is called the throat sweetbread, which lies at the fleshy part of the neck end. Cut also slices from c to u ; they are gelatinous and delicate, and serve small pieces with the meat. A little of the tongue and a spoonful of the brains are usually placed on each plate. The tongue is served on a separate plate, surrounded by the irains, and is cut across in rather thin slices. Some persons prefer the eye. It is removed by a circular cut marked by dotted lines at e. First put the knife in skmting at f, inserting the ijoint at the part of the dotted line, and di-iving it into the centre under the eye ; then turn the hand round, kee2)ing the circle of the (lotted lino with the blade of the knife, the point still in the centre. The eye will come out entire, cone-shaped at the under part, when the circle is completed by the knife. The lower jaw must next be renewed, beginning at g ; and to do this properlj' the dish must be turned. The palate is also considered a dainty, and a little of it should always be offered to each guest. Calfs Head with Mushrooms. — Take half a calf's head with the skin on, wash it in two or three waters, and boil it about an hoiir, or until the bones can be removed with- out ver\' • ;ucli difficulty. Remove the bones, replace the brain, and put the head into a stew- pan with the skin downwards, and just cover it with good brown gravy, season it with salt and cayenne, and let it simmer for half an hour. Rub two dozen button mushi-ooms 'vith a flannel and a little salt, cut the ends off : the stalks, which must be separated from the f • mushi-ooms, and then put them into a stewpan ; with a little hot butter, and boil them in it for ', five minutes, taking care that they do not stick ; ■ to the pan. Drain them, and put them into ;'■■■ the gravy, which may be thickened ^\'ith a little ■ ground rice, and stew all together for another hour. Serve with veal forcemeat balls, and a few rashers of fried bacon✪ Mushrooms in Gravy. Time, two and a half hours. Probable cost, 5s. 6d. Sufficient for six persons. Calf's Head, with Oysters.— Boil half a caK's head in the usual way, remove the brains, and only just cover it with water, fla- vouring it with two onions stuck with five or six cloves, two bay-leaves, a bunch of parsley, a sprig of marjoram and thyme, and a little salt and cayenne. When the head is tender, take it out, strain the liquor, thicken a large breakfast-cupful of it with a dessert-spoonful of floui-, and add the liquor from two dozen oysters, and a breakfast-cupful of milk✪ Calf's Head with Oysters. Put in the head and siimner again for half an hour. Just before serving, put in the oysters ; let them get hot, but do not allow them to boil or they will be hard. Serve with the oysters round the dish. Time, two hours. Probable cost, with fresh oysters, 9s. 6d.; with tinned oysters, 5s. 6d. Sufficient for six or seven persons. Calfs Heart, Roasted. — Wash the heart thoroughly in several waters, then leave it to soak for half an hour. Wipe it dry, and fill it with good veal stuffing, tie a piece of oiled jDaper round it, and roast it before a good fire for an horn- and a half. A few minutes before it is wanted take off the paper, sprinkle some flour over it, and baste it well. Send it to table with plenty of good bro^wn gravy, and some fried bacon✪ Calf's Heart, Roasted on a separate dish.

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is called the throat sweetbread, which lies at the fleshy part of the neck end. Cut also slices from c to u ; they are gelatinous and delicate, and serve small pieces with the meat. A little of the tongue and a spoonful of the brains are usually placed on each plate. The tongue is served on a separate plate, surrounded by the irains, and is cut across in rather thin slices. Some persons prefer the eye. It is removed by a circular cut marked by dotted lines at e. First put the knife in skmting at f, inserting the ijoint at the part of the dotted line, and di-iving it into the centre under the eye ; then turn the hand round, kee2)ing the circle of the (lotted lino with the blade of the knife, the point still in the centre. The eye will come out entire, cone-shaped at the under part, when the circle is completed by the knife. The lower jaw must next be renewed, beginning at g ; and to do this properlj' the dish must be turned. The palate is also considered a dainty, and a little of it should always be offered to each guest. Calfs Head with Mushrooms. — Take half a calf's head with the skin on, wash it in two or three waters, and boil it about an hoiir, or until the bones can be removed with- out ver\' • ;ucli difficulty. Remove the bones, replace the brain, and put the head into a stew- pan with the skin downwards, and just cover it with good brown gravy, season it with salt and cayenne, and let it simmer for half an hour. Rub two dozen button mushi-ooms 'vith a flannel and a little salt, cut the ends off : the stalks, which must be separated from the f • mushi-ooms, and then put them into a stewpan ; with a little hot butter, and boil them in it for ', five minutes, taking care that they do not stick ; ■ to the pan. Drain them, and put them into ;'■■■ the gravy, which may be thickened ^\'ith a little ■ ground rice, and stew all together for another hour. Serve with veal forcemeat balls, and a few rashers of fried bacon. Time, two and a half hours. Probable cost, 5s. 6d. Sufficient for six persons. Calf's Head, with Oysters.— Boil half a caK's head in the usual way, remove the brains, and only just cover it with water, fla- vouring it with two onions stuck with five or six cloves, two bay-leaves, a bunch of parsley, a sprig of marjoram and thyme, and a little salt and cayenne. When the head is tender, take it out, strain the liquor, thicken a large breakfast-cupful of it with a dessert-spoonful of floui-, and add the liquor from two dozen oysters, and a breakfast-cupful of milk. Put in the head and siimner again for half an hour. Just before serving, put in the oysters ; let them get hot, but do not allow them to boil or they will be hard. Serve with the oysters round the dish. Time, two hours. Probable cost, with fresh oysters, 9s. 6d.; with tinned oysters, 5s. 6d. Sufficient for six or seven persons. Calfs Heart, Roasted. — Wash the heart thoroughly in several waters, then leave it to soak for half an hour. Wipe it dry, and fill it with good veal stuffing, tie a piece of oiled jDaper round it, and roast it before a good fire for an horn- and a half. A few minutes before it is wanted take off the paper, sprinkle some flour over it, and baste it well. Send it to table with plenty of good bro^wn gravy, and some fried bacon on a separate dish.

Cassell's dictionary of cookery