Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of each, a quarter of a lemon cut in slices, salt, and pepper, then the feet; wet with a glass of warm water; boil gently two or three hours, take from the fire and when nearly cold dip them in bread-crumbs, place them on a gridiron and set on a good fire, baste slightly with the juice in which they have cooked, and serve with fried parsley around. _The same, in Poulette._--Prepare and cook them as above. When you take them from the fire, instead of dipping them in bread-crumbs, put them in a _poulette_ sauce, simmer ten minutes, and serve. _Fried._--When boiled and drained dry, dip them in beaten egg, roll in bread-crumbs, fry in hot fat, and serve with green parsley all around. _In Vinaigrette._--Boil them as directed and drain them dry. When perfectly cold, serve them with a _vinaigrette_. CALF'S HEAD. _How to prepare._--When the hair is off and the whole head well cleaned (this is generally done by butchers; but if not, throw the head in boiling water for five minutes and scrape the hair off with a knife immediately after taking it from the water), put it then in cold water for twenty-four hours in winter and ten in summer, changing the water two or three times. _To boil._--It may be boiled whole or after it is boned. If boiled whole, cut a hole on the top of the head and take off the brain without breaking it; put it in cold water immediately and as directed. Then set the head on the fire in a saucepan, covered with cold water, salt, one onion sliced, half a lemon, four stalks of parsley, one of thyme, a bay-leaf, two cloves, two cloves of garlic, ten pepper-corns, and two tablespoonfuls of vinegar; boil gently till done. Bone it before using it. When boiled after being boned, the brain is taken off in the same way as above and put in cold water also; then the tongue is cut out and boiled with the skin of the head, etc., with the same seasonings as when boiled whole. It