Directions for Cookery, in its Various Branches

If you get a calf's head with the hair on, sprinkle it all over with pounded rosin, and dip it into boiling water. This will make the hairs scrape off easily. CALF'S HEAD HASHED. Take a calf's head and a set of feet, and boil them until tender, having first removed the brains. Then cut the flesh off the head and feet in slices from the bone, and put both meat and bones into a stew-pan with a bunch of sweet herbs, some sliced onions, and pepper and salt to your taste; also a large piece of butter rolled in flour, and a little water. After it has stewed awhile slowly till the flavour is well extracted from the herbs and onions, take out the meat, season it a little with cayenne pepper, and lay it in a dish. Strain the gravy in which it was stewed, and stir into it two glasses of madeira, and the juice and grated peel of a lemon. Having poured some of the gravy over the meat, lay a piece of butter on the top, set it in an oven and bake it brown. In the mean time, having cleaned and washed the brains (skinning them and removing the strings) parboil them in a sauce-pan, and then make them into balls with chopped sweet herbs, grated bread-crumbs, grated lemon-peel, nutmeg, and beaten yolk of egg. Fry them in lard and butter mixed; and send them to table laid round the meat (which should have the tongue placed on the top) and garnish with sliced lemon. Warm the remaining gravy in a small sauce-pan on hot coals, and stir into it the beaten yolk of an egg a minute before you take it from the fire. Send it to table in a boat. CHITTERLINGS OR CALF'S TRIPE. See that the chitterlings are very nice and white. Wash them, cut them into pieces, and put them into a stew-pan with pepper and salt to your taste, and about two quarts of water. Boil them two hours or more. In the mean time, peel eight or ten