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Calf's Foot Broth

INGREDIENTS for 1½ pint of broth.-1 calf's foot, 3 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a nut. AVERAGE COST, 11d.

Stew the foot in the water with the lemonpeel very gently, until the liquid is half wasted, removing any scum should it rise to the surface. Set it by in a basin until quite cold, then take off every particle of fat. Warm up about 1/2 pint of the broth, adding the butter, sugar, and a very small quantity of grated nutmeg; take it off the fire for a minute or two, then add the beaten yolk of the egg; keep stirring over the fire until the mixture thickens, but do not allow it to boil again after the egg is added, or it will curdle, and the broth will be spoiled.

TIME. To be boiled until the liquid is reduced one half.

SEASONABLE from March to October.

Calf's Head à la Maitre d'Hotel. (Cold Meat Cookery.) - INGREDIENTS for small dish. The remains of a cold calf's head, rather more than 1/2 pint of maître d'hôtel sauce. AVERAGE COST, exclusive of the meat, 1s.

Make the sauce by the given recipe, and CALF'S HEAD, BOILED. have it sufficiently thick that it may nicely cover the meat; remove the bones from the head, and cut the meat into neat slices. When the sauce is ready, lay in the meat; gradually warm it through, and, after it boils up, let it simmer very gently for 5 minutes, and serve.

TIME. Rather more than 1 hour.

SEASONABLE from March to October.

Calf's Head, Boiled. (With the Skin on.)-INGREDIENTS for dish for 8 or 9 persons. Calf's head, boiling water, breadcrumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon-juice, 2 or 3 grains of cayenne. AVE- RAGE COST, 4s. 6d.

Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back of a knife scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently from 2 to 3 hours, and when nearly done, boil the brains for 1/4 hour skin and chop them, not too finely, and add a tablespoonful of minced parsley which has been previously scalded. Season with pepper and salt, and stir the brains, parsley, &c., into about 4 tablespoonfuls of melted butter; add the lemon-juice and cayenne, and keep these hot by the side of the fire.

Take up the head, cut out the tongue, skin it, put it on a small dish with the brains round it; sprinkle over the head a few bread-crumbs mixed with a little minced parsley; brown these before the fire, and serve with a tureen of parsley and butter, and either boiled bacon, ham or pickled pork as an accompaniment.

TIME.-2 to 3 hours.

SEASONABLE from March to October.

Calf's Head, Boiled. (Without the Skin.) - INGREDIENTS for dish for 8 persons. - Calf's head, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon-juice.

AVERAGE COST, 4s. 6d.

CALF'S HEAD, COLLARED.

After the head has been thoroughly cleaned, and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak and let them remain for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and, when it boils, add a little CALF'S HEAD. salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt and lemon-juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to table in a tureen.

Bacon, ham, pickled pork, or a pig's cheek, are indispensable with calf's head. The HALF A CALF'S HEAD. brains are sometimes chopped with hardboiled eggs, and mixed with a little Béchamel or white sauce.

TIME. From 1 to 24 hours.

SEASONABLE from March to October.

Note. The liquor in which the head was boiled should be saved: it makes excellent soup, and will be found a nice addition to gravies, &c. Half a calf's head is as frequently served as a whole one, it being a more convenient-sized joint for a small family. It is cooked in the same manner, and served with the same sauces as in the preceding recipe.