After cleaning it nicely, saw the bone down the middle of the skull, but
do not separate the head, take out the brains and tongue, boil it tender
enough to remove the bones, which must be taken entirely out; lay it on
a board, have a good quantity of chopped parsley seasoned with mace,
nutmeg, pepper and salt--spread a layer of this, then one of thick
slices of ham, another of parsley and one of ham, roll it up tight, sew
a cloth over it, and bind that round with tape; boil it half an hour,
and when cold press it. It must be kept covered with vinegar and water,
and is very delicious eaten with sallad or oil and vinegar.
* * * * *
CALF'S HEART, A NICE DISH.
Take the heart and liver from the harslet, and cut off the windpipe,
boil the lights very tender, and cut them in small pieces--take as much
of the water they were boiled in as will be sufficient for gravy; add to
it a large spoonful of white wine, one of lemon pickle, some grated
nutmeg, pepper and salt, with a large spoonful of butter, mixed with one
of white flour; let it boil a few minutes, and put in the minced lights,
set it by till the heart and liver are ready, cut the ventricle out of
the heart, wash it well, lard it all over with narrow slips of middling,
fill the cavity with good forcemeat, put it in a pan on the broad end,
that the stuffing may not come out; bake it a nice brown, slice the
liver an inch thick and broil it, make the mince hot, set the heart
upright in the middle of the dish, pour it around, lay the broiled liver
on, and garnish with bunches of fried parsley; it should be served up
extremely hot.
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