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

is then ready for use, but leave it in the water till wanted; it would become tough if exposed to the air. _In Poulette._--Put about two ounces of butter in a saucepan, set it on the fire, when melted turn in one tablespoonful of flour; stir, and as soon as it commences to turn yellow add half a pint of broth, stir again, and when thickening, add the calf's head cut in rather large dice, give one boil, take from the fire, add the yolk of an egg and about a teaspoonful of chopped parsley, stir, give another boil, and serve. _In Vinaigrette._--Leave it in the water till perfectly cold; or, if wanted immediately, as soon as boiled, take it off and put in cold water to cool, and use. Cut the head in large dice and serve it with oil, vinegar, salt, pepper, mustard, and parsley chopped. _Broiled._--Prepare and boil the calf's head as directed. As soon as cool, cut it in about half a dozen pieces, dip them in beaten eggs, roll them in bread-crumbs, and broil both sides till turning of a golden color; serve warm with a _maître d'hôtel_ sauce, or with anchovy or horse-radish butter. _Fried._--Calf's head may be fried as soon as prepared and boiled; but most generally, it is only what has been left from the day before that is fried. Cut it in small pieces about two inches square, dip them in melted butter, roll them in bread-crumbs, and fry them in hot fat. Serve hot, adding lemon-juice when the pieces of calf's head are on the dish. _En Tortue, or Turtle-like._--There are two ways of preparing calf's head en tortue: 1. When it is prepared and boiled as directed above, drain it dry, cut it in pieces as for frying it; put them in a saucepan with one ounce of butter, set on the fire, stir for two minutes, add nearly a pint of Madeira wine, simmer gently for about half an hour; dish the meat, add a little lemon-juice all over, and serve warm. Some _quenelles_ of chicken may be