Modern cookery for private families

minutes or half an hour sooner than the outside, pour the water from it, leaving so much only in the stewpan as will just cover the gelatinous part, and simmer it until this is thoroughly tender. The head thus cured is very highly flavoured, and most excellent eating. The receipt for it is entirely new, having originated with ourselves. We give the reader, in addition, the result of our _first_ experiment with it, which was entirely successful:—“A half calf’s head, not very large, without the skin, pickled with three ounces of common salt, two of bay-salt, half an ounce of saltpetre, one ounce of brown sugar, and _half an ounce of pepper_, left four days; then three ounces of treacle added, and the pickling continued for a month; smoked nearly as long, and boiled between one hour and a half, and two hours.” The pepper was omitted in our second trial, because it did not improve the appearance of the dish, although it was an advantage in point of flavour. Juniper-berries might, we think, be added with advantage, when they are liked; and cayenne tied in a muslin might supply the place of the pepper. It is an infinite improvement to have the skin of the head left on. TO ROAST A FILLET OF VEAL. Take out the bone and put a good roll of forcemeat (No. 1, Chapter VIII.) under the flap, dividing first, with a sharp knife, the skin from the meat sufficiently to admit the quantity required; secure it well, truss the veal firmly into good shape, place it at a distance from the fire at first, and baste it with butter. The outside will have a richer crust of browning if the meat be washed, wiped tolerably dry, and well floured before it is laid to the fire. It should be carefully watched, and basted often, that the fat may not burn. Pour melted butter over it after it is dished, and serve with it a boiled cheek of bacon and a lemon. Roast it from three hours and a half, to four hours and a