The thorough good cook

tliem with a little pepper, dredge flour thickly over them, and fry them in three ounces of hot butter, until they are brightly browned. Pour the third of a pint of boiling water or stock over them, and add a dessertspoonful of vinegar in which onions have been pickled, or, if this is not at hand, plain vinegar or lemon-juice ; a finely minced shallot, a tablespoonful of chopped parsley, and a little salt and cayenne. Thicken the gravy before serving, and garnish with fried parsley. Half a teaspoonful of mixed mustard may be stirred into the sauce before it is taken from the tire, if this is liked. The stewdng will take about two hours. Sheep's Kidneys can be cooked in the same manner. 46. Rissoles. Take half a pound of puft' paste, give it three turns or folds, roll it out to the thickness of a penny piece. Place small balls of forcemeat at distances of about two inches from each other ; moisten the paste round these with a brush dipped in water ; fold the flap of the front part of the paste over the balls ; press all round them with the edge of the thumb, or dot them wdth the blunt end of a thin pencil; cut them out with a fluted round tin cutter, and, as you do so, place them upon a floured dish. Having thus cut out a sufficient number for your purpose, fry them in hot fat, dish them up with crisp fried parsley, on a napkin, and serve hot.Another Way.\n\nPick from the bones the flesh of any kind of cold poultry, and skin it ; weigh it, and add one-third of grated breadcrumbs, a little cold melted butter, a small onion (previously boiled and finely minced), pepper, salt, and the yolks of two ■eggs, to bind it together. Roll out thin some trimmings of p 2 puff paste ; cut it in two-inch square pieces ; put in tlie middle of eacli a teaspoonful of the mince ; fold the paste over it, and shape it with a cutter. Egg the shapes, dip them in bread-crumbs, and fry them in lard. Serve dry, garnish with fried parsley, and take care that the edges be perfectly closed. Rissoles are made of every kind of butchers' meat, poultry, game, and slicll-tish, nicely minced and seasoned. 47. Calf's Head, Plain Boiled. Take a whole or half a head. Scald it well, and let it soak for an hour or two in cold water. Then simmer it for an hour and a half in water enough to make it swim, and with a faggot of pot-herbs. Serve it, with Maitre d'Hotel sauce — which is simply our butter sauce with a little blanched parsley in it — poured over. If you cut up the head into neat little pieces of two or three inches square and fry in egg and bread-crumbs, I think you will find it a pleasant change, and most digestible. 48. Entree of Boiled Lamb. (A Modern Greek Dish.) First prepare a broth made from the intestines of an Easter lamb, adding, if you like, a little gravy beef and a few herbs. Boil your lamb, and before serving bring the broth to boiling-point, and throw in three or four eggs which have been previously well beaten up with a whisk ; add the juice of a lemon. Throw this over the lamb, and decorate with sorrel and slices of lemon. 49. Vol-au-Vent of Lambs' Tails.