102 DIFFERENT WAYS TO COOK MEAT.
over it, and then sprinkle over it thickly a teaspoonful of grated bread crumbs. Put it in the stove, and when it begins to brown immediately baste it over with melted butter; a very few minutes will be required to baste it. A portion of the brains may be mashed and added to the gravy. Celery and vinegar will season the gravy well. The housekeeper, who directs in such matters, should give particular instructions as to the sauce to be used in each dish, adding ingredients to suit the tastes of those who are to be served. There is but one style of gravy or sauce, or not more than two, in the majority of families, and these never vary. Nothing easier than to give a pleasing variety when a good supply of vinegars and catsups are kept on hand. Then boil the other half of the head in a white cloth and serve them both in one dish. Boil the other half of the brains in a piece of clean cloth, with a very little parsley apd a leaf or two of sage. When they are boiled, chop them small and warm them up in a saucepan with a bit of butter and a bit of pepper and salt. Lay the tongue, boiled and peeled, in the middle of a small dish and the brains around it. Have in another dish bacon and pickled pork, and in a third, greens and carrots.
Lamb's Head.—Wash the head very clean, take the back part from the eyes and the gall from the liver. Lay the head in warm water; boil the lights, heart and part of the liver, chop and flour them, and toss them up in a saucepan with some gravy, catsup and a little pepper, salt, lemon juice and a spoonful of cream. Boil the head very white, lay it in the middle of the dish and the minced meat around it; place the other parts of the fried liver, with some very small bits of butter, on the minced meat, and the brains fried in little cakes, laid on the rim of the dish, with some crisped parsley put between. Pour a little melted butter over the head and garnish with lemon.
Lamb's Head Minced.—Chop the head in halves and blanch it with the liver, heart and lights; clean the brains in warm water, dip them in the yolk of an egg, grated bread and chopped parsley, seasoned with white pepper and salt, and while the head is blanching, fry them in boiling lard, and drain. Chop the heart, etc., and add a little parsley and lemon peel chopped very fine, seasoned with white pepper and salt; stew in some cauls until tender. Wash the bread over with yolk of egg, strew over grated bread seasoned with white pepper and salt, and bake until tender. Serve up, having browned the head with a salamander; put the mince under it and the brains around it with slices of broiled bacon.
Cousin German—(From a Chicago housekeeper).—Take 4 calf's feet thoroughly cleaned and boil in 3 quarts of water until done