New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

simmer in a small quantity of water until it be quite tender. Some hours will be necessary. Lay it on the dresser with a board and weight on it till quite cold. Pigs’ or calves’ feet, boiled and taken from the bones, may be put in or round it. The different colours, laid in layers, look well when cut; and yelks of eggs boiled may be put in, with beet root, grated ham, and chopped parsley. _Shoulder of Veal._ Cut off the knuckle of the shoulder, for a stew or gravy. Roast the other part, with stuffing. You may lard it. Serve with melted butter. Blade bone, with a good devil of meat left on, eats extremely well with mushroom or oyster sauce; or mushroom catsup in butter. _Different ways of dressing Calf’s head._ TO BOIL. Clean it very nicely, and soak it in water, that it may look very white. Take out the tongue to salt, and the brains to make a little dish. Boil the head extremely tender; then strew it over with crumbs and chopped parsley, and brown them; or, if preferred, leave one side plain. Bacon and greens are to be served to eat with it. The brains must be boiled, and then mixed with melted butter, chopped scalded sage, pepper, and salt. If any be left of the head, it may be hashed next day, and a few slices of bacon just warmed and put round. Cold calf’s head eats well. _Hashed Calf’s Head._ When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long. Brown some butter, flour, and sliced onion, and throw in the slices with some good gravy, truffles, and morels. Give it one boil, skim it well, and set it in a moderate heat to simmer till very tender. Season with pepper, salt, and Cayenne, at first; and ten minutes before serving, throw in some shred parsley, and a very small bit of tarragon, and knotted marjorum, cut as fine as possible. Just before you serve, add the squeeze of a lemon. Forcemeat