Modern cookery for private families

it be well jellied and of high flavour. Slices from the small end of a boiled and smoked ox-tongue, from their bright colour improve greatly its appearance. It should be tasted before it is poured out, that salt or any other seasoning may be added if needful. After three or four days’ keeping, should any mould appear upon the surface, take it off, re-melt the whimsey, and give it two minutes’ boil. For change, the herbs may be omitted, and the quantity of ham increased, or some minced tongue substituted for it. CUTLETS OF CALF’S HEAD. Prepare, by the Cook’s Receipt, half a calf’s head with or without the skin on; only, in the latter case, allow more time for the boiling. When it is quite cold, remove the fillets of tape, and cut the head into slices of half an inch thick, brush them with yolk of egg, and dip them into fine bread-crumbs, seasoned with the grated rind of half a lemon, half a teaspoonful of minced savoury herbs, some cayenne, and a little of the lean of a boiled ham chopped very small, should this last be at hand. Fry the cutlets in butter of a fine light brown, make some gravy in the pan as for veal cutlets, and add to it the juice of half a lemon; or mix a large teaspoonful of currie-powder, and one of flour, very smoothly with the butter, shake them over the fire for four or five minutes, and let the gravy simmer as much longer, after the water is added; or serve the cutlets, covered with good mushroom sauce. HASHED CALF’S HEAD. (REMOVE.) When the whole of this dish has to be prepared, make for it a quart of stock, and proceed in all else as directed for mock turtle soup (page 24); but after the head has been parboiled, cut down a full pound and a half of it for the hash, and slice it small and thick, instead of dividing it into dice. Make the brains into cakes (see page 162), and garnish the dish with forcemeat-balls,