Cookery and housekeeping

Simmer half a dozen cutlets in stock and put them between two dishes with a weight on the top dish. When cold coat each cutlet with a thick brown sauce in which peliires de tniffes have been cooked. The coating must be on both sides, and to make the next coating adhere, it is necessary to flour and egg the cutlets. This last coating must be of fine breadcrumbs and clarified butter. Sautez the cutlets a gold colour ; heat a skewer and mark a brown line across each cutlet, to give it the appearance of being grilled. Serve on a napkin, with a delicate white sauce in a tureen. Tendrons of Veal. These are prepared from the breast ; they are not bone, they are not meat, but a sort of gristle to which a little meat adheres. This gristly portion of the breast must be braised in good stock with the usual vegetables and fine herbs, for at least four hours. When white and tender the piece of gristle is to be pressed between two dishes till cold. The tendrons are made by cutting the gristle into round pieces the size of a crown, or rather larger. Each piece must be glazed ; they must be warmed in rich sauce, and dressed in a circle on the entree dish, a puree of spinach or sorrel in the centre, and sauce, nearly half glaze, round. Veal Scallop. (American Recipe.) Chop some cold roast or stewed veal very fine, put a layer in the bottom of a buttered pudding-dish, and season with pepper and salt. Next have a layer of finely-powdered rusks. Strew some bits of butter upon it and wet with a little milk ; then more veal seasoned as before, and another round of rusk crumbs, with butter and milk. When the dish is full, wet well with gravy or broth. Spread over all a thick layer of crumbs seasoned with salt, made into a paste with milk bound with a beaten Qgg or two. Stick butter-bits thickly over it ; invert a tin pan so as to cover all and keep in the steam, and bake — if small, half an hour ; three quarters will suffice for a large dish. Remove the cover ten minutes before it is served, and brown. Calf's Head. If a satisfactory dish is to be made, the head must have the skin on. Take out the tongue and the brains, and put them in water with a little vinegar to disgorge ; remove the eyes. Place the head in cold water to cleanse thoroughly, and then boil it only long enough to enable the bones to be taken out. If the head is to be sent up in two halves, divide it neatly, complete the cooking in a white sauce, as described for fricassee of chicken. Make cakes or little balls with the brains for garnish, and use the tongue — which must be boiled by itself — for garnish also. i8o VEAL. If the dish is intended for an entree, proceed as before till the head is tender, then take it out ot the water, drain and wipe dry, cut into round pieces 2^ inches in diameter, or squares about the same size. Press these between two plates. Meanwhile prepare a rich sauce. Warm the pieces of calf's head in a little good stock, dress them in a circle, surround them with the sauce, and fill the centre with button mushrooms, eggballs, brain-balls, or truffles. All sauces for calf's head must have a little white wine, such as Chablis, and a squeeze of lemon, as the meat itself is rather tasteless. Calf's Head a la Ste.-Menehould.