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Calf's Head Collops

Cut a cold calf's head into small neat slices about the third of an inch in thickness. Strew over these a large dessert-spoonful of minced parsley and a little salt and cayenne. Make some good thick batter, dip each piece of meat into it, and fry it in boiling butter or oil until nicely browned. Serve the collops very hot, piled high on a dish, and accompanied with lemon-juice and cayenne. Time to fry, ten minutes. Probable cost, 6d., without the cold meat. Sufficient, allow two or three collops for each person.