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Calf's Head, Collared

INGRE- DIENTS.-A calf's head, 4 tablespoonfuls of minced parsley, 4 blades of pounded mace, 1/2 teaspoonful of grated nutmeg, white pepper to taste, a few thick slices of ham, the yolks of 6 eggs boiled hard. AVERAGE COST, 5s. 6d.

Scald the head for a few minutes; take it out of the water, and with a blunt knife scrape off all the hair. Clean it nicely, divide the head and remove the brains.

CALF'S HEAD, FRICASSEED.

Boil it tender enough to take out the bones, which will be in about 2 hours. When the head is boned, flatten it on the table, sprinkle over it a thick layer of parsley, then a layer of ham, and then the yolks of the eggs cut into thin rings and put a seasoning of pounded mace, nutmeg and white pepper between each layer; roll the head up in a cloth, and tie it up as tightly as possible. Boil it for 4 hours, and when it is taken out of the pot, place a heavy weight on the top, the same as for other collared meats. Let it remain till cold; then remove the cloth and binding, and it will be ready to serve.

TIME.-Altogether, 6 hours.

SEASONABLE from March to October.

Calf's Head, Fricasseed. (Cold Meat Cookery.) - INGREDIENTS.- The remains of a boiled calf's head, 1½ pint of the liquor in which the head was boiled, 1 blade of pounded mace, 1 onion minced, a bunch of savoury herbs, salt and white wepper to taste, thickening of butter and flour, the yolks of 2 eggs. 1 tablespoonful of lemon-juice, forcemeat balls. AVERAGE Cost, exclusive of the meat, 6d.

Remove all the bones from the head, and cut the meat into nice square pieces. Put 1½ pint of the liquor it was boiled in into a saucepan, with mace, onions, herbs and seasoning in the above proportion; let this simmer gently for hour, then strain it and put in the meat. When quite hot through, thicken the gravy with a little butter rolled in flour, and just before dishing the fricassee, put in the beaten yolks of eggs, and lemon-juice; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle.

Garnish with forcemeat balls and curled slices of broiled bacon. To insure the sauce being smooth, it is a good plan to dish the meat first, and then to add the eggs to the gravy: when these are set, the sauce may be poured over the meat.

TIME.-Altogether, 11 hour.

Calf's Head, Hashed. (Cold Meat Cookery.) - INGREDIENTS. -The remains of a cold boiled calf's head, 1 quart of the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white pepper to taste, a very little cayenne, rather more than 2 tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup, forcemeat balls. AVERAGE COST, exclusive of the meat, 9d.

CALF'S HEAD, TO CARVE.

Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour, or until the gravy is reduced nearly half. Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice and ketchup, in the above proportion; season with pepper, salt and a little cayenne; put in the meat, let it gradually warm through, but not boil more than two or three minutes. Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot.

TIME. Altogether, 1½ hour.

SEASONABLE from March to October.

Calf's Head, Moulded. (Cold Meat Cookery.)-INGREDIENTS. - The remains of a calf's head, some thin slices of ham or bacon, 6 eggs boiled hard, 1 dessertspoonful of salt, pepper, mixed spice, and parsley, 1/2 pint of good white gravy. AVERAGE COST, exclusive of the meat, 1s. 4d.

Cut the head into thin slices. Butter a tin mould, cut the yolks of eggs in half, and put some of them round the tin; sprinkle some of the parsley, spice, &c., over it; then put in the head and the bacon in layers, adding occasionally more eggs and spice till the whole of the head is used. Pour in the gravy, cover the top with a thin paste of flour and water, and bake 3/4 of an hour. Take off the paste, and, when cold, turn it out.

TIME.-From to 1 hour to bake the preparation.

SEASONABLE from March to October.