English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

brown gravy sauce and forc'd-meat-balls. Garnish your dish with lemon. 35. VEAL CUTLETS _another Way_. Take a neck of veal and cut it in slices, flatten them as before, and cut off the ends of the long bones; season the cutlets with pepper and salt, and dridge over them some flour; fry them in butter over a quick fire; when they are enough put from them the fat they were fried in, and put to them a little small gravy, a spoonful of catchup, a spoonful of white wine or juice of lemon, and grate in some nutmeg; thicken them with flour and butter, so serve them up. Garnish your dish as before. 36. _To Collar a_ CALF'S HEAD _to eat hot_. Take a large fat head, and lay it in water to take out the blood; boil it whilst the bones will come out; season it with nutmeg, pepper and salt; then wrap it up round with a large lump of forc'd-meat made of veal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces; then bind it up with a coarse inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little butter, with a little water in the dish; an hour and a half will bake it; when it is enough take off the inkle, cut it in two length ways, laying the skin-side uppermost; when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; put to it brown gravy-sauce; you may brown your sauce with a few truffles or morels, and lay them about your veal. Garnish your dish with lemon and pickle. 37. _To Collar a_ CALF'S HEAD _to eat cold_. You must be a calf's head with the skin on, split it and lay it in water, take out the tongue and eyes, cut off the groin ends, then tie it up in a cloth and boil it whilst the