A Handbook of Cookery for a Small House

one carrot cut in halves, a teacupful of white wine, a bouquet of laurel, thyme, and parsley. Cook for half an hour, then strain the meat and keep the stock boiling. Mix two ounces of butter with the same of flour quite smoothly, stir it in the boiling stock while over the fire. The resulting sauce must be perfectly smooth and not too thick. Put the meat without the vegetables or herbs back into the saucepan and continue to cook for an hour and a half till quite tender, taking the greatest care that it should not burn. Stir the yolks of two eggs and half an ounce of butter and the juice of a lemon together and add it to the meat in the saucepan. Bring to a boil. Arrange the meat in a deep dish and pour the sauce over it. Surround the whole with six croutons of bread cut in the form of triangles and fried a golden brown, in butter. _107. Calf’s Head_ Half a calf’s head is more than enough for three or four persons. The best plan is to soak the head in a bowl of cold water and a little salt all night, previously removing the brains. It will take from two and a half to three hours’ gentle boiling and care must be taken that the cooking vessel is large enough to allow the head to lie flat and the water to cover it. It must be put into cold water with a good piece of salt, a knob of loaf sugar, one onion (large and whole), two carrots (whole), and two teacupfuls of white wine. Serve with the meat carefully removed from the bone, either cold with ravigote sauce or with the cooked vegetables cut into small squares and a few button mushrooms which have been cooked in the stock. Arrange this on the dish and pour over it the following brown gravy: Fry lightly two slices of onion in a little butter allowing it to get brown a little. Add some of the stock from the head, a few drops