Modern cookery for private families

to their sage, and when they are done, chop and mix them with eight or ten size leaves boiled tender and finely minced; or, if preferred, with boiled parsley instead; warm them in a spoonful or two of melted butter, or white sauce; skin the tongue, trim off the root, and serve it in a small dish with the brains round it. Send the head to table very hot with parsley and butter poured over it, and some more in a tureen. A cheek of bacon, or very delicate pickled pork, is the usual accompaniment to boiled calf’s head. We have given here the common English mode of serving this dish, by some persons considered the best, and by others, as exceedingly insipid. On the continent, tomata sauce takes place of the parsley and butter; and rich oyster or Dutch sauce, are varieties often substituted for it in this country. With the skin on, from 2-1/4 to 2-3/4 hours; without the skin, from 1-1/4 to 1-3/4 hour. CALF’S HEAD, THE WARDER’S WAY. (_An excellent Receipt._) Boil the half-head until tolerably tender; let it cool, and bone it entirely; replace the brain, lay the head into a stewpan, and simmer it gently for an hour in rich gravy. From five-and-twenty to thirty minutes before it is dished, add half a pint of mushroom-buttons. Thicken the gravy, if needful, with rice flour or with flour and butter, and serve plenty of forcemeat-balls round the head. For dishes of this kind, a little sweet-basil wine, or a few sprigs of the herb itself, impart a very agreeable flavour. When neither these nor mushrooms are within reach, the very thin rind of a small but fresh lemon may be boiled in the gravy, and the strained juice added at the instant of serving. Boiled from 1 to 2 hours; stewed 1 hour. _Obs._—The skin, _with the ear_, may be left on the head for this receipt, and the latter slit into narrow strips from the tip to within an inch and a half of the base; which will give it a feathery and ornamental