Take off all the fibres and skins which hang about the brains and scald them; beat them in a bason, with the yolks of two eggs (or more, according to the quantity of brains), one spoonful of flour, the same of bread-crumbs, a little lemon peel grated, and two tea-spoonsful of chopped parsley; add pepper, salt, nutmeg, and what spices you like; beat well together, with enough melted butter to make a batter; then drop it, in small cakes, into boiling lard, and fry of a light brown. Calf's or lamb's brains, in this way, for garnishing, or a small side dish. Brains à la Maître d'Hotel: Skin the brains and soak them in several waters, then boil them in salt and water, with a little piece of butter, and a table-spoonful of vinegar. Fry in butter, some thin slices of bread, in the shape of scollop shells. Lay these in a dish, the brains divided in two on them, and pour over a Maître d'Hotel sauce.
First parboil, then cut the meat into small pieces, and stew it, in a very little of the liquor in which it was boiled, or in rich white gravy, seasoned with white pepper, salt, onion and sweet herbs. Simmer gently, and, when nearly done, thicken with butter, rolled in flour, and just before you dish it, add a tea-cupful of hot cream, or the yolks of two eggs beaten; let it simmer, but not boil. Garnish with brain cakes, or curled slices of bacon.—To Hash: Calf's head cold, makes an excellent hash, and may be enriched to any degree, by adding to the following plain hash, some highly flavouring ingredients, such as sweetbreads, truffles, artichoke bottoms, button mushrooms, forcemeat and egg balls.—Cut the head and the tongue into slices. Take rather more than a quart of the liquor in which it was boiled, two shanks of mutton, or bones or trimmings of veal, and of the head; a bunch of sweet herbs, parsley, one large onion, a piece of lemon peel and some white pepper; boil this slowly, so that it may not waste too much, till it is well flavoured gravy, then thicken it with butter rubbed in flour, and strain it into a clean saucepan, add pounded mace, a large spoonful of oyster catsup or lemon pickle, sherry, and
