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dry it, and rub it over with a cut lemon to whiten it. Now wrap the head in a piece of muslin and bind it with tape so that it does not lose its form. Put it into a saucepan large enough to hold it comfortably, cover it with cold water, bring slowly to the boil and skim well. When the scum has ceased to rise, add a small quantity of carrot, turnip, and onion cut in rough pieces, a little salt, and a bunch of herbs. Cover the saucepan and simmer slowly and steadily until the head is sufficiently cooked. The time will vary according to the size of the head. The flesh must not be allowed to become too soft, or it will fall to pieces and be wanting in taste. If the liquid should boil away, add more water, as the head must always be covered. When ready, drain and bone it. Then cut it in convenient-sized pieces. Fringe the ear with a Pair of scissors and turn it backwards, giving it a hornlike appearance. Skin the tongue and cut it in slices. To Serve the Head, — Prepare the brain sauce (Recipe 677) and put the pieces of head into it to reheat. Then serve them neatly on a hot dish with the sauce poured over. Garnish with the slices of tongue and small rolls of bacon or croutons of fried bread. Notes. — Other sauces may be used in thesameway instead of the brain sauce, such as poulette.ravigote, tomato, &c., and the dish will take its name accordingly ; or the flesh of the head may be served cold, garnished with parsley, and vinaigrette sauce handed separately. Some people prefer to bone the head before cooking ; this is just a matter of judgment. The liquid in which the head is cooked should bo kept for making soup. Time to cook, 2 to 3 hours. Sufficient for 3 or 4 persons. Cost uncertain. 967. Calf’s Heart, Stewed, 1 I calf’s heart. 1 oz. flour. 1 oz. dripping or butter. & pt. stock. Juice of | lemon. Seasoning Veal forcemeat. Chopped parsley. Thoroughly cleanse the heart, cutting away all the pipes, and if time permits allow it to soak in cold water for 1 hour. Then rinse and dry. Prepare some veal forcemeat as directed in Recipe 1281, fill up the cavities in the heart with this, and sew up the openings with a needle and thread. Now roll the heart in a little of the flour in order to make it very dry Melt the dripping or butter in a stewpan; when smoking hot, put in the heart, turn it over and over until nicely browned on all sides, and then remove it to a plate. Add the remainder of the flour to the fat in the pan, and stir it over the fire until brown and pour in the stock. Stir until boiling, skim if necessary, and season to taste. Return the heart to this sauce, cover closely, and stew very slowly until tender. The heart ought to be turned over occasionally while it is cooking, and if the sauce reduces too much add a little more stock. When ready, remove the heart to a hot dish and take out the stitches. Skim any grease off the sauce, add the lemon juice, and strain over the heart. Sprinkle with finely chopped parsley and serve. Note. — The dish may bo garnished with rolls of bacon or with potato balls. Time to stew, 2 to 3 hours. Sufficient for 3 or 4 persons. 968. Calves’ Hearts, Stewed, 2 2 calves’ hearts. U oz. butter, if oz. flour. Boiling water. Salt. Pepper. 2 yolks of eggs. 1 tea - sp. chopped parsley. Boiled rice. Sprigs of parsley.