boil the brains fifteen or
twenty minutes; skin and chop them (not too finely), add a
tablespoonful of minced parsley which has been previously scalded;
also a pinch of pepper, salt; then stir into this four tablespoonfuls
of melted butter; set it on the back of the range to keep it hot. When
the head is done, take it up and drain very dry. Score the top and rub
it over with melted butter; dredge it with flour and set it in the
oven to brown.

When you serve the head, have it accompanied with a gravy boat of
melted butter and minced parsley.

CALF'S LIVER AND BACON.

Slice the liver a quarter of an inch thick; pour hot water over it and
let it remain for a few minutes to clear it from blood; then dry it in
a cloth. Take a pound of bacon, or as much as you require, and cut the
same number of thin slices as you have of liver; fry the bacon to a
nice crisp; take it out and keep it hot; then fry the liver in the
same pan, having first seasoned it with pepper and salt and dredged in
a little flour; lay it in the hot bacon fat and fry it a nice brown.
Serve it with a slice of bacon on the top of each slice of liver.

If you wish a gravy with it, pour off most of the fat from the frying
pan, put in about two ounces of butter, a tablespoonful of flour well
rubbed in, add a cup of water, salt and pepper, give it one boil and
serve in a gravy boat.

_Another Way._--Cut the liver in nic