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

drain it. Cut the pluck in pieces, and cook it like calf's head, and serve with the same sauce. CALF'S TAIL. Take two tails, cut each in two, throw them in boiling water for three minutes, and drain. Cut a cabbage in two, trim off the stump, throw the two halves in boiling water, with a little salt, for fifteen minutes, and drain it. Put in a tureen the tails, cabbage, six ounces of lean bacon, two sprigs of parsley chopped fine, same quantity of green onions, two cloves, a little piece of nutmeg, a clove of garlic, salt, and pepper; cover the whole with half broth and half water, and boil gently till cooked. Then take off cloves, nutmeg, and garlic, turn the remainder on a dish, and serve. TONGUE. Prepare, cook, and serve a calf's tongue, in the same and every way like a fresh beef's tongue. The only difference is, that, being smaller, it is seldom decorated. It may be split in two, lengthwise and nearly through, opened and served thus, with slices of pickled cucumbers. SWEETBREADS. _To prepare._--Soak them in cold water for about an hour. Take off and remove the skin and bloody vessels that are all around. For two sweetbreads set about one pint of water on the fire in a small saucepan with salt, a tablespoonful of vinegar, a few slices of onion, six pepper-corns, a clove of garlic, two cloves, six sprigs of parsley, one of thyme, and a bay-leaf; boil two minutes, drop the sweetbreads in, boil one minute and take them off. Drop them immediately in cold water and leave them in for from two minutes to an hour. Put them on a flat surface with a board over, and leave them thus till they are perfectly cold and rather flattened. _Au Jus._--Trim them a little, so as to give them a better appearance. Lard the top or smooth side, then butter the bottom of a pan, spread a few slices of onion on the butter; add a bay-leaf, a clove, two stalks of parsley; place the sweetbreads on the