LOUISK GUASTI

calf's head.

One shaved calf's head, two turnips, two carrots, two onions, two green peppers, one leek, if obtainable, a few whole allspice berries, pepper-corns and cloves.

For the Sauce — Half dozen tomatos, or half can of to- matos, one heaping tablespoon of butter, one tablespoon of cornstarch, one and one-half dozen white button onions, one and one-half dozen olives, one can French mushrooms, three or four tablespoons cooking sherry, or any white wine.

Parsley or water cress for garnish.

Procure what is termed a "shaved calf's head." Have the butcher saw the head in two lengthwise. With a sharp, pointed knife remove the skin and flesh from the bone. Put the brains and tongue in fresh water to drawT out the blood. Soak the skin and flesh in fresh water for an hour or more

MEATvS. 55

and then plunge them into boiling water for not more than three minutes. In that time the skin should have swelled to nearly twice its original thickness. Cut the skin into pieces suitable for serving. Have ready an agate iron kettle with tightly fitting top. Place in the kettle the pieces of skin and flesh, the tongue, two each medium-sized turnips, carrots and onions, all peeled and cut in two, one leek, if obtainable, be- ing sure to cut off the green tops, and two green peppers, from which the seeds have been removed. Add three or four each whole peppercorns, allspice berries and cloves. Do not put in any parsley, or herbs of any kind, as these turn the meat dark. Moisten a heaping tablespoonful of flour, work- ing out all the lumps, until thin enough to pour; stir into water enough to just cover the meat and vegetables. Pour into the kettle and cover tightly. An excellent way to keep in all the steam is to put two thicknesses of light brown wrap- ping paper under the cover, doubling in the edges just under the cover and placing a weight on top. Move to the back of the stove before the water boils and let simmer for three hours.

The brains may or may not be used, according to taste. If they are to be used, clean them in the usual way, by removing the membrane which envelops them, and putting them in three or four changes of fresh water to remove the blood. Three- quarters of an hour before serving the calf's head, put the brains into the kettle. This is ample time to cook them. Skin the tongue and arrange slices of it, with the meat, on a large platter and pour over the whole a sauce made as follows :

Stew slowly, for an hour or more, or until they have stewed down to an even consistency, six medium-sized tomatos or one-half can of tomatos. Melt a generous tablespoonful of butter, and mix into it a tablespoonful of cornstarch. Stir into the tomatos, cook a few minutes, and strain through a colander. Return to the fire and add about one and one-half dozen white button onions, which have been boiled tender, one and one-half dozen olives, which have been freed from the seed. If the olives are "free-stones," the seeds can be easily pressed out through the stem end. Otherwise the olive must be cut from the seed in a thick spiral, with a sharp, thin-bladed knife.

56 LANDMARKS CLUB COOK BOOK.

Drain the liquor from a can of French mushrooms and add pepper, and lastly add three or four tablespoonfuls of cooking sherry, or any white wine preferred. Pour over the meat in the platter and garnish with parsley and watercress.

This sauce should be rather thick and very smooth. It may be made before it is needed and warmed over just before serv- ing. This receipt makes a dish for twelve people, and can easily be halved, as the dealers will sell the half of a calf's head.

Mrs. F. W. Wood.

call's hkad. Calf's head, water, little salt, four tablespoonfuls of melted butter, one tablespoon ful of minced parsley, pepper and salt to taste, teaspoon ful of lemon juice. After the head has been thoroughly cleaned, lay it in cold water for half an hour to bleach ; remove the brains first, and lay them to soak in warm water for an hour. Put the head in a stew-pan large enough to hold it with sufficient cold water to cover it, and when it boils add a little salt ; take off every particle of scum as it rises, and boil until tender, about one and a half to two hours, according to size. Boil brains, chop them with melted but- ter, parsley, pepper and salt and lemon juice in above propor- tions ; take up the head, skin the tongue, and put it on a small dish with the brains around it, have ready some minced pars- ley and melted butter, smother the head with it or make a white sauce with a tablespoonful of flour, two ounces of but- ter, half a pint of milk and salt to taste, mix butter and flour smoothly together over the fire, pour in the milk, stirring all the time with a wooden spoon ; let it boil up quickly for a minute or two, then pour it over the calf's head with some minced parsley.

Mrs. Henry Worthington. FSCABFCHI.

Soak a dried smoked tongue over night ; boil until tender, and skin ; when cold, slice not too thin. Slice and soak in boil- ing water two large onions for several hours. Take a flat- bottomed dish, put a layer of tongue, then a layer of the onion, then a layer of black olives, then sprinkle over a little thyme, then another layer of tongue, onion, olives, until all the

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tongue is used. Then take half a cup of vinegar and half a cup of olive oil and pour over, cover tightly and let it set over night. Fresh tongue may be used, but the dried is much

Mrs. James C. Kays.