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CALF'S HEAD (a la Poulette)

Take a dozen good-sized mushrooms, cut off the end of the stalks, and rub the tops with a piece of flannel dipped in salt. Put a piece of butter the size of a large egg into a stewpan, let it melt, and put in the mushrooms. Shake them over a hot fire for a few minutes, turn them into a basin, and keep them covered until they are wanted for use. Cut the remains of a cold calf's head into nicely-shaped slices, and lay them on one side. Put a piece of butter the size of an egg into a saucepan, let it melt, mix with it very smoothly a dessert-spoonful of flour. Stir it until it is lightly browned; add to it very gradually, stirring all the time, a large breakfast-cupful of boiling stock, and a little pepper and cayenne. Let this boil up, add the mushrooms, and boil the sauce gently for a quarter of an hour. Put in the meat, and let it simmer till quite hot; draw the saucepan to the side of the fire, let it cool for two minutes, when the beaten yolks of two eggs may be mixed with the contents. Stir the preparation over the fire till it thickens, but on no account allow it to boil, and at the last squeeze in the juice of half a lemon. Serve on a hot dish. Time, half an hour. Probable cost, without the cold meat, 1s. 3d. Sufficient for four or five persons.