Preparation: The calf’s head is split in half, the brain and the tongue taken out and soaked in water. Take the skin off the calf’s head, brush the skin in water until it is white, then boil it with the tongue until tender. Put in the split head bones, all the soup greens, salt, pepper-corns, bay-leaf, tarragon and boil for 2 hours. The bouillon must be boiled down to 1½ or 2 qts. When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added. Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. of butter. Add ⅛ lb. of flour, cook a little and add the calf’s head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them; also with scallops of pastry and the ⅛ths of eggs. It is a fine side dish. No. 14—CALF’S TONGUE. Quantity for 6 Persons. 3 calves’ tongues Salt 2 qts. of water 6 pepper-corns 1 bay-leaf 2 cloves 1 slice of lemon ¼ onion The Gravy. ½ cup of sour cream ⅛ lb. of butter 3 tbsps. of flour 2 tbsps. of lemon juice 2 tbsps. of capers ¼ tsp. of sugar 2 yolks of eggs Salt, 1 pinch of pepper Preparation: The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices. The Gravy: Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers. The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter. No. 15—CALF’S BRAINS. Quantity for 6 Persons. 3 calves’ brains Some salt 1 pinch of pepper 1 egg ½ cup of grated rolls 1 qt. of water Preparation: The brains are soaked in water. One quart of water is brought to boil, the brains put in and boiled for 5 minutes, then taken out and the small veins and skin removed, then salted and peppered. Beat the egg well, dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow. Remarks: When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices. No. 16—VEAL FRICASSEE. Quantity for 6 Persons. 2½ lbs. breast of veal (brisket) 2 qts. of water ¼ onion 4 pepper-corns 2 cloves ½ bay-leaf Salt Gravy. 3 tbsps. of butter 2 tbsps. of flour and bouillon 2 yolks of eggs 1 wineglassful of white wine