and when it is just tender take it up; then take sorrel, some lettuce chopped small, and stew them in some butter with parsley, onions and mushrooms: the herbs being tender put to them some of the liquor, some sweetbreads and some bits of ham. Let all stew together a little while, then lift up the skin, lay the stewed herbs over and under, cover it with the skin again, wet it with melted butter, strew it over with crumbs of bread, and send it to the ove to brown; serve it hot, with some good gravy in the dish. The French strew it over with parmesan before it goes to the oven.
A calf's head surprize.
YOU must bone it, but not split it, cleanse it well, fill it with a ragoo (in the form it was before) made thus: take two sweetbreads, each sweetbread being cut into eight pieces, an ox's palate boiled tender and cut into little pieces, some cocks-combs, half an ounce of truffles and morels, some mushrooms, some artichoke bottoms, and asparagus tops; stew all these in half a pint of good gravy, season it with two or three blades of mace,· four cloves, half a nutmeg, a very little pepper, and some salt, pound all these together, and put them into the ragoo: when it has stewed about half an hour, take the yolks of three eggs beat up with two spoonfuls of cream and two of white wine, put it to the ragoo, keep it stirring one way for fear of turning, and stir in a piece of butter rolled in flour; when it is very thick and smooth fill the head, make a force-meat with half a pound of veal, half a pound of beef-suet, as much crumbs of bread, a few sweet-herbs, a little lemon-peel, and some pepper, salt, and mace, all beat fine together in a marble mortar; mix it up with two eggs, make a few balls, (about twenty) pat them into the raoo in the head, then fasten the head with fine wooden skewers, lay the force-meat over the head, do it over with the yolks of two eggs, and send it to the oven to bake. It will take about two hours baking, You must lay pieces of butter all over the head, and then flour it. When it is baked enough, lay it in your dish and have a pint of good fried gravy. If there is any gravy in the dish the heat was baked in, put it to the other gravy, and boil it up; pour it into your dish, and garnish with lemon. You may throw some mushrooms over the had.
Sweetbreads of veal à la Dauphine.
TAKE the largest sweetbreads you can get, open them in such a manner as you can stuff in force-meat, three will make a
