The new practical housekeeping

brush the head over with two beaten yolks of eggs before covering with bread-crumbs, and sprinkle over also powdered mace, nutmeg, and pepper and salt ; put the brains in with the head, first dipping in melted butter ; put a little good gravy, stock, or water if neither is at hand, in pan, cover closely and bake in hot oven, removing •cover long enough before done to brown nicely. Serve with a sauce poured round it, made as follows : Slightly brown two or three sliced onions or shallots in butter ; add tablespoon flour, some brown gravy or stock, a carrot thinly sliced, little chopped parsley, bay leaf, rind and juice of half a lemon, white pepper, and salt. Simmer all one half hour, and pass through coarse strainer. Put back in saucepan heat through, and add small piece butter, tablespoon any flavored Tinegar liked, lump of sugar, and more lemon juice and cayenne if not piquant in taste. Or garnish with sliced lemons and send on ifith it any good gravy liked in a boat. For Stuffed Calf's Head procure a head cut off about a finger length behind the ears, with the skin unbroken, sew up the places from which the eyes have been removed, salt it well outside and in, and set aside while making the stuffing. Boil a smoked beef's tongue, the fresh calf's tongue «nd some mushrooms till soft, chop fine and add sufficient rich white sauce to make a smooth dressing, and put on ice till very cold ; chop fine ' cMrlui.d' three pounds cooked veal with dried herbs, sage, parsley, etc. Open the head on the under side and put in half the veal, then the dressing prepared as above, and fill up with remainder of veal. Sew the «dges of the opening together and close the back of head or neck by sewing on a piece of bacon cut to fit. Rub all over with lemon juice and cover with very thin slices of bacon, wrap in a cloth and "bind well with network of twine. Put in a pan witn half pint each vine- :gar and water, cover with another pan, or put in a closed roasting pan, and bake in slow oven for two or three nours. When done take off cloth and bacon, dredge with flour and let brown. Serve on platter garnished with parsley, or with mushrooms and potato balls and sena on with it a good rich gravy. Scalloped Head. — After boiling till meat is tender, cut in small pieces and place in an earthen pudding dish a layer of bread-crumbs, season, then a layer of meat with bits of butter, then crumbs, and so on, with crumbs for last layer ; pour a cup of the broth over all and bake in oven till heated through and nicely browned. Calf's Head Cheese, — Boil [the head till tender, and keep the broth boiling while removing the meat from bones ; cut tongue in larger bits, the rest quite small, skim the broth carefully and after it has boiled down to little over a pint put in some salt, a red pepper cut very small, and some chopped parsley; then add the 442 tOEATS.