The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

inch thick and fry them in your pork fat, when brown on both sides take it up, stir about half a tea cup of clear water into the gravy, then mix a tea spoonful or two of flour with a little water and turn it in, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the meat. Some people dip the veal into the white of an egg and roll it in pounded bread crumbs before cooking it. It takes nearly an hour to cook this dish. 10. _Calf's Head._ Boil the head two hours together with the lights and feet, put in the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it. When these are done take them up and mash them fine, season them with salt, pepper and butter, sweet herbs if you like, use them as the dressing for the head. Some people prefer part of the liver and the feet for dressing, they are prepared like the brains. The liquor that the calf's head is boiled in makes a nice soup seasoned in a plain way, like any other veal soup, or seasoned turtle fashion. The liquor should stand till the day after the head is boiled when the fat should be skimmed off. 11. _Collops._ Cut part of a leg of veal into pieces three or four inches broad, sprinkle flour on them, and fry in butter till brown, then turn in water enough to cover the veal, when it boils take off the scum, put in two or three onions, a blade of mace, let it stew gently three quarters of an hour, put in a little salt, pepper and the juice of half a lemon. Take it up, pour the gravy over it. The gravy should be previously thickened with a little flour and water. 12. _Plaw._ Boil a piece of lean