Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

the gravy over the liver. This is a good breakfast dish. To Fry Veal Sweet Breads. Dip them in the yelk of an egg beaten, then in a mixture of grated bread, or flour and salt and pepper, fry them a nice brown. To Stew Sweet Breads. Stew them in a little water, with butter, flour, and a little cream; season with salt, pepper, parsley and thyme. To Brown A Calf's Head With The Skin On. After scalding and washing the head clean, take out the eyes, cut off the ears, and let it boil half an hour, when cold, cleave the upper from the lower jaw, take out the tongue, strike off the nose, score the part which has the skin on, rub it over with beaten egg, sprinkle it over with salt, parsley, cayenne and black pepper, lay pieces of butter over it, and put it in a dutch-oven to brown, basting it often, cut down the lower part in slices, skin the tongue and palate, and cut them up, put them in a pot with a little water, when done, thicken it with brown flour and butter, season it with pepper, salt, some pickled oysters, wine or brandy (if you like it,) and let it stew fifteen minutes. Lay the baked head in a dish and put the hash around it, and lay force meat balls or brain cakes round the edge of the dish. Bacon Fraise. Cut streaked bacon in small thin slices, make a batter of a pint of milk, two eggs, and two large spoonsful of flour; some salt and pepper; put some lard or dripping in a frying-pan, and when it is hot pour in half of the batter, and strew the bacon over it; then pour on the remainder of the batter; let it fry gently, and be careful in turning, that the bacon does not come to the pan. Irish Stew. Take five thick mutton chops, or two pounds of the neck or loin, two pounds of potatoes, peel them and cut them in halves, six onions or half a pound