ve or ten minutes. Serve hot.

=Calf's Head en Tortue.=

Peel a dozen mushrooms; break the caps in pieces and chop the stems very
fine. Saute in three tablespoonfuls of butter, adding, if desired, half
an onion cut fine. Sprinkle in one-fourth a cup of flour, half a
teaspoonful, each, of salt and paprica, and, when the ingredients are
well blended, add gradually one cup and a half of stock and one-fourth a
cup of tomato juice. Let simmer a few moments, after the sauce boils;
then add one pint of meat from a calf's head, cooked and cut in cubes.

=Woodcock Toast.=

Pound to a paste the freshly boiled livers of two fowls (ducks
preferred), one teaspoonful of anchovy paste (or one anchovy may be
pounded with the livers), half a teaspoonful of sugar, one tablespoonful
of butter, one-fourth a teaspoonful of spiced pepper and the yolks of
two raw eggs. Pass through a sieve, dilute with a little hot cream from
a cup of cream heated over hot water, stir, and return to the rest of
the cream. Stir until thickened, then pour over sippets or rounds of
toast sauted a golden brown in a little butter.

=Scotch Woodcock.=

Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put
this into the chafing-dish over hot water with three-fourths a cup of
milk and stir until thick. Spread sippets of toast with butter and then
with anchovy paste, and turn the woodcock upon them.

=Calves' Brains and Mushrooms a la Poulette.=

Saute a clove of garlic, cut fine, in two tablespoonfuls of butter; add
half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup
of flour, and saute until well browned. Then add one-fourth a
teaspoonful, each, of mace and paprica, half a teaspoonful of salt and
one cup and a half of stock, and cook five or six minutes. Then add the
yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful
of chopped parsley and three calves' brains, cooked, and cut in dice.
Serve in timbale cases, or upon croustades of bread.

=Beef Tea in Chafing-dish.=

Cut juicy round steak into pieces about two inches square. Heat the
blazer very hot; heat also a wooden lemon-squeezer in hot water or in
any way that is most convenient. Put the meat into the hot blazer, turn
again and again with a fork, keeping the blazer very hot. When the bits
of meat are heated throughout, squeeze them, one by one, with the
lemon-squeezer, into a _hot_ bowl. Season with salt and serve at once.

=Sal