Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

is not fat;) take it up in a deep dish. Brains and Tongue. Pour boiling water on the brains, and skin them; tie them tight in a cloth, and boil them and the tongue with the head; when done put them on a plate, chop three leaves of green sage fine, and beat up with the brains, spread them round a small dish, and after skinning the tongue, place it in the middle. Veal Hash. Take the lights, heart, and some of the liver, boil them in a pint of water, when done, take them out and chop them fine, season it with salt, pepper and a little sweet marjoram, put it hack in the pot, and thicken it with butter and flour. Let it boil a few minutes, and dish it in a small tureen. Brain Cakes. When the head is cloven, take out the brains and clear them of strings, beat them up with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot butter, and fry them of a light-brown color. Force Meat Balls. Take a pound of veal, half a pound of suet, two slices of ham, and some crumbs of bread, chop them very fine, and put in the yelks of two eggs, season it with parsley, thyme, mace, pepper and salt, roll it into small balls, and fry them brown. They are nice to garnish hashes, roast veal or cutlets, and to put in soup. To Fry Veal's Liver. Cut the liver and heart across the grain, wash it well, pour boiling water on, and let it stand a few minutes, then drain and season it with salt and pepper, flour it and drop it in hot lard; when it is brown on both sides, dish it, dust a little flour in the pan, and pour in some water, let it boil a minute, stirring in a seasoning of parsley, thyme, or sweet marjoram; pour