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1½ inches square, skin the tongue, and cut it into ½ inch dice. Wash the brains in 3 or 4 waters, let them remain in salt and water until wanted, then tie them in a piece of muslin, boil with the head for ½ an hour, and make into cakes (see Brain Cakes, No. 695). Make the forcemeat as directed, shape into balls, and either bake or fry them in hot fat for about 15 minutes; roll the rashers of bacon, run a skewer through them, and either fry or bake until crisp. Knead the flour and butter together, add the mixture to the reduced stock, and when smoothly mixed put in the pieces of calf's head, tongue, mushrooms (previously cooked and cut into 2 or 4 pieces, according to their size). Season to taste, cover closely, simmer gently for ½ an hour, then add the sherry, and serve. Garnish with the forcemeat balls, brain cakes, and rolls of bacon.

Time.—2½ to 3 hours. Average Cost, 5s. to 6s. Sufficient for 6 or 7 persons.


Ingredients.—The remains of a calf's head. To 1 lb. allow ½ a lb. of ham or bacon, 3 hard-boiled eggs, the finely-grated rind of 1 lemon, 1 teaspoonful of finely-chopped parsley, ½ a pint (about) of reduced stock in which the head was cooked, a pinch each of nutmeg, ground mace, and ground cloves, salt and pepper.

Method.—Cut the remains of the calf's head and ham or bacon into dice, cut the eggs into sections or slices, and arrange some of them in a pattern on the bottom of a buttered mould or basin; mix the parsley, lemon-rind, flavourings and seasonings together. Cover the bottom of the mould with a thick layer of calf's head, on the top of it place a thin layer of ham and bacon, add a few slices of egg, and sprinkle well with flavouring mixture. Repeat until the mould is full, pour in the warm stock, cover with a greased paper, and bake for about 2 hours in a slow oven. Add a little more hot stock as soon as the mould leaves the oven. When cold, turn out of the mould, garnish with small tufts of parsley, and serve.

Time.—To cook, about 2 hours. Average Cost, 2s. 9d. to 3s. 6d. Sufficient for 6 persons.

716.—CALF'S HEAD PIE. (Fr.Pâté de Tête de Veau.)

Ingredients.—The remains of a calf's head, ½ a lb. of raw ham or bacon, forcemeat balls (see Forcemeats), 2 hard-boiled eggs, ½ a pint of stock in which the head was cooked, ¼ of a teaspoonful of mixed herbs, the grated rind of ½ a lemon, a pinch of ground mace, a pinch of grated nutmeg, salt and pepper; puff or rough puff paste.

Method.—Cut the meat into small thin slices, cut the ham or bacon