CALF'S HEAD HASHED. When half boiled, cut off the meat in slices, half an inch thick, and two or three inches long. Brown some butter, flour, and sliced onion; and throw in the slices with some good gravy, truffles and morels. Give it one boil, skim it well and set it in a moderate heat to simmer till very tender. Season at first with pepper, salt, and cayenne; and ten minutes before serving, throw in some shred parsley, and a very small bit of taragon and knotted marjoram cut as fine as possible. Send it up with forcemeat balls, and bits of bacon rolled round, adding the squeeze of a lemon.--Another way is to boil the head almost enough, and take the meat of the best side neatly off the bone with a sharp knife. Lay this into a small dish, wash it over with the yolks of two eggs, and cover it with crumbs, a few herbs nicely shred, a little pepper, salt, and grated nutmeg all mixed together first. Set the dish before the fire, and turn it now and then, that all parts of the head may be equally brown. In the mean time slice the remainder of the head, peel the tongue and slice it. Put a pint of good gravy into a pan with an onion, and a small bunch of herbs, consisting of parsley, basil, savoury, taragon, knotted marjoram, and a little thyme. Add a small quantity of salt and cayenne, a few truffles and morels, and two spoonfuls of ketchup. Then beat up half the brains, put it to the rest with a little butter and flour, and simmer the whole together. Beat the other part of the brains with shred lemon peel, a little nutmeg and mace, some shred parsley and an egg. Then fry it in small cakes of a beautiful yellow brown. Dip some oysters into the yolk of an egg, and do the same; and also some relishing forcemeat balls, made as for mock turtle. Garnish with these, and small bits of bacon just made hot before the fire.