Modern cookery for private families

rolled in egg, and in the finest bread-crumbs, then fried a delicate brown, and well drained, and dried upon a warm sieve reversed. The wine and other seasonings should be the same as for the soup. Rich gravy, 1 quart; flesh of calf’s head, full 1-1/2 lb.; wine, and other seasonings, as for mock turtle soup. _Obs._—The gravy for this should be stewed with ham, eschalots, &c., exactly as for the soup. CHEAP HASH OF CALF’S HEAD. Take the flesh from the bone of a cold boiled head, and put it aside until wanted; take about three pints of the liquor in which it was cooked; break the bones, and stew them down with a small bunch of savoury herbs, a carrot, or two should they be small, a little carefully fried onion, four cloves, a dozen corns of pepper, and either a slice or two of lean ham or of smoked beef. When the liquid is reduced nearly half, strain it, take off the fat, thicken it with a little well made roux, or, if more convenient, with flour and butter, stirred into it, when it boils, or with rice flour or arrow-root, mixed with a little spice, mushroom catsup, or Harvey’s sauce, and a small quantity of lemon pickle or chili vinegar. Heat the meat slowly in the sauce when it is ready, but do not allow it to boil. The forcemeat, No. 1, of Chapter VIII., may be rolled into balls, fried, and served round it. The gravy should be _well_ seasoned. A little of Liebeg’s extract of beef (see Chapter I.), or as much good beef broth as may be required for the hash, will convert this into a really good dish. For preparations which are of themselves insipid, the _Jewish_ beef, of which we have often already spoken, is an admirable addition. TO DRESS COLD CALF’S HEAD OR VEAL À LA MÂITRE D’HÔTEL. (GOOD.) (_English Receipt._) Cut into small delicate slices, or into scollops of equal size, sufficient cold calf’s head or veal for a dish. Next knead very smoothly together with a knife two